Ploughmans Cheese Fondue Recipes

CHEESE FONDUE

Steps:

• In a small bowl, coat the cheeses with cornstarch and set aside. Rub the inside of the ceramic fondue pot with the garlic, then discard.
• Over medium heat, add the wine and lemon juice and bring to a gentle simmer. Gradually stir the cheese into the simmering liquid. Melting the cheese gradually encourages a smooth fondue. Once smooth, stir in cherry brandy, mustard and nutmeg.
• Arrange an assortment of bite-sized dipping foods on a lazy Susan around fondue pot. Serve with chunks of French and pumpernickel breads. Some other suggestions are Granny Smith apples and blanched vegetables such as broccoli, cauliflower, carrots and asparagus. Spear with fondue forks or wooden skewers, dip, swirl and enjoy!

CLASSIC CHEESE FONDUE

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.

PLOUGHMAN'S SANDWICH

Steps:

• Slice the baguette in half lengthways. Mix the mayo with the mustard and cut the apple into thin slices. Spread the mayo mixture over the baguette base, then lay on the ham, cheese, apple and the pickle or chutney. Finish with the rocket and the baguette top, then cut in half.

TRADITIONAL ENGLISH PUB STYLE PLOUGHMAN'S LUNCH

Steps:

• Arrange the buttered bread on a large platter or plate; you can also leave the bread unbuttered, and place a pat of butter on the side instead.
• Cut 4 ozs of cheese per person, it is nice to have a choice of two cheese, such as 2 ozs Cheddar and 2 ozs Stilton - arrange these on the same platter/plate.
• Put the pickled onions and chutney or pickles on the side of the plate, along with a fresh tomato left whole and the spring onions.
• Make sure there is salt and pepper available, as well as some good real ale or cider!
• Enjoy!

PLOUGHMAN'S LUNCH

Steps:

• Divide ingredients between 2 plates to assemble open-face sandwiches.
• *This distinctive relish includes carrots, cauliflower, rutabaga, marrow (a type of summer squash), and dates combined with vinegar, lemon juice, and assorted spices. Branston pickle can be found at specialty foods shops and ethnicgrocer.com.

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.

PLOUGHMAN'S CHEESE FONDUE

Steps:

• Heat together the beer, cheese and crushed garlic in a fondue pot.
• Cook gently, stirring, over a low heat until the cheese has melted. Stir in the butter.
• Blend the cornflour with a little water and add to the fondue pot. Add the mustard. Continue cooking until the fondue has thickened, stirring constantly. Season with pepper to taste.
• Transfer the pot to the burner and serve at the table with cubes of onion bread, chicken, ham and a little dish of chutney.