SWISS FONDUE
Steps:
- Toss the 2 cheeses together with the cornstarch. Rub the inside of a heavy saucepan with the cut garlic clove. Add wine and 2 tablespoons Kirsch and bring to a boil. Reduce the heat to medium-low and add the cheese mixture, stirring, until mixture is hot and smooth.
- Add remaining 2 tablespoons Kirsch if mixture is too thick. Season with nutmeg and pepper, to taste. Transfer to a fondue pot and serve immediately with dippers of choice.
AUTHENTIC ORIGINAL TRADITIONAL SWISS FONDUE (OLD WORLD RECIPE)
Make and share this Authentic Original Traditional Swiss Fondue (Old World Recipe) recipe from Food.com.
Provided by Mimi Bobeck
Categories Lunch/Snacks
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- The optimal choice of pots is a steel or cast iron medium sized pot (2 quart) with an enameled interior.
- In a medium sized bowl, combine the three cheeses and toss with the flour.
- Rub the inside of the fondue pot with the garlic halves.
- Add the wine and heat over medium heat until hot, but not boiling.
- Stir in lemon juice and kirsch.
- Add a handful of cheese at a time to the wine mixture, stirring constantly and not adding more cheese until the previous has melted, bubbling gently and has the appearance of a light creamy sauce season with pepper and nutmeg.
- Remove the pot from the heat and place over an alcohol safety burner on the table.
- Adjust the burner flame so the fondue continues to bubble gently.
- Serve with plenty of crusty bread cubes.
SWISS FONDUE
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
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
SWISS FONDUE
Provided by Food Network
Number Of Ingredients 7
Steps:
- In a bowl dredge the cheese in flour. Rub the inside of a caquelon or other fondue pot with halved garlic clove and add wine. Heat on stovetop until warm but not boiling. Add a little lemon juice. Begin to add cheese by handfuls, stirring constantly with a wooden spoon until cheese melts to a creamy sauce consistency. Add Kirsch and season with salt, pepper and nutmeg. Let mixture come to a boil, then take to table and set over a lighted burner. Serve with toasted bread cubes -- either Swiss peasant bread or French or Italian.;
GARLIC SWISS FONDUE
I've been making this recipe for years-everyone flips over the wonderful flavors. When cooled, this cheesy appetizer is also fantastic as a cracker spread. -Cleo Gonske, Redding, California
Provided by Taste of Home
Categories Appetizers
Time 2h10m
Yield 3 cups.
Number Of Ingredients 7
Steps:
- In a 1-1/2-qt. slow cooker, mix the first 6 ingredients. Cook, covered, on low 2 to 2-1/2 hours or until cheese is melted, stirring every 30 minutes. Serve warm with bread cubes and fruit.
Nutrition Facts : Calories 159 calories, Fat 11g fat (7g saturated fat), Cholesterol 35mg cholesterol, Sodium 326mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 0 fiber), Protein 11g protein.
PILSEN-PORT SWISS FONDUE
I don't know if this was done in the 70's, but I happened to throw these together for a fondue night with some really rustic sourdough and it was awesome. Port wine and beer blend with Swiss cheese in this no nonsense fondue. If round sourdough is hard to find, use a baguette sliced into rounds.
Provided by NODAYSOFF
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes Hot Cheese Dip Recipes
Time 15m
Yield 6
Number Of Ingredients 5
Steps:
- Heat a pan over medium heat, and pour in the port wine. When the wine is heated, pour in the beer. Sprinkle in the nutmeg, and simmer for about 5 minutes to burn off the fumes. Whisk in the cheese a small amount at a time until smooth. Remove from heat, and let stand for a minute. (A good time to drink the rest of the beer.) Serve with chunks of sourdough bread.
Nutrition Facts : Calories 461.1 calories, Carbohydrate 46.1 g, Cholesterol 56.1 mg, Fat 18.4 g, Fiber 1.8 g, Protein 25.3 g, SaturatedFat 11.3 g, Sodium 603.4 mg, Sugar 2.8 g
SWISS BUTTERMILK FONDUE
Make and share this Swiss Buttermilk Fondue recipe from Food.com.
Provided by Nyteglori
Categories Cheese
Time 10m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Combine cheese and cornstarch in a bag. Shake to make sure cheese is coated with cornstarch.
- In saucepan carefully heat buttermilk until warm. Do not cover or boil.
- Remember to stir constantly from now one. Add a handful of cheese, keeping the heat medium (do not boil), when melted add another handful. After all the cheese is melted and bubbling add a dash of nutmeg and pepper. Transfer to fondue pot and keep warm over fondue burner.
- Note: If fondue becomes too thick add a bit of warmed buttermilk. If it separates combine 1 T cornstarch and 2 T buttermilk and stir into fondue.
Nutrition Facts : Calories 316.6, Fat 20.7, SaturatedFat 13.2, Cholesterol 69.5, Sodium 224.2, Carbohydrate 10.2, Sugar 4.9, Protein 22.1
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