TOMATO CHEDDAR FONDUE
In addition to shrimp, I serve this cheesy fondue with French bread cubes. Every bite tastes like a little gourmet grilled cheese sandwich. -Roberta Rotelle, Honey Brook, Pennsylvania
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 3-1/2 cups.
Number Of Ingredients 9
Steps:
- Rub garlic clove over the bottom and sides of a fondue pot; discard garlic and set pot aside. , In a large saucepan, combine the tomatoes, wine, butter, basil and cayenne; bring to a simmer over medium-low heat. Reduce heat to low. Toss cheese with flour; gradually add to tomato mixture, stirring after each addition until cheese is melted., Transfer to prepared fondue pot and keep warm. Serve with bread cubes and shrimp.
Nutrition Facts : Calories 118 calories, Fat 10g fat (7g saturated fat), Cholesterol 30mg cholesterol, Sodium 135mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 4g protein.
SWISS-FONDUE MAC AND CHEESE
Three different Alpine cheeses -- Raclette, Gruyere, and Emmentaler -- give this mac its Swiss flair.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 30m
Number Of Ingredients 11
Steps:
- Boil pasta in a medium pot of boiling salted water until al dente, about 2 minutes less than per package instructions. Drain, reserving 1 cup pasta water.
- Return empty pot to medium heat and add butter. When butter melts and foams, add flour and whisk until darkened slightly, 1 to 2 minutes. Add mustard powder and whisk to combine. Slowly whisk in milk and vermouth. Bring to a boil, then reduce heat to medium and cook, stirring often, until thick enough to coat the back of a spoon, 3 to 4 minutes.
- Reduce heat to low and add cheese in 3 batches, starting with Raclette. Follow with Gruyere and Emmentaler. Whisk to fully combine after adding each cheese. Season with salt and pepper. Add pasta, stir to coat, and serve, sprinkled with parsley and more pepper.
TOMATO AND CHEESE SWISS FONDUE
Make and share this Tomato and Cheese Swiss Fondue recipe from Food.com.
Provided by littleturtle
Categories One Dish Meal
Time 40m
Yield 6-7 serving(s)
Number Of Ingredients 14
Steps:
- In a saucepan (if using a fondue pot) or the top of double boiler, heat 1 3/4 cups tomato juice with garlic until very hot.
- Place over boiling water (either in the bottom of the double boiler or in your fondue pot).
- Add cheese, a small amount at a time stirring constantly until cheese is melted.
- Combine cornstarch, Worcestershire sauce, and seasonings with 1/4 cup tomato juice; stir into cheese mixture.
- Continue stirring until smooth; if the fondue becomes too thick, add more tomato juice.
- For Vegetarian omit ham or any meat tortellini for serving.
Nutrition Facts : Calories 595.6, Fat 25.4, SaturatedFat 15.3, Cholesterol 87.5, Sodium 1040, Carbohydrate 60.5, Fiber 3.4, Sugar 5, Protein 31.3
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
ROLFS ORIGINAL SWISS CHEESE FONDUE
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.
TOMATO AND MOZZARELLA FONDUE
Provided by Michael Chiarello : Food Network
Categories appetizer
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Blanch fresh basil leaves in boiling water for just a second and then remove right into a large bowl of ice water. Drain the basil, carefully squeezing out the excess water, but keeping the leaves whole. Wrap 1 basil leaf around each bocconcini. Skewer the wrapped bocconcini onto the end of a wooden skewer. Dip in the tomato sauce and enjoy!;
- Open the can of tomatoes, pour off the juice, and discard. With your hands, squeeze the whole tomatoes to a pulp, adding pulp to a bowl as you squeeze. Set aside.
- Heat olive oil in a heavy saucepan over high heat. Add garlic and cook until golden and fragrant; be careful not to burn the garlic. Add tomato pulp, stir to combine, and reduce the heat to a simmer. Simmer for about 5 minutes. Season, to taste, with salt and pepper. Serve as a dipping sauce for the bocconcini.
SWISS CHEESE FONDUE
As cold winter blows outside, our Test Kitchen home economists suggest warming up with this rich and creamy fondue. Don't be surprised when the pot is scraped clean!
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield about 4 cups.
Number Of Ingredients 6
Steps:
- Rub garlic clove over the bottom and sides of a fondue pot; discard garlic and set fondue pot aside. In a large saucepan over medium-low heat, bring 1-3/4 cups wine and nutmeg to a simmer. Gradually add cheese, stirring after each addition until cheese is melted (cheese will separate from wine). , Combine cornstarch and remaining wine until smooth; gradually stir into cheese mixture. Cook and stir until thickened and mixture is blended and smooth. Transfer to prepared fondue pot and keep warm. Serve with bread cubes and vegetables.
Nutrition Facts : Calories 214 calories, Fat 15g fat (9g saturated fat), Cholesterol 44mg cholesterol, Sodium 90mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 13g protein.
TOMATO, BASIL, AND GOUDA CHEESE FONDUE
This is a great savory fondue.
Provided by Karen Monson
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes
Time 15m
Yield 6
Number Of Ingredients 4
Steps:
- Place Gouda cheese in a microwave-safe bowl; heat on high for 1 minute. Stir cheese and continue cooking in 30-second intervals until cheese is melted, 1 to 2 minutes.
- Stir tomato and basil into melted cheese. Serve fondue with baguette slices.
Nutrition Facts : Calories 300.2 calories, Carbohydrate 33.2 g, Cholesterol 43.1 mg, Fat 11.4 g, Fiber 1.5 g, Protein 16.2 g, SaturatedFat 6.9 g, Sodium 678.4 mg, Sugar 2.6 g
SWISS FONDUE WITH 4 CHEESES - AN AUTHENTIC RECIPE
My family lives on the border of Switzerland in France, and this recipe has been with them forever. I believe it to be a true Swiss Fondue recipe, and wanted to post it for those desiring an authentic taste. In searching the other recipes on Zaar, I was absolutely horrified by some of the ingredients... mustard, worcesterchire sauce, blue cheese!! I hope you enjoy this treasured recipe and the good times that it brings. Please note, that you may not be able to find Appenzeller cheese. You may substitute it by adding larger quantities of Gruyere and/or Emmentaler. Jarlsberg is a bit more mild and won't have the same punch that the others do. ***The formula is: 1/2 lb cheese per person, 1/4 cup of wine per person, 1 clove of garlic per person. Adjust accordingly for larger or smaller dinner parties. This recipe will serve 4. The cheese measurements are flexible and can go up or down by a few ounces or so... you don't need to be exact, but just follow the formula to be: Larger portion of Gruyere and Emmentaler, Smaller portion of Jarlsberg, and Smallest portion of Appenzeller. When purchasing the cheeses, remember that the rind will be cut off and will reduce the amounts of usable cheese by several ounces, so plan to buy a bit larger block of each.
Provided by Dans La Lune
Categories One Dish Meal
Time 1h25m
Yield 2 lbs cheese, 4 serving(s)
Number Of Ingredients 10
Steps:
- Cut off all rinds from each cheese.
- Cut all of the cheeses into cubes.
- Place cubes in a medium pot (preferably ceramic like Le Creuset) and put on the stovetop just below medium heat.
- Pour the white wine over the cheese in the pot.
- Crush the 4 cloves of garlic into the pot.
- Stir the pot, turning up the heat SLIGHTLY if necessary to melt. Remember that the cheese takes a while to melt, and if you turn up the heat too high in a fit of impatience then you will scorch the bottom of the cheese and have black chunks floating around in it -- so be patient and keep stirring and folding so it does not burn the bottom!
- Fold the cheese as it progressively melts so that the cubes on top can contact the heated bottom.
- Once the cheese has fully melted, assess the consistency to determine whether to raise the heat. If the cheese has fully melted, but is VERY thick and hard to stir, turn up the heat a bit (constantly stirring and folding) to melt it further. It should be creamy but not stiff.
- Meanwhile, in a small bowl, mix the Kirschwasser and the cornstarch together until smooth.
- When the cheese has reached the fully melted ideal, and it is easy to stir, add the Kirschwasser and cornstarch mixture and mix it in well. The cornstarch thickens the cheese and helps it all to coagulate so you don't have the cheese oils sitting in pools on top of the cheese.
- Stir in the nutmeg.
- The fondue should be well blended, creamy, and thick but not stiff. Test by dipping a cube of bread -- If the cheese does not stick or soak into the bread then you may need to turn the heat up, being careful not to burn the bottom.
- On the otherhand, if it is too thin, be careful not to add too much cornstarch or else you will get stuck with a stiff fondue that is hard to dip into. Try lowering the heat or adding slightly more cornstarch (mixed with Kirschwasser or water first).
- When the ideal consistency is reached, place the pot over the flame on the tabletop and serve.
- Bon appetit!
Nutrition Facts : Calories 647.7, Fat 38.8, SaturatedFat 23.2, Cholesterol 128.2, Sodium 514, Carbohydrate 24.3, Fiber 0.9, Sugar 2.4, Protein 39.8
CHEDDAR TOMATO FONDUE
Categories Condiment/Spread Cheese Tomato Appetizer Cocktail Party Vegetarian Quick & Easy Oscars Cheddar Winter Anniversary Party Gourmet Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 to 6 servings
Number Of Ingredients 7
Steps:
- Cook tomatoes and garlic in butter in a 4-quart heavy saucepan over moderately low heat, stirring occasionally, until most of liquid is evaporated, about 5 minutes. Stir together wine and cornstarch in a small bowl, then stir into tomatoes and simmer gently, stirring, 1 minute. Discard garlic. Add Cheddar by handfuls, stirring until completely melted. Serve in a fondue pot set over a flame.
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