Riesling And Swiss Cheese Fondue Recipes

RIESLING AND SWISS CHEESE FONDUE

Riesling and Swiss Cheese Fondue image

Cheese lovers are sure to enjoy dipping into this rich and fancy fondue sparked with Reisling. It makes a savory, no-fuss appetizer for the holidays. Don't be surprised when the pot is scraped clean!

Provided by Taste of Home

Time 20m

Yield 3 cups.

Number Of Ingredients 8

Ingredients

4 cups shredded Swiss cheese
2 tablespoons all-purpose flour
1 cup dry riesling wine
1 garlic clove, minced
2 tablespoons sherry
1 tablespoon lemon juice
1/8 teaspoon ground nutmeg
Sliced smoked sausage and cubed French bread baguette

Steps:

In a large bowl, combine the cheese and flour. In a large saucepan, heat wine and garlic over medium heat until bubbles form around sides of pan (do not boil)., Reduce heat to medium-low. Add 1/2 cup cheese mixture; stir constantly until almost completely melted. Continue adding cheese, 1/2 cup at a time, allowing cheese to melt almost completely between additions. Stir in the sherry, lemon juice and nutmeg., Transfer to a heated fondue pot; keep fondue bubbling gently. Serve with sausage and bread cubes. If fondue becomes too thick, stir in a little additional wine.

Nutrition Facts : Calories 167 calories, Fat 11g fat (7g saturated fat), Cholesterol 33mg cholesterol, Sodium 84mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 10g protein.

AUTHENTIC SWISS FONDUE

Authentic Swiss Fondue image

A few years ago, while travelling through Freiburg in Switzerland, I tasted the best cheese fondue that I had ever had or have since. Unlike most of the uninspiring fondues that I had sampled before, this was a delightful blend of subtle flavours that complimented each other perfectly. I have prepared this dish a dozen or so times now to family and friends and it has never let me down.

Provided by Mark Cross

Categories One Dish Meal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 clove garlic, crushed finely or pureed
1/4 pint white wine
1/2 lemon, juice of
150 g emmenthaler cheese (grated or thinly sliced)
150 g gruyere cheese (grated or thinly sliced)
2 teaspoons cornflour
2 -3 tablespoons kirsch (just enough to make the cornflour into a paste)
pepper
nutmeg (to season)

Steps:

Rub the inside of a flameproof dish with the garlic, add the wine and lemon juice.
Place dish over a gentle heat and warm.
Add the cheese and stir mixture until the cheese has melted and is beginning to cook.
Blend the cornflour to a smooth cream with the kirsch and add to mixture with seasoning.
Continue to cook for a further 3 minutes or until mixture is of a thick consistency.
Serve immediately with warm bread and potatoes (cooked mushrooms and rolled ham work well as well).

SWISS FONDUE

Swiss Fondue image

My husband grew up in Switzerland and it's there where I truly began to appreciate fondue. There are many variations of fondue in Switzerland, but this is the most common version. I love the ritual and it's so fun (and easy!) for entertaining. If you can get your hands on it, a splash of kirsch just before serving really gives fondue a fortifying kick.

Provided by Diana Moutsopoulos

Categories Cheese Fondue

Time 30m

Yield 4

Number Of Ingredients 9

Ingredients

2 ½ cups shredded Gruyere cheese
2 ½ cups shredded Emmental cheese
2 tablespoons cornstarch
1 clove garlic, halved
1 ½ cups dry white wine
1 (8 inch) French bread, cubed
1 pound new potatoes, raw; baby potatoes
1 cup cornichons, finely chopped
1 cup pickled pearl onions

Steps:

Combine Gruyère cheese, Emmental cheese, and cornstarch in a bowl. Mix until the cheese is evenly coated. Set aside.
Rub the cut side of the garlic all over the inside of a fondue pot or heavy saucepan. Add wine and place over medium heat. Bring to a simmer, then gradually add cheese and cornstarch mixture. Stir with a spatula, gently stirring in a figure-of-eight motion, until all of the cheese is added and the fondue is smooth and homogenous. Reduce heat to medium-low if the fondue is boiling too vigorously.
Immediately serve fondue, preferably over a warmer. If you used a saucepan on the stove to heat the fondue, you can carefully transfer the fondue to a fondue pot to serve.

Nutrition Facts : Calories 901.9 calories, Carbohydrate 47.3 g, Cholesterol 156.1 mg, Fat 48.6 g, Fiber 4.6 g, Protein 52.1 g, SaturatedFat 28.9 g, Sodium 1358.4 mg, Sugar 4 g

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