Two Cheese Fondue Recipes

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CHEESE FONDUE



Cheese Fondue image

Throw a party with Tyler Florence's Cheese Fondue recipe from Food Network, a creamy mixture of Swiss and Gruy�re; serve it with chunks of bread and apples.

Provided by Tyler Florence

Categories     appetizer

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 10

1/2 pound imported Swiss cheese, shredded
1/2 pound Gruyere cheese, shredded
2 tablespoons cornstarch
1 garlic clove, peeled
1 cup dry white wine
1 tablespoon lemon juice
1 tablespoon cherry brandy, such as kirsch
1/2 teaspoon dry mustard
Pinch nutmeg
Assorted dippers

Steps:

  • In a small bowl, coat the cheeses with cornstarch and set aside. Rub the inside of the ceramic fondue pot with the garlic, then discard.
  • Over medium heat, add the wine and lemon juice and bring to a gentle simmer. Gradually stir the cheese into the simmering liquid. Melting the cheese gradually encourages a smooth fondue. Once smooth, stir in cherry brandy, mustard and nutmeg.
  • Arrange an assortment of bite-sized dipping foods on a lazy Susan around fondue pot. Serve with chunks of French and pumpernickel breads. Some other suggestions are Granny Smith apples and blanched vegetables such as broccoli, cauliflower, carrots and asparagus. Spear with fondue forks or wooden skewers, dip, swirl and enjoy!

CHEESE FONDUE



Cheese Fondue image

I've been making this fondue since the early 70's. Always so good!

Provided by Sheila

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Cheese Dips and Spreads Recipes

Yield 5

Number Of Ingredients 7

1 cup dry white wine
½ pound shredded Swiss cheese
½ pound shredded Gruyere cheese
2 tablespoons all-purpose flour
¼ teaspoon salt
¼ teaspoon ground nutmeg
1 (1 pound) loaf French bread, cut into 1 inch cubes

Steps:

  • Simmer wine in fondue pot. Add Swiss cheese, Gruyere cheese, 1/4 pound at a time. Stir after each addition of cheese until melted. Stir in flour. When all the cheese has melted, stir in salt and nutmeg. Serve with cut-up French bread.

Nutrition Facts : Calories 669.8 calories, Carbohydrate 56.9 g, Cholesterol 91.2 mg, Fat 28.9 g, Fiber 2.3 g, Protein 36.5 g, SaturatedFat 17 g, Sodium 939.8 mg, Sugar 3.6 g

DOUBLE-CHEESE FONDUE



Double-Cheese Fondue image

Dip it once, but enjoy the flavor of double cheese. The flavorful fondue is perfect for dipping bread and vegetables.

Provided by Betty Crocker Kitchens

Categories     Appetizer

Time 20m

Yield 8

Number Of Ingredients 8

2 cans (11 oz each) condensed Cheddar cheese soup
1/4 cup dry white wine or apple juice
2 cups shredded Swiss or Cheddar cheese (8 oz)
1/4 teaspoon garlic powder
1/8 teaspoon red pepper sauce
4 medium green onions, finely chopped (1/4 cup)
Bite-size pieces French bread, if desired
Bell pepper pieces, broccoli florets, cauliflower florets, cherry tomatoes, celery pieces and pimiento-stuffed olives, if desired

Steps:

  • In 2-quart saucepan or chafing dish, heat soup, wine and cheese over medium heat, stirring occasionally, until cheese is melted. Stir in garlic powder, a few drops pepper sauce and the onions. Pour into fondue pot or chafing dish to keep warm.
  • Spear bread pieces and vegetables with fondue forks; dip into fondue. (If fondue becomes too thick, stir in a small amount of dry white wine or apple juice.)

Nutrition Facts : Calories 200, Carbohydrate 8 g, Cholesterol 40 mg, Fat 1, Fiber 0 g, Protein 11 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 780 mg

AUTHENTIC ORIGINAL TRADITIONAL SWISS FONDUE (OLD WORLD RECIPE)



Authentic Original Traditional Swiss Fondue (Old World Recipe) image

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

1 1/2 cups shredded gruyere (6 ounces, 180 g)
1 1/2 cups shredded emmenthaler cheese (6 ounces, 180 g)
1/2 cup shredded Appenzeller cheese (2 ounces, 60 g)
2 -3 tablespoons all-purpose flour
1 garlic clove, halved
1 cup dry white wine
1 teaspoon fresh lemon juice
1 dash kirsch, a swiss liquor (optional)
fresh ground pepper, to taste
1 pinch nutmeg
crusty bread, cut into large cubes

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.

TWO CHEESE FONDUE



Two Cheese Fondue image

My husband and I have jumped on the fondue band wagon during the past year. This recipe is a blend of a number of recipes that I have experimented with.

Provided by Aimee67

Categories     Cheese

Time 20m

Yield 2 serving(s)

Number Of Ingredients 9

2 garlic cloves
1 cup white wine
1/2 lb swiss cheese, coarsely grated
1/2 lb gruyere, coarsely grated
2 tablespoons sherry wine
1 tablespoon cornstarch
nutmeg
ground pepper
French bread, cubed

Steps:

  • Slice garlic in half and rub the inside of saucepan.
  • Put garlic in pan and add white wine.
  • Bring to a simmer over medium heat.
  • Meanwhile mix together sherry and cornstarch.
  • Slowly add cheese, stirring constantly with whisk.
  • Add cornstarch mixture, stirring fondue until thickened.
  • Pour into fondue pot.
  • Add nutmeg and ground pepper to taste.
  • Serve with assorted vegetables, meat, and bread.

CLASSIC CHEESE FONDUE



Classic cheese fondue image

Get together with friends around the ultimate sharing dish - a classic cheese fondue. Enjoy with crusty bread, boiled potatoes, crudités and pickles

Provided by Anna Glover

Categories     Dinner

Time 35m

Number Of Ingredients 8

200ml dry white wine
1 tbsp lemon juice
200g comte or gruyère, grated
200g emmental, grated
2 tsp cornflour
1 tbsp kirsch or schnapps
1 garlic clove, halved (optional)
crusty bread, boiled new potatoes, vegetable crudités and cornichons, to serve

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.

Nutrition Facts : Calories 456 calories, Fat 32 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 0.3 grams sugar, Protein 28 grams protein, Sodium 1.08 milligram of sodium

FONDUE FOR TWO



Fondue for Two image

For a romantic Valentine's Day dinner or a cozy date night in, serve a pot of this rich, gooey mix of Gruyere and fontina. It's the perfect partner for all kinds of dippers: roasted potatoes, bread cubes and sticks, fennel, apple, salami, you name it.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Time 40m

Number Of Ingredients 11

8 ounces fingerling potatoes, scrubbed and halved lengthwise
1 tablespoon extra-virgin olive oil
2 thick slices rustic sourdough, cut into 1-inch cubes
1/2 cup dry white wine, such as Sauvignon Blanc
1 tablespoon kirsch (optional)
4 ounces Gruyere, grated
4 ounces fontina, grated
1/8 teaspoon freshly grated nutmeg
1 teaspoon fresh lemon juice
1 teaspoon cornstarch
Sliced fennel, apple, and dry salami and breadsticks, for serving

Steps:

  • Preheat oven to 375 degrees. On a rimmed baking sheet, toss potatoes with oil; roast 10 to 12 minutes. Flip; push to one side and add bread cubes. Continue to roast until potatoes are golden and tender and bread is crisp, 8 to 10 minutes more.
  • Reserve 1 tablespoon wine. In a small cast-iron pot, heat remaining wine with kirsch over low. Slowly add both cheeses, stirring in one direction until melted. Add nutmeg. In a small bowl, stir together lemon juice, cornstarch, and reserved wine. Slowly stir into pot; continue to cook over low heat, stirring, until mixture thickens and comes together, 4 to 5 minutes. Transfer to a fondue pot; keep warm. Serve with fennel, apple, salami, bread cubes and sticks, and potatoes.

FONDUE FOR TWO



Fondue for Two image

Provided by Justin Chapple

Categories     main-dish

Time 20m

Yield 2 servings

Number Of Ingredients 11

1 large garlic clove, peeled and cut in half
1/2 cup dry white wine
1 teaspoon fresh lemon juice
1 teaspoon Dijon mustard
1/2 cup shredded gruyere cheese
1/2 cup shredded emmentaler cheese or other Swiss cheese
1/2 cup shredded smoked gouda cheese
1 1/2 tablespoons cornstarch
Kosher salt
Smoked or hot paprika, for garnish
Cubed bread, sliced apples, cubed salami and raw vegetables (carrots, cucumber, cauliflower florets, broccolini spears), for dipping

Steps:

  • Rub the inside of a small enameled cast-iron saucepan or stovetop fondue pot with the cut sides of the garlic clove; discard the garlic. Add the wine, lemon juice and mustard to the saucepan and bring just to simmer over medium heat.
  • In a medium bowl, mix the gruyere, emmentaler and gouda with the cornstarch. Gradually stir the cheese mixture into the saucepan in handfuls, stirring until the fondue is creamy and smooth, about 5 minutes; do not overcook. Season the fondue with salt, then sprinkle generously with paprika; serve right away with bread, sliced apples, salami and raw vegetables for dipping.

THREE-CHEESE DINNER FONDUE FOR TWO



Three-Cheese Dinner Fondue for Two image

Looking for a party dip? Then check out this fondue made using three types of cheese. Ready in just 25 minutes!

Provided by Betty Crocker Kitchens

Categories     Appetizer

Time 25m

Yield 2

Number Of Ingredients 10

1/2 cup shredded Swiss cheese (2 oz)
1/2 cup shredded Colby cheese (2 oz)
1/2 cup shredded Monterey Jack cheese (2 oz)
2 teaspoons cornstarch
1 clove garlic, cut in half
1/2 cup dry white wine or nonalcoholic white wine
2 tablespoons dry sherry, kirsch or nonalcoholic white wine
1/4 teaspoon ground ginger
Several dashes of red pepper sauce
1/2 loaf (1-lb size) French bread, cut into 1-inch pieces, or vegetable dippers

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.

Nutrition Facts : Calories 650, Carbohydrate 63 g, Cholesterol 80 mg, Fat 1, Fiber 3 g, Protein 32 g, SaturatedFat 17 g, ServingSize 1 Serving, Sodium 1070 mg, Sugar 3 g, TransFat 1 1/2 g

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