Kids Can Make Cheese Fondue Recipes

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KIDS CAN MAKE: CHEESE FONDUE



Kids Can Make: Cheese Fondue image

As an appetizer or main dish, this cheese fondue is a fun and interactive meal your little ones can help with. For both little and big kids: Let them help shred the cheese and stir it into the simmering apple juice, and choose and help prep all the dippers.

Provided by Food Network Kitchen

Categories     appetizer

Time 30m

Yield 6 to 8 servings (3 cups dip)

Number Of Ingredients 16

2 cups filtered apple juice
1 pound Gruyere cheese, shredded
2 tablespoons cornstarch
1/4 cup grated Parmesan
1/2 teaspoon country-style Dijon mustard
Kosher salt and freshly ground black pepper
1 baguette, torn into 1/2-inch chunks (about 8 cups)
2 crisp apples, cored and cut into 6 to 8 wedges each
2 cups baked potato tots
2 cups broccoli florets
2 cups cooked penne pasta
1 cup different-colored mixed grape and cherry tomatoes, halved
1 cup different-colored mixed grape and cherry tomatoes, halved
1 cup pretzel-style crisps or crackers
1/2 pound salami, cut into 1/2-inch chunks
1/2 cup cornichons or gherkins

Steps:

  • Bring the apple juice to a simmer in a medium saucepan over medium heat. Toss the Gruyere and cornstarch in a medium bowl. Add to the simmering juice by the scant handful, whisking constantly until smooth and letting the sauce come to a boil between additions, about 30 seconds. Remove the saucepan from the heat, stir in the Parmesan and mustard and season with 1/2 teaspoon salt and a few grinds of pepper. Pour into a serving bowl, and serve with the dippers of your choice.

KID FRIENDLY FONDUE-REGARDS, --TASTY--



Kid Friendly Fondue-Regards, --Tasty-- image

You don't need a fondue pot to prepare and serve this dish, but it would make for a fun and interesting conversation piece with your children at the dining table. It may also be worth it to you to dust off your old fondue pot from the basement or look for one cheaply at a second hand store. A mild cheddar cheese will work in this recipe, too and if you don't have roasted garlic on hand, just go ahead and add a small pinch of salt-free garlic powder.

Provided by COOKGIRl

Categories     Lunch/Snacks

Time 10m

Yield 3 cups, 8 serving(s)

Number Of Ingredients 9

1 cup milk
1 roasted garlic clove, smashed
1 lb monterey jack cheese, coarsely grated (don't buy the pre-grated cheese)
2 tablespoons flour
tiny boiled new potato
cooked pasta (corkscrew, bowtie, "wagon wheels", etc.)
bread cubes (French, whole wheat, multigrain, etc.)
lightly steamed broccoli spears, zucchini, celery, asparagus, bell peppers, carrots or snap peas, cucumber, etc
sliced apples or pear

Steps:

  • Heat the milk and the garlic in a saucepan over medium-low heat until simmering, 2 to 3 minutes.
  • Toss the cheese and flour together in a bowl until the shreds are nicely floured.
  • Whisk the cheese mixture into the milk a handful at a time, waiting until each handful melts before adding more. Whisk until cheese is completely melted and mixture is smooth and velvety.
  • Holding the food with *fingers, a fondue fork or a regular fork, dip one or several of the options into the pot and swirl to coat with the cheese.
  • I added a light sprinkle of dried parsley to the top of the fondue.
  • WARNING!: [[[*Careful! Don't want the children to burn their fingers!]]]. Preparing and serving the fondue requires adult supervision.
  • Note: servings are estimated.

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