Swiss Cheese And Porcini Fondue Recipes

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ROLFS ORIGINAL SWISS CHEESE FONDUE



Rolfs Original Swiss Cheese Fondue image

Provided by Danny Boome

Categories     main-dish

Time 25m

Yield 8 servings

Number Of Ingredients 8

1/2 pound Emmentaller cheese, grated
1/2 pound Le Gruyere cheese, grated
1 clove garlic
2 cups dry white wine
1 teaspoon cornstarch
1 teaspoon water
Freshly ground black pepper
1 loaf Italian or French bread, cut into 1-inch cubes with crust on one side

Steps:

  • In a bowl, combine the cheeses and put aside.
  • Rub the inside of a large saucepan or casserole dish, with garlic and place the saucepan on low-medium heat. Add the wine, heat until warm, but not boiling!
  • Add the cheese by handfuls, stirring constantly with a wooden spoon until melted and cheese-wine mixture has the consistency of a creamy sauce.
  • Mix the cornstarch and water in a small bowl and then stir into the cheese. As the mixture thickens, let the mixture come to a boil once, before you remove the fondue pot and place it on a lighted burner on a table. Adjust flame of the burner so the fondue continues bubbling lightly.
  • Place baskets of bread cubes onto the table. Take a handful of the bread cubes, sprinkle with black pepper and spear fondue fork through bread cubes. Dunk and stir well to bottom of pot.
  • Serve with white wine or Kirsch to prevent getting that heavy cheese feeling!
  • Other serving suggestions: cherry tomatoes, grapes, sliced ham and kielbasa.

SWISS CHEESE AND PORCINI FONDUE



Swiss Cheese and Porcini Fondue image

Categories     Cheese     Mushroom     Appetizer     Vegetarian     White Wine     Fall     Bon Appétit     Sugar Conscious     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 6

Number Of Ingredients 11

1 ounce dried porcini mushrooms*
1 1/2 cups hot water
1/2 pound Emmenthal cheese, grated
1/2 pound Swiss Gruyère cheese, grated
1 tablespoon cornstarch
1 cup dry white wine
1 garlic clove, halved
2 teaspoons minced fresh thyme
Fresh thyme leaves
Day-old French bread, cut into 1-inch cubes
*Porcini are available at Italian markets and specialty foods stores.

Steps:

  • Soak porcini mushrooms in 1 1/2 cups hot water until softened, about 20 minutes. Drain, reserving soaking liquid. Squeeze mushrooms dry. Chop.
  • Mix Emmenthal and Gruyère cheese and cornstarch in large bowl. Combine 1 cup reserved mushroom soaking liquid, white wine and garlic in fondue pot or heavy medium saucepan. Simmer 2 minutes. Discard garlic. Adjust heat so that liquid barely simmers. Add cheese 1 handful at a time and stir until each addition melts before adding next.
  • After all cheese is added, mix until smooth. Mix in mushrooms and 2 teaspoons minced fresh thyme. Season with generous amount of pepper. (Can be prepared 1 day ahead. Cool. Press plastic onto surface of fondue and refrigerate. Cover and refrigerate remaining mushroom soaking liquid. Before continuing, rewarm fondue over low heat, stirring frequently and adding reserved mushroom soaking liquid as necessary if fondue is too thick.) If not using fondue pot, transfer mixture to flameproof 2-quart casserole. Sprinkle with fresh thyme leaves. Set over alcohol burner or gas table burner and serve, allowing diners to skewer bread with fork and dip into cheese fondue.

PORCINI SWISS FONDUE



Porcini Swiss Fondue image

Thiis comes from "The Silver Palate Good Times Cookbook". Anyone who came of age in the early 80′s and loved good food has either been to this charming Manhattan restaurant or own one of the many cookbooks authored by Sheila Lukins and Jule Rosso. Sunday mornings, it was standing room only (well, not really standing room) we were actually standing outside as the restaurant was very small and cozy. Ah, I love memories that are filled with good food, good friends and delightful conversation, such is "The Silver Palate:. This fondue combines the culinary flavors of three cheeses and white wine, how can you go wrong?

Provided by BakinBaby

Categories     Cheese

Time 30m

Yield 10 serving(s)

Number Of Ingredients 9

1 cup marsala wine (plus 2 Tablespoons)
3/4 cup dried porcini mushrooms
8 ounces Fontina cheese (granted-Vacheri cheese can be substituted)
8 ounces emmenthaler cheese (or any other swiss cheese available)
2 -3 tablespoons flour
1 garlic clove (halved)
2 cups white wine (dry)
1/2 cup pecorino romano cheese (grated-Parmesan can be used instead)
fresh black pepper

Steps:

  • Heat marsala wine just to boiling pour over dried mushrooms in a small bowl, let set at least 1 hours.
  • meanwhile toss fontina and swiss lightly with flour.
  • rub a heavy enameled pot or fondue pot with garlic, pour in the white wine, heat over medium low heat until hot, add cheese tossed with flour, a hanful at a time, stirring constantly and waiting until each addition melts; then stir in pecorino.
  • Drain the mushrooms, squeeze out as much liquid as possible, chop into fine pieces, stir into cheeze mixture along with 2 T. marsala, season with LOTS of fresh ground black pepper.
  • Serve fondue with asorted breads and sausages for dipping.

ROLFS ORIGINAL SWISS CHEESE FONDUE



Rolfs Original Swiss Cheese Fondue image

Provided by Danny Boome

Categories     main-dish

Time 20m

Yield 8 servings

Number Of Ingredients 8

1/2 pound Emmentaller cheese, grated
1/2 pound Le Gruyere cheese, grated
1 clove garlic
2 cups dry white wine
1 teaspoon cornstarch
1 teaspoon water
Freshly ground black pepper
1 loaf Italian or French bread, cut into 1-inch cubes with crust on one side

Steps:

  • In a bowl, combine the cheeses and put aside.
  • Rub the inside of a large saucepan or casserole dish, with garlic and place the saucepan on low-medium heat. Add the wine, heat until warm, but not boiling!
  • Add the cheese by handfuls, stirring constantly with a wooden spoon until melted and cheese-wine mixture has the consistency of a creamy sauce.
  • Mix the cornstarch and water in a small bowl and then stir into the cheese. As the mixture thickens, let the mixture come to the boil once, before you remove pot and place it on a lighted burner on table. Adjust flame of the burner so the fondue continues bubbling lightly.
  • Place baskets of bread cubes onto the table. Take a handful of the bread cubes, sprinkle with black and spear fondue fork through bread cubes. Dunk and stir well to bottom of pot.
  • Serve with white wine or Kirsch to prevent getting that heavy cheese feeling!
  • Other serving suggestions: cherry tomatoes, grapes, sliced ham and kielbasa.

SIMPLE SWISS CHEESE FONDUE



Simple Swiss Cheese Fondue image

While growing up, a friend's mother would make this fondue when I spent the night. Every time I make it, it brings back fond childhood memories. I love the rich flavor. Happy dipping! -Tracy Lawson, Farr West, Utah

Provided by Taste of Home

Categories     Appetizers

Time 20m

Yield 2/3 cup.

Number Of Ingredients 7

1 cup shredded Swiss cheese
1 tablespoon all-purpose flour
1/8 teaspoon ground mustard
Dash ground nutmeg
1/4 cup half-and-half cream
1/4 cup beer or nonalcoholic beer
French bread cubes

Steps:

  • In a small bowl, combine the cheese, flour, mustard and nutmeg. In a small saucepan, heat cream and beer over medium heat until bubbles form around sides of pan. Stir in cheese mixture. Bring just to a gentle boil; cook and stir until combined and smooth, 1-2 minutes. , Transfer to a small fondue pot and keep warm. Serve with bread cubes.

Nutrition Facts : Calories 280 calories, Fat 20g fat (12g saturated fat), Cholesterol 65mg cholesterol, Sodium 117mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 0 fiber), Protein 16g protein.

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

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

PILSEN-PORT SWISS FONDUE



Pilsen-port Swiss Fondue image

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

¼ cup port wine
¼ cup pilsner or dark beer
1 pinch ground nutmeg
1 ½ cups shredded Swiss cheese
1 (1 pound) loaf sourdough bread, cubed

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 CHEESE AND PORCINI FONDUE



Swiss Cheese and Porcini Fondue image

Make and share this Swiss Cheese and Porcini Fondue recipe from Food.com.

Provided by Mimi Bobeck

Categories     Sauces

Time 20m

Yield 6 serving(s)

Number Of Ingredients 10

1 ounce dried porcini mushrooms (Porcini are available at Italian markets and specialty foods stores.)
1 1/2 cups hot water
1/2 lb emmenthaler cheese, grated
1/2 lb swiss gruyere cheese, grated
1 tablespoon cornstarch
1 cup dry white wine
1 garlic clove, halved
2 teaspoons minced fresh thyme
fresh thyme leave
day-old French bread, cut into 1 inch cubes

Steps:

  • Soak porcini mushrooms in 1 1/2 cups hot water until softened, about 20 minutes.
  • Drain, reserving soaking liquid.
  • Squeeze mushrooms dry.
  • Chop.
  • Mix Emmenthal and Gruyère cheese and cornstarch in large bowl.
  • Combine 1 cup reserved mushroom soaking liquid, white wine and garlic in fondue pot or heavy medium saucepan.
  • Simmer 2 minutes.
  • Discard garlic.
  • Adjust heat so that liquid barely simmers.
  • Add cheese 1 handful at a time and stir until each addition melts before adding next.
  • After all cheese is added, mix until smooth.
  • Mix in mushrooms and 2 teaspoons minced fresh thyme.
  • Season with generous amount of pepper.
  • (Can be prepared 1 day ahead. Cool. Press plastic onto surface of fondue and refrigerate. Cover and refrigerate remaining mushroom soaking liquid. Before continuing, rewarm fondue over low heat, stirring frequently and adding reserved mushroom soaking liquid). If not using fondue pot, transfer mixture to flameproof 2-quart casserole.
  • Sprinkle with fresh thyme leaves.
  • Set over alcohol burner or gas table burner and serve, allowing diners to skewer bread with fork and dip into cheese fondue.

Nutrition Facts : Calories 208.6, Fat 12.3, SaturatedFat 7.2, Cholesterol 41.6, Sodium 131.8, Carbohydrate 6.2, Fiber 0.6, Sugar 0.6, Protein 11.8

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