Sencillo Fondue De Queso Recipes

FONDUE DE QUESO

Steps:

• Coloque el queso rallado y la maicena en una bolsa de plástico para congelar. Seal, agite para cubrir el queso con harina o maicena. Ponga a un lado.
• Frote el interior de una olla de 4 cuartos con el ajo cortado, y luego rechazarlo. Añadir el vino y el jugo de limón a la olla, y llevar a fuego lento a fuego medio. Poco a poco, agite suavemente el queso en el vino. Revuelva constantemente en forma de zig-zag para evitar que el queso de la incautación y el calambre. Cocine hasta que el queso se haya derretido y crema. No deje que hierva. Una vez que la mezcla esté suave, agregue el kirsch, la mostaza y nuez moscada.
• Transferir el queso en una olla que sirve fondue, conjunto a fuego lento para mantener el calor. Si el bote es delgado de fondo, una vela encendida, probablemente va a hacer. Si de fondo grueso, se puede utilizar un pequeño Sterno.
• Organizar varios alimentos inmersión alrededor de la olla de fondue. (A Suzan perezoso funciona muy bien para esto.)
• Para comer, los alimentos lanza de inmersión con tenedores de fondue o tenedores pequeños. Dip para cubrir con el queso, y comer.

CHEESE FONDUE

Steps:

• Grate all of the cheeses. In a medium bowl, combine the cheeses with the cornstarch, tossing thoroughly to coat all pieces.
• In a stove-safe fondue pot or large heavy saucepan, bring the wine, garlic, and lemon juice to a simmer over medium-low heat. Add the cheeses to the simmering liquid a little at a time, stirring well between each addition to ensure a smooth fondue. Once smooth, stir in the brandy, mustard, and nutmeg.
• Arrange an assortment of bite-size dipping foods on a platter. If necessary, carefully pour the fondue into a fondue pot. Serve with fondue forks or wooden skewers. Dip and enjoy!

BASIC FONDUE

Steps:

• In a medium saucepan over low heat, mix together milk, Worcestershire sauce, ground dry mustard, garlic and flour. Heat until almost boiling. Gradually stir in Cheddar cheese. Continue heating until all the cheese has melted. Keep the mixture warm and melted in a fondue dish.

QUESO FUNDIDO

Steps:

• Mix tomato, chile, and oregano in a small bowl. Season with salt; let salsa stand for 30 minutes. Meanwhile, toss both cheeses with flour in a medium bowl. Cook chorizo in a medium saucepan over medium heat, breaking up with a wooden spoon, until it begins to render, about 1 minute. Add onion and continue cooking until chorizo is cooked and onion is soft and translucent, about 5 minutes.
• Transfer chorizo mixture to a small bowl; return saucepan to heat. Add beer; simmer, stirring occasionally and scraping up any browned bits. Whisking constantly, add cheese mixture a 1/4-cupful at a time, allowing it to become blended and smooth between additions. Stir in chorizo mixture. DO AHEAD: Queso can be made 30 minutes ahead. Let stand at room temperature.
• To reheat, warm skillet with queso fundido over medium heat; stir until melted and bubbly.
• Using a slotted spoon, spoon salsa over queso. Serve in skillet with a basket of tortilla chips on the side.

EASY CHEESE FONDUE

Steps:

• Fondue is quite a retro concept but it's easy to make and the sort of thing that you should start cooking once your guests have arrived. That way, it will be runny and gooey and perfect when everyone is ready to eat and they'll all be interested and excited by what's going on in the pan.
• Heat a lug of oil in a frying pan on a medium heat. Put a large saucepan with an inch or two of hot water on a low heat. Put a large heatproof bowl over the saucepan so you have a bain-marie.
• Add the chopped shallots to the frying pan and cook them gently for around 5 to 10 minutes with a pinch of salt and pepper and the herbs. Once they've softened, but not coloured, add them to the bowl with the cider and all of the cheese.
• Leave the cheese to slowly melt down, only stirring now and then to help it along. Once it has mostly melted, stir in the creme fraiche, then a swig or 2 of hot water to loosen the mixture a little. Have a taste to check the seasoning, and get all of your dipping ingredients and skewers at the ready.

GOAT CHEESE QUESO FUNDIDO (FONDUE)

Steps:

• Bring the wine to a simmer in a double boiler. Add the mozzarella and goat's milk cheddar, then stir until melted. Add the remaining ingredients and cook for 5 minutes. Place in a fondue pot and serve with jicama slices and tri-color corn chips.

MEXICAN QUESO FUNDIDO OR MEXICAN FONDUE

Steps:

• If using sausage: Cook sausage to release as much grease and oil as Drain well on paper towels and crumble or chop sausage. We like to grill the sausage outside and let the grease drip off. Plus you get rewarded with a smokiness!
• Meanwhile, in a microwave safe bowl or the removable crock of a small crock pot, heat beer for about 2 minutes or just to a simmer. Add half the cheese, stir well and microwave 1 minute. Add the rest of the cheese and microwave again until everything has melted completely. Stirring and checking at one minute intervals, of half minute if you have a powerful microwave.
• Add remaining ingredients, including chorizo if using, and return again to microwave for about 2 minutes, stirring after each minute.
• Serve with chips , tortillas, bread or veggies for dipping.

RACHAEL RAY'S INSTANT CHILI CON QUESO: A TEXAN'S FONDUE

Steps:

• Place chili, cream cheese, scallions, and cilantro in a small pot over low heat and cook until hot and cheese melts to combine with chili.
• Transfer to a bowl and serve with pretzel rods and/or chips for dipping.

QUESO FUNDIDO WITH CHORIZO

Steps:

• Heat oil in a large, heavy skillet (preferably cast-iron) over medium. Working in batches, add chorizo and cook, stirring occasionally, until browned in spots, 3 to 4 minutes. Transfer chorizo to a serving dish.
• Add onion and chiles to skillet; season with salt. Raise heat to medium-high and cook, stirring occasionally, until onions are translucent, about 5 minutes. Add tequila, bring to a boil, and cook until tequila is mostly evaporated, about 30 seconds.
• Reduce heat to low, gradually stir in cheese, and cook, stirring constantly, just until melted, 5 to 7 minutes. Transfer to a fondue pot and serve immediately, with chorizo and chips.