Parmesanfondue Recipes

PARMESAN FONDUE

Steps:

• In a large saucepan, cook and stir the milk and cream cheese over low heat until cheese is melted. Stir in Parmesan cheese and garlic salt; cook and stir until heated through. Keep warm. Serve with bread cubes.

PARMESAN FONDUE

Steps:

• Stir Neufchatel cream cheese in milk in a saucepan over medium-low heat until melted, 2 to 3 minutes. Add Parmesan cheese and garlic salt. Cook and stir until the Parmesan melts, 2 to 3 minutes more. Serve with bread cubes.

TAGLIATELLE WITH ASPARAGUS AND PARMESAN FONDUTA

Steps:

• Bring a large pot of water to a boil. Meanwhile, bring an inch or two of water to a boil in a small pot. Whisk together the egg yolks, crème fraîche, Parmesan, and garlic in a large heatproof bowl that will fit snugly in the pot without making contact with the boiling water.
• Set the bowl in the small pot and whisk the egg mixture constantly, occasionally scraping the sides and removing the bowl from the pot every couple of minutes as you whisk to keep the cooking nice and slow (don't let it bubble). The mixture will look thick and clumpy for a few seconds, then become liquidy, and then, once the cheese has melted, silky smooth. Cook just until the liquidy sauce has thickened slightly (it should thinly coat the back of a spoon), 6 to 8 minutes. Set the bowl aside in a warm place.
• Salt the large pot of boiling water generously until it tastes slightly less salty than the sea. If you're confident that the pasta and asparagus will finish cooking at the same time, add them both to the water. If you're a worrywart, cook the asparagus first, scoop it into a colander to drain, then cook the pasta. Cook the asparagus until it is juicy with a slight bite, 3 to 4 minutes; and cook the pasta until it is fully cooked, 3 to 4 minutes.
• Drain the pasta and asparagus well in a colander, then pop them back into the now-empty pot. Pour in most of the fonduta and toss gently but well. Season to taste with salt and more fonduta, if you'd like. Transfer to bowls, top with a little more Parmesan, and eat straightaway.

PARMESAN FONDUE

Steps:

• Place the cream cheese and milk in a large sauce pan, cook over med-low heat until cream cheese is melted.
• Stir in Parmesan and garlic over med-low heat until heated through.
• (If mixture in too thick, add a little more milk to reach desired consistency.).
• Transfer to a mini slow cooker/fondue pot to keep warm, serve with bread. (veggies are good to).

FONTINA FONDUE

Steps:

• In medium saucepan, place the fontina cheese with flour, and mix. Add the milk and mix well with a wooden spoon. Let rest for 1 to 2 hours.
• In a medium skillet, melt butter on medium heat. Cook the bread cubes, until slightly toasted. Hold aside.
• Place saucepan on stove top on medium-low heat, cook, stirring with the wooden spoon until cheese is well melted and combined with the other ingredients. Remove from stove top. In a small bowl, whisk the egg yolks, whisk in some of the cheese mixture to temper it. Then add the yolk mixture back into the saucepan. Mix well to incorporate all ingredients. Place back onto stovetop on medium heat and continue stirring.
• Serve the cheese mixture in individual molds. Garnish with shavings of truffles and place the cubed bread on the side.

PARMESAN FONDUE

Steps:

• Cook cream cheese, milk and Worcestershire sauce in medium saucepan on medium heat 15 min. or until cream cheese is completely melted and mixture is well blended, stirring constantly.
• Stir in Parmesan; cook and stir 2 min.

QUEBEC CITY'S FONDUE PARMESAN

Steps:

• In a sauce pan on the stovetop, melt butter and Add flour and milk stirring until creamy over medium heat.
• Add egg yolks, one at a time.
• Stir well.
• Remove from burner.
• Add cheese and seasonings.
• Spread mixture into a 9" x 9" well-greased pan.
• Freeze until stiff enough to cut into squares.
• When ready to serve: Beat egg whites; dip squares in egg and then in breadcrumbs and deep fry until golden.