Imperial Cheese Fondue 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.

CHEESE FONDUE



Cheese Fondue image

A classic cheese fondue recipe that is easy and sure to impress guests. Includes tips for making smooth fondue, the best cheeses, dippers and more!

Provided by Erin Clarke / Well Plated

Categories     Appetizer

Time 25m

Number Of Ingredients 19

1/3 pound firm alpine-style cheese (such as gruyere)
1/3 pound fontina
1/3 pound gouda
2 tablespoons cornstarch
1 cup dry white wine (such as Sauvignon Blanc)
1 clove garlic (minced)
1 tablespoon fresh lemon juice
1 tablespoon brandy
1 teaspoon Dijon mustard
1/8 teaspoon nutmeg
Boiled baby new potatoes in their skins (quartered if large)
Lightly steamed broccoli florets
Lightly steamed cauliflower florets
Lightly steamed asparagus
Button mushrooms (wiped clean and stems removed)
Cherry tomatoes
Sliced firm apples (such as Granny Smith)
Cooked sliced hot sausage
Cubed French, sourdough, and/or pumpernickel bread

Steps:

  • Grate all of the cheeses. In a medium bowl, combine the cheeses with the cornstarch, tossing thoroughly to coat all pieces.
  • In a stove-safe fondue pot or large heavy saucepan, bring the wine, garlic, and lemon juice to a simmer over medium-low heat. Add the cheeses to the simmering liquid a little at a time, stirring well between each addition to ensure a smooth fondue. Once smooth, stir in the brandy, mustard, and nutmeg.
  • Arrange an assortment of bite-size dipping foods on a platter. If necessary, carefully pour the fondue into a fondue pot. Serve with fondue forks or wooden skewers. Dip and enjoy!

Nutrition Facts : ServingSize 1 of 6, not including dippers, Calories 343 kcal, Carbohydrate 5 g, Protein 20 g, Fat 23 g, SaturatedFat 14 g, Cholesterol 86 mg, Sugar 2 g

CHEESE FONDUE



Cheese Fondue image

Provided by Emeril Lagasse

Categories     appetizer

Number Of Ingredients 12

1 garlic clove, crushed
2/3 cup dry white wine
Juice of half a lemon
8 ounces Gruyere cheese, shredded
2 teaspoons cornstarch
1 tablespoon Kirsch
Freshly ground pepper and grated nutmeg
For Dipping:
1 cup cubed French bread
1/2 cup broccoli florets, blanched until tender and cooled
12 cherry tomatoes
1/2 cup quartered artichoke hearts

Steps:

  • Rub inside of flameproof earthenware fondue pot or 2-quart saucepan with garlic clove. Add wine and lemon juice and heat over low heat, just until gently bubbling. Gradually add cheese, stirring constantly until smoothly melted. Meanwhile, whisk cornstarch with Kirsch and seasonings until blended to a smooth paste, stir it into cheese and cook 3 minutes more. Adjust seasonings to taste. Decoratively arrange bread and vegetables on a large platter or divide among 4 plates. Traditionally, fondue is served at table in a fondue pot set over an alcohol burner or small candle. Use long forks to spear bread or vegetable of choice and dip into cheese.

IMPERIAL FONDUE



Imperial Fondue image

Depending on the country of origin, this recipe is known by a variety of names, including "Steamboat", Chinese Fondue, Shabu-Shabu and Yosenabe. It makes for wonderful communal dining on a cold winter's night. The idea is to have a pot of simmering, seasoned broth at the table, into which fresh ingredients, including meat, seafood, tofu and vegetables, are dipped by each guest. Once cooked, the food is then dipped into a sauce of choice. Provide two sets of chopsticks per guest, one pair for dipping the ingredients into the broth, the other pair for dipping the cooked items into the sauces and for eating. You can, alternatively, provide each guest with a small wire mesh for dipping the food into the broth to cook. Adjust the type and amount of ingredients to suit your taste. Some other ideas include thinly sliced beef, fish balls, scallops, meat balls, chicken livers, squid, and broccoli. Serve with your choice of dipping sauces (see recipe for Imperial Fondue Dipping Sauces), for example, Chinese Mustard, Wasabi , Ginger Soy, Sesame Soy, Miso, Peanut, and Sweet & Sour, or use commercial brands of sauces. For cooking time, allow at least two hours for eating and conversation!

Provided by Daydream

Categories     One Dish Meal

Time 3h30m

Yield 6 serving(s)

Number Of Ingredients 16

3/4 lb boneless skinless chicken, cut in bite-size chunks
3/4 lb white fish fillet, cut in bite-size chunks
3/4 lb large shrimp, shelled
1/2 head Chinese cabbage, coarsely cubed into 2 inch pieces
1 bunch fresh spinach, stemmed
1 large carrot, sliced
2 cups fresh mushrooms (button, shiitake, straw)
4 -6 scallions, sliced in 2 inch diagonal lengths
1 lb firm tofu, cut in bite-sized cubes (optional)
6 eggs, 1 per person (optional)
1 lb soba noodles or 1 lb cellophane noodle
freshly steamed rice
8 cups dashi or 8 cups chicken broth
1/4 cup soy sauce
1/4 cup sake or 1/4 cup dry sherry
1 tablespoon gingerroot, minced

Steps:

  • Prepare the chicken, seafood, vegetables, and tofu ahead of time, then refrigerate until needed.
  • When ready to eat, arrange all the ingredients attractively on one or more platters and bring to the table.
  • Arrange the noodles on a separate platter.
  • Place sauce (s) of choice into suitabably sized bowls.
  • Combine the dashi or chicken broth, soy sauce, sake or sherry and ginger, in some form of communal cookware that can be placed on the table, for example, an electric wok, stainless steel fondue pot, or Mongolian cooker, and bring to the boil.
  • To cook, each person dips an ingredient of choice (except the noodles) into the broth, and when done to liking, dips their portion into a sauce and eats it with rice.
  • The broth may need topping up, throughout the meal, to replenish the evaporating'fondue'.
  • Traditionalists poach eggs in the broth after all the other ingredients are eaten, placing the cooked eggs over a final bowl of rice.
  • Lastly, add the noodles to the remaining broth, cook until tender, then eat as soup.

Nutrition Facts : Calories 491.8, Fat 3.4, SaturatedFat 0.7, Cholesterol 157.5, Sodium 2286.9, Carbohydrate 62.9, Fiber 5.5, Sugar 1.6, Protein 47.7

CLASSIC CHEESE FONDUE



Classic Cheese Fondue image

Want to make fondue like a Swiss guru? Try this easy, simple, and foolproof method for making the ultimate cheese lover's dish! The combination of acidic wine with the rich, buttery cheeses is a wonder to behold. Besides the amazing taste and texture, there's just something fun about eating things off the end of a really long fork! Half the fun of this is customizing the platter of "dippables" to your taste, such as cubes of crusty bread, sausage, baby potatoes, broccoli, cauliflower, fennel, apples, or grapes.

Provided by Chef John

Time 25m

Yield 10

Number Of Ingredients 8

1 ¼ cups dry white wine (such as Sauvignon Blanc)
1 tablespoon cherry brandy
1 clove garlic, slightly crushed
1 pinch cayenne pepper
1 pinch freshly grated nutmeg
4 teaspoons cornstarch
8 ounces shredded Gruyere cheese
8 ounces shredded Emmentaler cheese

Steps:

  • Add white wine, cherry brandy, garlic clove, cayenne, nutmeg, and cornstarch to a saucepan. Whisk to combine and place on the stove over medium heat. Cook, whisking occasionally, until mixture thickens slightly and you can see wisps of steam in the pan, 3 to 5 minutes.
  • Add Gruyere and Emmentaler cheeses, one handful at a time, slowly whisking after each addition until melted. Continue whisking until all cheese is melted and sauce is very smooth. Remove from the heat and transfer into a fondue pot to serve.
  • Keep sauce warm while serving so it doesn't solidify.

Nutrition Facts : Calories 214.5 calories, Carbohydrate 2.6 g, Cholesterol 45.6 mg, Fat 14 g, Protein 13.2 g, SaturatedFat 8.5 g, Sodium 178.8 mg, Sugar 0.9 g

IMPERIAL FONDUE DIPPING SAUCES I



Imperial Fondue Dipping Sauces I image

This is a selection of easily prepared Dipping Sauces to be eaten with Imperial Fondue. Serve each sauce in a small bowl with a spoon. Guests spoon their sauce of choice, onto their plate, to dip each individual portion of food in.

Provided by Daydream

Categories     Asian

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 26

1/4 cup hot Chinese mustard
2 tablespoons water
1 tablespoon soy sauce
1 tablespoon rice wine vinegar
1 tablespoon sugar
1 tablespoon chopped fresh cilantro
1 tablespoon wasabi
2 tablespoons soy sauce
2 tablespoons lemon juice
2 tablespoons mirin
1 teaspoon clear honey
1 spring onion, shredded
1/3 cup soy sauce
1/4 cup rice vinegar
1/4 cup chicken broth
2 teaspoons sugar
1 tablespoon fresh ginger, peeled and grated
1/2 teaspoon red chili pepper flakes
2 teaspoons sesame oil
2 green onions, sliced thinly
1/3 cup soy sauce
3 tablespoons mirin
2 tablespoons sugar
2 tablespoons sesame oil
1 tablespoon sesame seeds
1 teaspoon finely chopped garlic

Steps:

  • For Chinese Mustard Dipping Sauce, whisk all the ingredients together, except for the cilantro, in a small bowl, and when well mixed, add chopped cilantro.
  • For Wasabi Dipping Sauce, place all ingredients in food processor, mix well, strain, and place in small bowl.
  • For Ginger Soy Dipping Sauce, combine all ingredients, with the exception of the green onions in a small bowl, and whisk well, and then stir in sliced green onions.
  • For Sesame Soy Dipping Sauce, whisk all ingredients together in a small bowl.

Nutrition Facts : Calories 200.2, Fat 10.4, SaturatedFat 1.5, Sodium 3601.5, Carbohydrate 20.3, Fiber 1.2, Sugar 14.9, Protein 7.6

CLASSIC CHEESE FONDUE



Classic cheese fondue image

Get together with friends around the ultimate sharing dish - a classic cheese fondue. Enjoy with crusty bread, boiled potatoes, crudités and pickles

Provided by Anna Glover

Categories     Dinner

Time 35m

Number Of Ingredients 8

200ml dry white wine
1 tbsp lemon juice
200g comte or gruyère, grated
200g emmental, grated
2 tsp cornflour
1 tbsp kirsch or schnapps
1 garlic clove, halved (optional)
crusty bread, boiled new potatoes, vegetable crudités and cornichons, to serve

Steps:

  • Pour the wine and lemon juice into a heavy-based pan over a medium-low heat and warm until steaming. Add all of the cheese, a handful at a time, whisking between each addition until all the cheese has been added. Continue to stir for 4-5 mins until everything is fully melted, smooth and creamy. Mix the cornflour with the kirsch in a small bowl, then stir this into the cheese mixture. Continue to cook over a low heat for a minute more.
  • Rub the garlic on the inside of the fondue pot, if you like, then carefully pour the cheese mixture into the pot and immediately place it over the flame. (If you don't have a fondue set, add the garlic along with the wine in step one, then remove and discard it before you add the kirsch mixture.) Serve immediately with crusty bread, boiled new potatoes, vegetable crudités or cornichons for dunking, if you like. You can place the fondue back over a low heat if you need to reheat it after serving.

Nutrition Facts : Calories 456 calories, Fat 32 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 0.3 grams sugar, Protein 28 grams protein, Sodium 1.08 milligram of sodium

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

IMPERIAL CHEESE FONDUE RECIPE



imperial cheese fondue Recipe image

Provided by MauiDreaming

Number Of Ingredients 6

1 pkg. cream cheese softened
1 +1/2 cup crumbled imperial cheese
1/3 cup miracle whip
3 slices bacon cooked and crumbled
2 green onions minced
2 Tbsp. chopped pecans for garnish

Steps:

  • heat all ingredients in a fondue pot, stirring occasionally. can bake in shallow baking dish at 350F for 15 minutes, stirring half way through baking time

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