Pioneer Woman Cheese Fondue Recipes

CLASSIC CHEESE FONDUE

Classic Cheese Fondue image

Provided by Patricia Heaton

Time 20m

Yield 8 servings

Number Of Ingredients 10

Ingredients

12 ounces Gruyere cheese, grated
8 ounces Emmental or other imported Swiss cheese, grated
3 tablespoons all-purpose flour
1 1/4 cups dry white wine
1 clove garlic, finely grated or minced
1/2 teaspoon powdered mustard
1/4 teaspoon freshly grated nutmeg
1 tablespoon cherry brandy, such as kirsch, optional
For serving: cubed baguette, assorted sliced raw vegetables such as celery and bell pepper and assorted sliced fruit such as apples, figs and pears
For serving: cubed baguette, assorted sliced raw vegetables such as celery and bell pepper and assorted sliced fruit such as apples, figs and pears

Steps:

Toss the Gruyere and Emmental with the flour in a medium bowl.
Combine the wine and garlic in a fondue pot or medium saucepan and bring to a simmer. Gradually add the cheese mixture while stirring constantly, simmering until the cheese is incorporated and thoroughly melted. Stir in the mustard, nutmeg and cherry brandy if using.
If you are using a fondue pot, set it over its burner. Otherwise, pour the mixture into a slow cooker and set it to "warm." Serve with an assortment of dippers such as baguette cubes, sliced vegetables and sliced fruit.

4-CHEESE FLATBREADS

4-Cheese Flatbreads image

Provided by Ree Drummond : Food Network

Time 20m

Yield 2 servings

Number Of Ingredients 8

Ingredients

1/2 cup grated fontina cheese
1/2 cup grated mozzarella
1/4 cup mascarpone, at room temperature
1/4 cup grated Parmesan
1/2 teaspoon Italian seasoning
2 garlic or plain naans, defrosted if frozen
2 tablespoons pesto
Red pepper flakes, optional

Steps:

Preheat the oven to 450 degrees F.
Mix together the four cheeses and Italian seasoning in a bowl. Place the naan on a sheet pan and spread each piece with a tablespoon of the pesto. Spread the cheese mixture on the naan. Bake until the cheese is melted, bubbly and lightly golden brown, 6 to 8 minutes.
Sprinkle with pepper flakes, if using.

CHOCOLATE FONDUE

Chocolate Fondue image

Provided by Ree Drummond : Food Network

Categories dessert

Time 15m

Yield Serves 8.

Number Of Ingredients 6

Ingredients

2 cups heavy cream
6 ounces bittersweet chocolate, chopped
6 ounces semisweet chocolate, chopped
3 tablespoons amaretto
1 teaspoon vanilla
Dipping suggestions: cubed angel food cake (store-bought is fine), pineapple chunks, dried apricots, green grapes, blueberries and blackberries

Steps:

Heat the cream in a saucepan over low to medium heat until warmed through but not bubbling; add the bittersweet chocolate, semisweet chocolate, amaretto and vanilla and stir until the chocolate is melted. Pour the mixture into a fondue pot.
Arrange your dipping ingredients on a platter and serve!

SLOW-COOKER FONDUE

Slow-Cooker Fondue image

Provided by Ree Drummond : Food Network

Categories appetizer

Time 1h30m

Yield 6 servings

Number Of Ingredients 11

Ingredients

3/4 cup white wine
1 clove garlic, peeled and smashed
9 ounces Gruyere cheese, grated
9 ounces Swiss cheese, grated
1 tablespoon cornstarch
1/2 teaspoon grated nutmeg
1/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 Granny Smith apples, sliced, for serving
1 small head cauliflower, cut into florets, for serving
1 loaf ciabatta, cubed, for serving

Steps:

Add the wine to a 1.5-quart slow cooker and turn to high. Allow to heat for 5 minutes. Add the garlic and let simmer in the hot wine for 1 minute.
Meanwhile, in a large bowl, toss together the Gruyere and Swiss cheeses, cornstarch, nutmeg, salt and pepper.
Add the cheese mixture to the hot wine and cook for 30 minutes on high. Turn to low and cook for another 45 minutes, stirring every 15 minutes.
To serve, stir the fondue to make sure everything is amalgamated. Place the apple slices, cauliflower florets, bread and skewers on a platter and serve.

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