Mandys Raclette Gruyere Cheese Fondue Recipes

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CLASSIC FONDUE



Classic Fondue image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 25m

Yield 10 to 12 servings

Number Of Ingredients 13

8 ounces raclette or Swiss cheese, grated
8 ounces Gruyere cheese, grated
2 tablespoons cornstarch
1 cup sauvignon blanc or other dry white wine
1 clove garlic, pressed
Zest of 1 lemon
1 tablespoon kirsch
1/2 teaspoon freshly ground black pepper
1/4 teaspoon dry mustard
Crusty Bread, recipe follows, for serving
2 Granny Smith apples, sliced, for serving
2 pears, sliced, for serving
1 loaf crusty bread

Steps:

  • Combine the raclette and Gruyere in a bowl and add the cornstarch. Toss well to coat the cheeses in the cornstarch; set aside.
  • In a pot over medium heat, warm the wine, garlic and lemon zest. Do not allow this to come to a boil or the fondue may be grainy in the end.
  • Slowly add the cheese mix a handful at a time, stirring and allowing each handful to melt completely before adding the next. Repeat until all the cheese is in the pot. Once completely smooth, stir in the kirsch, pepper and mustard. Pour the mixture into a fondue pot with a burner underneath to keep warm. Serve with Crusty Bread, apples and pears.
  • Preheat the oven to 350 degrees F.
  • Put the loaf of bread on a baking sheet and bake for 15 minutes to crisp. Allow to cool, then tear into chunks for serving. Set aside.

MANDY'S RACLETTE GRUYERE CHEESE FONDUE



Mandy's Raclette Gruyere Cheese Fondue image

I find this the perfect combination of swiss cheeses for an elegant dinner that tastes better (and is significantly less expensive) than the melting pot. It's easier than you might think!

Provided by Demandy

Categories     Cheese

Time 30m

Yield 4-5 serving(s)

Number Of Ingredients 8

1 garlic clove, halved lengthwise
1 1/2 cups dry white wine
1 tablespoon cornstarch
1/2 lb raclette cheese, coarsely grated
1/2 lb gruyere cheese, coarsely grated
1 baguette, cubed
apple, slices
broccoli, pieces

Steps:

  • Rub inside of a 4-quart heavy pot with cut sides of garlic, then discard or set aside garlic. Add wine to pot and bring just to a simmer over moderate heat. (You may as well enjoy a glass at this time.).
  • Mix cornstarch with shredded cheese and gradually add cheese to pot and cook, stirring constantly in a zig zag pattern (rather than circular motion) until cheese is melted and creamy. Don't let the cheese boil if you can help it.
  • If the fondue is still lumpy after the cheese melts, adding a few drops of lemon juice will help.
  • Bring fondue to simmer and cook, stirring, until thickened, 5 to 8 minutes.
  • Transfer to fondue pot. Good dipping options are bread cubes, potatoes, broccoli, or apple slices.

Nutrition Facts : Calories 626.8, Fat 21.7, SaturatedFat 11.4, Cholesterol 62.4, Sodium 885.8, Carbohydrate 63.4, Fiber 3.4, Sugar 1.3, Protein 27

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.

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Top Asked Questions

What is raclette fondue?
Cheese Fondue is a dish where two or more cheese types are combined together (and raclette cheese often is one of them), dry white wine added and is melted to form a smooth liquid consistency.
What is chewy cheese fondue?
Cheese Fondue is a dish where two or more cheese types are combined together (and raclette cheese often is one of them), dry white wine added and is melted to form a smooth liquid consistency.
What is the difference between raclette and gruyere cheese?
Gruyere is more widely available than raclette and produced in the Alpine region of Switzerland. First made in the Switzerland area with the same name, the recipe for traditional gruyere cheese dates back to 1115. This heritage cheese is prized by the Swiss and foreigners alike!
What is fondue?
Other Fondue dishes use hot oil, chicken broths or spicey wine instead of cheese to cook dipped ingredients such as meat cubes and vegetables. The Cheese fondue has quite humble origins as Swiss households made the most economic use of everyday ingredients.

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