Three Cheese Egg Fondue Recipes

THREE CHEESE FONDUE

Steps:

• Place the Cheddar, Gruyere and Swiss cheeses into a large zip-top bag along with the flour. Shake well to coat.
• Bring the Sauvignon Blanc to a boil in a large saucepan, then reduce to a simmer. Whisk in the cheese 1/2 cup at a time, making sure the cheese melts before each addition. Add the butter and malt vinegar, then reduce the heat to the lowest possible setting to keep warm.
• Using a chef knife, microplane zester or handheld press, crush the garlic into a paste, reserving the juices. Rub all over the inside of a fondue pot to coat well. If there is any excess garlic paste, toss it into the saucepan and whisk it in.
• Pour the fondue into the prepared pot and serve immediately with sliced apples and pears, roasted potatoes, chunks of fresh bread or whatever else you feel like dunking in a big vat of melted cheese.

THREE-CHEESE FONDUE

Steps:

• In a large bowl, combine cheeses and 1 tablespoon cornstarch. In a small bowl, combine remaining cornstarch and brandy; set aside. In a large saucepan, heat wine over medium heat until bubbles form around sides of pan., Reduce heat to medium-low; add a handful of cheese mixture. Stir constantly, using a figure-8 motion, until cheese is almost completely melted. Continue adding cheese, one handful at a time, allowing cheese to almost completely melt between additions., Stir brandy mixture; gradually stir into cheese mixture. Add spices; cook and stir until mixture is thickened and smooth. , Transfer to a fondue pot and keep warm. Serve with bread cubes, potatoes and/or pickles.

THREE CHEESE FONDUE

Steps:

• In medium bowl, toss cheeses and flour to mix. Place wine in 2-quart saucepan; cook over medium heat until very hot. DO NOT BOIL. Add cheese mixture 1/2 cup at a time, stirring until melted. Cook until very warm. Stir in garlic powder. Pour into fondue pot. Keep warm over medium-low heat.
• To serve, skewer bread cubes with fondue forks to dip into warm cheese.

CLASSIC SWISS THREE-CHEESE FONDUE

Steps:

• What to dip: crusty mixed grain bread, French or Italian bread, cut into bite-sized cubes (leave a piece of crust on each cube); Cooked chicken breast, skin and bone removed, cut into bite-sized cubes; cooked garlic sausage or knockwurst, cut into bite-sized wedges; boiled new potatoes; asparagus spears, broccoli florets or cauliflower florets prepared for dipping.
• Rub the inside of a medium, heavy-bottomed saucepan with the garlic; discard the garlic. Add the wine and lemon juice and bring to a bare simmer over medium heat.
• In a medium bowl, toss the Gruyere, Emmentaler, and Appenzeller cheeses with the cornstarch. A handful at a time, stir the cheese mixture into the wine, stirring the first batch until it is almost completely melted before adding another. The fondue can bubble gently, but do not boil. Stir in the kirsch and season with the nutmeg and pepper.
• Transfer to a cheese fondue pot and keep warm over a fondue burner. Serve immediately with dipping ingredients

THREE CHEESE EGG FONDUE

Steps:

• Warm eggs over very low heat.
• When eggs are beginning to set, add butter in small pieces.
• When butter is melted, add cheeses and wine.
• Add salt and pepper.
• Stir until thickened and creamy.
• Serve with bread cubes for dipping.

THREE CHEESE FONDUE

Steps:

• In medium bowl, toss cheeses and flour to mix. Place wine in 2-quart saucepan; cook over medium heat about 1 minute or until very hot. DO NOT BOIL. Add cheese mixture 1/2 cup at a time, stirring each until melted. Cook until very warm. Stir in garlic powder. Pour into fondue pot. Keep warm over medium-low heat.
• To serve, skewer bread cubes with fondue forks to dip into warm cheese.

CLASSIC CHEESE FONDUE

Steps:

• Pour the wine and lemon juice into a heavy-based pan over a medium-low heat and warm until steaming. Add all of the cheese, a handful at a time, whisking between each addition until all the cheese has been added. Continue to stir for 4-5 mins until everything is fully melted, smooth and creamy. Mix the cornflour with the kirsch in a small bowl, then stir this into the cheese mixture. Continue to cook over a low heat for a minute more.
• Rub the garlic on the inside of the fondue pot, if you like, then carefully pour the cheese mixture into the pot and immediately place it over the flame. (If you don't have a fondue set, add the garlic along with the wine in step one, then remove and discard it before you add the kirsch mixture.) Serve immediately with crusty bread, boiled new potatoes, vegetable crudités or cornichons for dunking, if you like. You can place the fondue back over a low heat if you need to reheat it after serving.

THREE CHEESE FONDUE

Steps:

• Grate or shred cheeses and mix with flour.
• Cut bread into 1" cubes (Each cube should have crust on side).
• Cut the garlic clove and rub the inside of the pot.
• Place pot on stove and pour wine inches.
• Heat wine over medium heat until it is hot but not boiling.
• Add lemon juice and cheese mixture, stirring constantly with wooden spoon until the mixture has the appearance of a light creamy sauce.
• Add pepper and nutmeg to taste.
• Bring the sauce to a boil, then remove pot and place on a lighted burner on top of table.

THREE CHEESE FONDUE

Steps:

• In medium bowl, toss cheeses and flour to mix. Place wine in 2-quart saucepan; cook over medium heat about 1 minute or until very hot. DO NOT BOIL. Add cheese mixture 1/2 cup at a time, stirring each until melted. Cook until very warm. Stir in garlic powder. Pour into fondue pot. Keep warm over medium-low heat.
• To serve, skewer bread cubes with fondue forks to dip into warm cheese.

THREE-CHEESE DINNER FONDUE FOR TWO

Steps:

• In medium bowl, toss cheeses and cornstarch until cheese is coated.
• Rub garlic on bottom and side of fondue pot, heavy 1-quart saucepan or skillet; discard garlic. Add wine. Heat over simmer setting or low heat just until bubbles rise to surface (do not boil).
• Gradually add cheese mixture, about 1/4 cup at a time, stirring constantly with wooden spoon over low heat, until melted. (Stir gently. Vigorous stirring may cause the Swiss cheese to become stringy.) Stir in sherry, ginger and pepper sauce.
• Keep warm over simmer setting. If prepared in saucepan or skillet, pour into a fondue pot or heatproof serving bowl and keep warm over low heat.
• Spear bread with fondue forks; dip and swirl in fondue with stirring motion. If fondue becomes too thick, stir in small amount of heated wine.