Gruyère And Cider Fondue Recipes

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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.

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

CIDER CHEESE FONDUE



Cider Cheese Fondue image

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

3/4 cup apple cider or apple juice
2 cups shredded cheddar cheese
1 cup shredded Swiss cheese
1 tablespoon cornstarch
1/8 teaspoon pepper
Cubed French bread and sliced apples and green peppers

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



Best Formula Three-Cheese Fondue image

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

1 cup white wine
1 tablespoon butter
1 tablespoon all-purpose flour
7 ounces Gruyere cheese, cubed
7 ounces sharp Cheddar cheese, cubed
7 ounces Emmentaler cheese, cubed

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



Cheddar and Hard Cider Fondue image

Provided by Food Network Kitchen

Categories     appetizer

Time 30m

Yield 6 servings (3 cups fondue)

Number Of Ingredients 11

1 (12-ounce) bottle hard cider
3/4 cup chicken broth, homemade or low-sodium canned
2 tablespoons Worcestershire sauce
1 clove garlic, finely chopped
1/2 pound Gruyere, grated
1/2 pound sharp Vermont or New York yellow cheddar
3 tablespoons corn starch
1/8 to 1/4 teaspoon cayenne pepper
Salt
1 tablespoon Bourbon, whiskey or apple jack, optional
Cooked chicken and apple sausages, chorizo, or mini hot dogs; sliced baguette or black bread, radishes, roasted shallots, roasted mushrooms or small fingerlings or baby potatoes, pears, apples, or pretzels.

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



Gruyère Fondue image

Provided by Barbara Marx

Categories     Milk/Cream     Cheese     Sauté     White Wine     Winter

Yield Makes 4 to 6 servings

Number Of Ingredients 9

3 cups light cream
7 1/2 tablespoons all-purpose flour
1 1/2 teaspoons Worcestershire sauce
1 stick plus 1 tablespoon butter
1 medium onion, finely chopped
3 chicken bouillon cubes
2 1/4 cups Gruyère cheese, grated
1 1/2 cup Parmesan cheese, freshly grated
3/4 cup white wine (more or less depending on taste)

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



Gruyere and Cider Fondue image

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

8 ounces kielbasa
4 cups grated gruyere cheese
1 tablespoon cornstarch
2 teaspoons cornstarch
1 cup hard apple cider
1 teaspoon apple cider vinegar
2 tablespoons Applejack
2 granny smith apples
1 tablespoon lemon juice
1 baguette

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



Gruyere and Cider Fondue image

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

1 cup hard apple cider or 1 cup hard pear cider
1 tablespoon cider vinegar
4 cups shredded gruyere cheese
1 tablespoon cornstarch, plus
2 teaspoons cornstarch
1 tablespoon calvados (or apple jack, Poire William)
fresh ground black pepper
crusty bread, cubes
granny smith apple, slices
bosc pear, slices
sliced grilled kielbasa

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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