GRUYèRE AND CIDER FONDUE
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
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.
GRUYERE AND CHEDDAR FONDUE
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
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
CIDER CHEESE FONDUE
Cheese lovers are sure to enjoy dipping into this creamy quick-to-fix fondue cheese dip that has just a hint of apple. You can also serve this appetizer with pear wedges. -Kim Marie Van Rheenen, Mendota, Illinois
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 2-2/3 cups.
Number Of Ingredients 6
Steps:
- In a large saucepan, bring cider to a boil. Reduce heat to medium-low. Toss the cheeses with cornstarch and pepper; stir into cider. Cook and stir until cheese is melted, 3-4 minutes. , Transfer to a small fondue pot or 1-1/2-qt. slow cooker; keep warm. Serve with bread cubes and sliced apples and green peppers.
Nutrition Facts : Calories 111 calories, Fat 8g fat (6g saturated fat), Cholesterol 28mg cholesterol, Sodium 138mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 7g protein.
BEST FORMULA THREE-CHEESE FONDUE
We tried a couple of recipes; this was voted the best! The Gruyere gives a very sweet and nutty flavour to the fondue, the sharp Cheddar makes it tangy, and the Emmentaler blends it all. Cooking the flour first helps the mixture not to be so pasty and powdery.
Provided by AhLimP
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes
Time 30m
Yield 24
Number Of Ingredients 6
Steps:
- Bring the wine to a boil in a small saucepan.
- Meanwhile, melt the butter in a medium saucepan over medium low heat. Whisk in the flour, and cook for about 5 minutes, stirring constantly to avoid sticking and burning.
- Once the flour is cooked, stir the wine into the flour mixture slowly. Use a whisk to smooth the mixture. Slowly add cubes of Gruyere, Cheddar, and Emmentaler cheese; stir until cheese is melted. Transfer cheese mixture to fondue pot. Keep warm over low flame.
Nutrition Facts : Calories 112.9 calories, Carbohydrate 0.7 g, Cholesterol 26.6 mg, Fat 8.3 g, Protein 6.9 g, SaturatedFat 5.1 g, Sodium 119.8 mg, Sugar 0.2 g
CHEDDAR AND HARD CIDER FONDUE
Provided by Food Network Kitchen
Categories appetizer
Time 30m
Yield 6 servings (3 cups fondue)
Number Of Ingredients 11
Steps:
- Heat cider, broth, Worcestershire, and garlic in a medium pot over medium heat and simmer for 5 minutes.
- Toss the cheeses together in a medium bowl. Sift the corn starch over the cheese, and toss to coat lightly.
- Using a wooden spoon, sprinkle some cheese mixture into the warm liquid and continue to stir in small amounts of cheese until it is all incorporated and the fondue is smooth and melted, about 15 minutes. Stir in cayenne, salt and Bourbon, if using.
- Transfer to a fondue pot or double boiler and serve with desired dippers.
GRUYèRE FONDUE
Provided by Barbara Marx
Categories Milk/Cream Cheese Sauté White Wine Winter
Yield Makes 4 to 6 servings
Number Of Ingredients 9
Steps:
- In a medium bowl, combine cream, flour, and Worcestershire sauce, and set aside.
- In a large heavy saucepan, sauté onion in butter with bouillon cubes over high heat, stirring until cubes are completely dissolved.
- Reduce heat to medium. Add cream mixture, whisking constantly until thickened.
- Gradually add cheeses, and stir until melted and smooth. Mixture will become very thick.
- Add wine a little at a time and mix well. Wine tends to thin out mixture, so add as much as needed to reach desired consistency and flavor.
- Transfer the fondue to a heated fondue pot and keep warm over low heat.
- Accompaniments:
- Lightly toasted French bread cubes
- Fresh cooked shrimp
- Steamed broccoli
GRUYERE AND CIDER FONDUE
From Bon Apetit. This is a wonderful combination of flavors and a hearty meal! Fondue is not just for dipping anymore!
Provided by pamela t.
Categories < 60 Mins
Time 40m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Cut baguette into 3/4 inch cubes, set aside.
- Preheat oven to 300F.
- Heat a heavy skillet over high heat; slice kielbasa and add to skillet.
- Saute until browned on both sides.
- Transfer to a baking sheet.
- Put in oven to keep warm.
- Slice apples and toss with a few drops of lemon juice (to keep apple from turning brown)
- Toss cheese and 1 T cornstarch plus 2 t cornstarch in a large bowl to coat.
- Bring hard cider and vinegar to a simmer in a medium saucepan over low heat.
- Reduce to very low.
- Add a handful of cheese to the cider mixture; stir until melted.
- Add remaining cheese a handful at a time, allowing to melt each time.
- Increase heat to medium until fondue begins to bubble; stirring constantly.
- Pour in brandy.
- Season to taste with black pepper.
- Transfer the fondue to a pot.
- Set the pot atop a fondue stand; light candle.
- Arrange sausage slices, apple slices and bread cubes for dipping .
Nutrition Facts : Calories 1194.4, Fat 38.4, SaturatedFat 18.4, Cholesterol 104.1, Sodium 1896.9, Carbohydrate 156.4, Fiber 7.6, Sugar 13.8, Protein 56.3
GRUYERE AND CIDER FONDUE
Make and share this Gruyere and Cider Fondue recipe from Food.com.
Provided by ratherbeswimmin
Categories Cheese
Time 1h
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Combine the cider and vinegar in a nonreactive medium saucepan.
- Stirring to dissipate the bubbles, bring to a simmer over medium heat.
- Decrease heat to med-low; the liquid should barely simmer.
- Toss the Gruyere with the cornstarch in a large bowl to coat the cheese.
- A handful at a time, whisk the cheese into the simmering cider mixture, whisking until the first batch is melted before adding more.
- When all the cheese has been added, return the heat to medium and heat just until the fondue bubbles a few times; do not overcook.
- Remove from the heat and stir in the Calvados; season with pepper.
- Transfer to a fondue pot set on its trivet over the flame.
- Arrange the bread, apples, and sausage for dipping on a platter.
- Serve the fondue hot with fondue forks and the platter of dipping ingredients.
Nutrition Facts : Calories 306.4, Fat 23.3, SaturatedFat 13.6, Cholesterol 79.2, Sodium 242.2, Carbohydrate 2.3, Sugar 0.3, Protein 21.5
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- 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.
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