Gruyere Fondue With Salsa Verde Recipes

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ITALIAN CHEESE FONDUE



Italian Cheese Fondue image

Provided by Giada De Laurentiis

Time 35m

Yield 6 servings

Number Of Ingredients 8

8 ounces grated Fontina
8 ounces grated Gruyere
5 teaspoons cornstarch
6 ounces thinly sliced pancetta, chopped
2 cups dry white wine (such as Pinot Grigio)
Freshly ground black pepper
2 tablespoons chopped chives
Bite-size pieces of focaccia, sliced salami, fresh fennel, Belgian endive, steamed broccoli florets and asparagus spears, for dipping

Steps:

  • Toss the Fontina and Gruyere cheese with the cornstarch in a medium bowl to coat. Saute the pancetta in a heavy large saucepan over medium heat until crisp and golden, about 8 minutes. Using a slotted spoon, transfer the pancetta to a plate. Pour off any excess oil. Pour the wine into the same saucepan and bring to a boil. Decrease the heat to medium. Whisk 1 handful of the cheese mixture into the wine until it is almost melted. Repeat with the remaining cheese mixture in about 4 more batches. Continue whisking until the cheese is completely melted and the fondue bubbles, about 1 minute. Stir in all but 2 tablespoons of the pancetta. Season the fondue with pepper, to taste.
  • Transfer the cheese mixture to a fondue pot. Sprinkle with the remaining pancetta and chives. Set the pot over a candle or a canned heat burner. Serve with focaccia and vegetables.

GRUYèRE AND CIDER FONDUE



Gruyère and Cider Fondue image

Provided by Rick Rodgers

Categories     Cheese     Dinner     Sausage     Party     Calvados     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 to 6 servings

Number Of Ingredients 8

8 ounces kielbasa sausage, cut on diagonal into 1/2-inch-thick slices
4 cups coarsely grated Gruyère cheese (about 1 pound)
1 tablespoon plus 2 teaspoons cornstarch
1 cup hard apple cider*
1 tablespoon apple cider vinegar
2 tablespoons Calvados, applejack brandy, or poire Williams (clear pear brandy)
2 Granny Smith apples, cored, cut into 1/2-inch-thick slices
1 baguette, cut into 3/4-inch cubes

Steps:

  • Preheat oven to 300°F. Heat heavy large skillet over high heat. Add kielbasa slices and sauté until browned on both sides, 2 to 3 minutes. Transfer to baking sheet and place in oven to keep warm.
  • Toss cheese and cornstarch in large bowl to coat. Bring hard cider and vinegar just to simmer in medium saucepan over medium heat. Reduce heat to medium low (mixture should be barely simmering). Add a handful of cheese to simmering cider mixture. Stir until cheese is melted. Add remaining cheese 1 handful at a time, stirring until melted between additions. Increase heat to medium and cook until fondue begins to bubble, stirring constantly. Stir in Calvados. Season to taste with pepper.
  • Transfer fondue to pot. Set fondue pot atop stand; light candle or canned heat burner. Arrange sausage slices, apple slices, and bread cubes in bowls alongside fondue pot.
  • Alcoholic apple cider; available in the liquor department of most supermarkets and at liquor stores.

GRUYèRE FONDUE WITH SALSA VERDE



Gruyère Fondue with Salsa Verde image

Categories     Condiment/Spread     Sauce     Cheese     Dairy     Herb     Mustard     Appetizer     Cocktail Party     Dinner     Basil     White Wine     Party     Parsley     Bon Appétit     Sugar Conscious     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 4 to 6

Number Of Ingredients 9

1/3 cup (packed) fresh basil leaves
1/4 cup chopped fresh parsley
1/4 cup dry vermouth
1 tablespoon Dijon mustard
1 garlic clove
1 1/2 pounds Gruyère cheese, shredded (about 5 1/2 cups)
2 tablespoons cornstarch
1 1/2 cups dry white wine
Bite-size pieces of focaccia or French bread, fresh fennel, steamed broccoli and cauliflower florets, cherry tomatoes and peeled cooked shrimp

Steps:

  • Purée first 5 ingredients in blender until smooth. Transfer salsa verde to small bowl. Season to taste with salt and pepper. Cover tightly and let stand at room temperature. (Can be prepared 2 hours ahead. Keep at room temperature.)
  • Toss Gruyère with cornstarch in large bowl. Bring wine to simmer in heavy medium saucepan over medium heat. Add cheese to wine in 3 batches, whisking after each addition until cheese melts before adding more. Continue stirring until mixture is smooth and just begins to simmer (do not boil). Stir in half of salsa verde. Season with salt and pepper.
  • Transfer fondue to fondue pot. Spoon remaining salsa verde atop fondue. Swirl knife through fondue and salsa verde, creating marbled design. Set pot over candle or canned heat burner. Serve with focaccia, vegetables and shrimp.

SWISS GRUYERE FONDUE



Swiss Gruyere Fondue image

Make and share this Swiss Gruyere Fondue recipe from Food.com.

Provided by lazyme

Categories     Cheese

Time 40m

Yield 6 serving(s)

Number Of Ingredients 8

16 ounces gruyere cheese, rind cut off, cheese grated (6 cups packed)
1 tablespoon cornstarch
3/4 cup dry white wine (such as Sauvignon Blanc)
1 tablespoon fresh lemon juice
1 garlic clove, minced
1 -3 tablespoon kirsch (clear cherry brandy)
1 pinch ground nutmeg
assorted dippers (see below)

Steps:

  • Toss cheese with cornstarch in large bowl.
  • Bring wine, lemon juice and garlic to simmer in heavy large saucepan over high heat.
  • Reduce heat to medium.
  • Whisk 1 handful of cheese into wine until almost melted.
  • Repeat with remaining cheese in about 5 more batches.
  • Continue whisking until completely melted and fondue begins to bubble, about 1 minute.
  • Whisk in Kirsch and nutmeg.
  • Transfer to fondue pot and keep warm over fondue burner.
  • Accompany with a platter of assorted dippers, fondue forks and plates.
  • DIPPERS: Cubed crusty bread, boiled new potatoes, rounds of smoked sausage, cubed cooked chicken, blanched asparagus, green beans, broccoli, cauliflower florets and carrot sticks.

GRUYERE AND CHEDDAR FONDUE



Gruyere and Cheddar Fondue image

Having a few friends over? Try this Gruyere and Cheddar Fondue! GREY POUPON Dijon Mustard adds a layer of tartness against the rich and creamy cheese in this Gruyere and Cheddar Fondue.

Provided by My Food and Family

Categories     Cheese Appetizers

Time 20m

Yield 10 servings

Number Of Ingredients 11

1 Tbsp. cornstarch
3/4 cup dry white wine
2 tsp. GREY POUPON Dijon Mustard
1 clove garlic, crushed
2 sprigs fresh thyme
1/2 lb. Gruyere cheese, shredded
1/2 lb. shredded white cheddar cheese
2 cups French bread cubes (1 inch)
1 cup ham cubes (1/2 inch)
1 cup cherry tomatoes
1/2 cup cornichons

Steps:

  • Whisk first 5 ingredients in medium saucepan until blended. Bring to boil on medium heat, stirring constantly.
  • Reduce heat to medium-low. Add cheeses, in small batches, cooking and stirring after each addition until cheese is completely melted. Remove from heat.
  • Serve fondue with remaining ingredients for dipping.

Nutrition Facts : Calories 250, Fat 16 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 50 mg, Sodium 570 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 15 g

CLASSIC CHEESE FONDUE



Classic Cheese Fondue image

This traditional Swiss fondue - the sort you might have encountered in an Alpine ski lodge circa 1972 - calls for an equal amount of Gruyère cheese, for its depth of flavor, and Emmenthaler, for its supple texture; a shot of kirsch, for its cherry aroma and alcoholic oomph; and a little garlic, for bite. It takes all of 15 minutes, and will emerge as magnificently creamy, smooth and velvety as custard, but with a funky, deep flavor that dazzlingly enriches anything you dunk in the pot: bread cubes, apple slices, clementine sections, nuggets of salami, pretzels, tofu. It is even marvelous spooned onto a romaine lettuce salad in place of dressing.

Provided by Melissa Clark

Categories     dips and spreads, appetizer, main course

Time 15m

Yield 6 servings

Number Of Ingredients 10

1 small garlic clove, halved
1 cup dry white wine
3/4 pound Gruyère cheese, grated
3/4 pound Emmenthaler, raclette or Appenzeller cheese, grated
1 1/2 tablespoons cornstarch
1 to 2 tablespoons kirsch (optional)
Kosher salt, to taste
Freshly ground black pepper, to taste
Freshly grated nutmeg, to taste (optional)
Crusty bread cubes; steamed broccoli or cauliflower; carrot, celery or fennel sticks; cubed apple; seedless grapes; clementine sections; cubed salami, soppressata or kielbasa; roasted chestnuts and/or dried apricots, for serving.

Steps:

  • Rub cut side of garlic on inside of large Dutch oven or heavy-bottomed saucepan, preferably cast iron, rubbing the bottom and halfway up the sides. Add wine and bring to a simmer over medium-high heat.
  • Meanwhile, in a large bowl, toss cheeses with cornstarch. Add a handful at a time to simmering wine, stirring until first handful melts before adding next. Reduce heat to medium and stir constantly until cheese is completely melted. Add kirsch, if using, and heat until bubbling, about 1 to 2 minutes. Season with salt, pepper and nutmeg, if desired. Serve with crusty bread and other accompaniments. (See variations below)

Nutrition Facts : @context http, Calories 495, UnsaturatedFat 13 grams, Carbohydrate 4 grams, Fat 36 grams, Fiber 0 grams, Protein 32 grams, SaturatedFat 22 grams, Sodium 861 milligrams, Sugar 1 gram

GRUYERE FONDUE WITH SALSA VERDE



Gruyere Fondue With Salsa Verde image

Make and share this Gruyere Fondue With Salsa Verde recipe from Food.com.

Provided by Mimi Bobeck

Categories     Cheese

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 14

1/3 cup packed fresh basil leaf
1/4 cup chopped fresh parsley
1/4 cup dry vermouth
1 tablespoon Dijon mustard
1 garlic clove
1 1/2 lbs gruyere cheese, shredded (about 5 1/2 cups)
2 tablespoons cornstarch
1 1/2 cups dry white wine
bite-size pieces focaccia bread or French bread
fresh fennel
steamed broccoli
cauliflower floret
cherry tomatoes
peeled cooked shrimp

Steps:

  • Purée first 5 ingredients in blender until smooth.
  • Transfer salsa verde to small bowl.
  • Season to taste with salt and pepper.
  • Cover tightly and let stand at room temperature.
  • (Can be prepared 2 hours ahead. Keep at room temperature.) Toss Gruyère with cornstarch in large bowl.
  • Bring wine to simmer in heavy medium saucepan over medium heat.
  • Add cheese to wine in 3 batches, whisking after each addition until cheese melts before adding more.
  • Continue stirring until mixture is smooth and just begins to simmer (do not boil).
  • Stir in half of salsa verde.
  • Season with salt and pepper.
  • Transfer fondue to fondue pot.
  • Spoon remaining salsa verde atop fondue.
  • Swirl knife through fondue and salsa verde, creating marbled design.
  • Set pot over candle or canned heat burner.
  • Serve with focaccia, vegetables and shrimp.

Nutrition Facts : Calories 809.4, Fat 55.3, SaturatedFat 32.2, Cholesterol 187.4, Sodium 623, Carbohydrate 7.7, Fiber 0.4, Sugar 1.7, Protein 51.3

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