EASY CHEESE FONDUE RECIPE WITH WHITE WINE
Easy cheese fondue recipe with white wine is a perfect gourmet appetizer that you can make at home! Cheeses like emmental, gruyere and cheddar work best for a silky, creamy, indulgent swiss fondue. Amazing for New Years Eve, Valentines Day or a date night!
Provided by Richa
Categories Side Dishes
Time 15m
Number Of Ingredients 8
Steps:
- Shred or grate all the cheese finely and toss well with cornstarch.
- Add wine and garlic to a heavy bottomed pan and bring to bubbling simmer and start adding cheese by the handful. Keep whisking as you go to incorporate the cheese till the mixture is smooth and the cheese has melted. The mixture should be smooth but have a slight elasticity to it. Add the lime juice and gently stir it in. Season with salt and pepper if you like but I didn't need to add any extra salt.
- Transfer to a fondue pot and serve with dippers such as bread bites, lightly blanched broccoli, potatoes, steak bites, breadsticks etc. and chilled white wine.
Nutrition Facts : Calories 304 kcal, Sugar 1 g, Sodium 327 mg, Fat 19 g, SaturatedFat 12 g, Carbohydrate 6 g, Protein 18 g, Cholesterol 66 mg, ServingSize 1 serving
EASY HOMEMADE CHEESE AND WINE FONDUE RECIPE
Steps:
- Gather the ingredients.
- Heat the white wine in a saucepan over medium heat.
- Slowly add remaining ingredients, stirring to melt the cheese.
- When cheese is melted and all ingredients are combined, transfer to a fondue pot if you have one. If you don't have a fondue pot, a crockpot set on low can keep your fondue warm, or, use a cast iron skillet which will stay hot, and warn your guests not to touch the hot pan.
- Serve and enjoy!
Nutrition Facts : Calories 250 kcal, Carbohydrate 15 g, Cholesterol 36 mg, Fiber 1 g, Protein 12 g, SaturatedFat 7 g, Sodium 417 mg, Fat 12 g, ServingSize 6-8 servings, UnsaturatedFat 5 g
CHEESE FONDUE WITH BEER AND BOURBON
Ah, Babybel cheese, the fancy French chef's secret weapon for fondue-it keeps the molten mixture from separating, and its unassuming flavor lets the Gruyère shine.
Provided by Ludo Lefebvre
Categories Bon Appétit Dip Appetizer Cheese Swiss Cheese Vegetarian Bourbon Garlic Beer White Wine Wine
Yield Serves 4
Number Of Ingredients 12
Steps:
- Rub inside of a large saucepan with cut sides of garlic. Finely grate garlic into saucepan; add beer and 1 1/2 cups wine and bring to a boil over medium heat. Whisk cornstarch and remaining 1/2 cup wine in a small bowl until no lumps remain, then whisk into liquid in saucepan. Bring to a boil, whisking constantly, then reduce heat so mixture is at a very low simmer and very gradually add Gruyère and Babybel, whisking until smooth (fully incorporate each batch of cheese before adding more).
- Whisk bourbon and baking soda in a small bowl to combine, then whisk into fondue, followed by lemon juice; season with salt. Transfer to a fondue pot and serve with bread, ham, salumi, pickles, and crudités for dipping.
CHEESE FONDUE
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
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
CHEESE FONDUE
Fondue is a classic, communal, Alpine dish, and one that's easy to put together. Grate the Gruyère, Appenzeller and Vacherin Fribourgeois in advance (either the day before, or in the morning), and wrap it up tightly so it doesn't dry out in the fridge. When you're about ready to eat, everything is ready to go: Melt the cheeses into a simmering slurry of white wine and cornstarch, stirring until the mixture is smooth, and season with ground pepper and a splash of kirsch. Cut bread, small boiled potatoes and cornichons make for a nice accompaniment, as do any other blanched vegetables that can hold up to a dip in hot cheese.
Provided by Tejal Rao
Categories dinner, dips and spreads, main course
Time 45m
Number Of Ingredients 12
Steps:
- Cut the baguette into bite-size pieces, and put in a serving bowl. Scrub the potatoes, and transfer to a pot of water over medium heat; boil until tender, about 20 minutes. Drain, and set aside to cool in a serving bowl.
- When you're about 15 minutes from sitting down at the table, rub the inside of a fondue pot with the cut end of the garlic, then discard the garlic. Whisk together the wine and cornstarch, then pour through a fine-mesh strainer into the fondue pot. Put the pot over medium heat and continue to whisk until the liquid comes to a simmer, then turn down the heat a little and ditch the whisk for a wooden spoon. Add the Gruyère and Appenzeller, gently stirring to help it heat and melt evenly. When it's almost smooth, turn the heat down to low, and add the Vacherin Fribourgeois. It might look alternately lumpy and oily, but keep stirring, and it will get smooth again.
- At this point, you may need to adjust the texture of the fondue to make it just right for dipping. If it's too thick and resisting the wooden spoon, add a splash of white wine to thin it slightly. Season with a tablespoon of kirschwasser and a few grinds of black pepper, and stir well. Take the fondue pot to the table, where you can keep it warm over a lit Sterno, and stir it occasionally to keep the bottom from browning. (If it gets too hot and you have an adjustable lid for the flame, turn it down or off. If it cools too much and solidifies, carry it back to the kitchen and stir it over higher heat.) Serve with bread, potatoes and cornichons on the side.
- When you get down to the bottom of the pot, if you've still got an appetite, crack an egg directly into the fondue pot, and let it cook over the last bits of browning cheese. When the white is about set but the yolk is still runny, turn off the heat below the pot, and dip in any remaining bread.
WINE FONDUE
A lovely wine fondue for cooking chicken, rabbit or veal. Dip bite-size pieces of raw meat into the boiling fondue until cooked.
Provided by MARCPTOR
Categories Appetizers and Snacks Dips and Spreads Recipes
Time 1h10m
Yield 4
Number Of Ingredients 9
Steps:
- Pour wine into a saucepan, and season with cinnamon stick, coriander, pepper, cloves, sugar, salt, celery salt, and garlic salt. Let sit for 1 hour, then bring to a boil. Filter through a fine sieve or colander lined with cheesecloth, and transfer to the fondue pan. Bring to a boil before using.
Nutrition Facts : Calories 170.1 calories, Carbohydrate 8.9 g, Fat 0.2 g, Fiber 1.4 g, Protein 0.6 g, Sodium 1078.7 mg, Sugar 2.9 g
WINE & CHEESE PARTY FONDUE
The perfect fondue for your wine and cheese party? A wine and cheese fondue, made with white wine, creamy mozzarella and a hint of ground fennel.
Provided by My Food and Family
Categories Cheese Appetizers
Time 20m
Yield 16 servings, 2 Tbsp. each
Number Of Ingredients 4
Steps:
- Bring wine to boil in large saucepan. Meanwhile, combine remaining ingredients.
- Add cheese mixture gradually to wine, cooking and stirring after each addition until cheese is completely melted and mixture is well blended.
- Bring just to boil, stirring constantly. Remove from heat; pour into fondue pot to serve.
Nutrition Facts : Calories 100, Fat 6 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 180 mg, Carbohydrate 3 g, Fiber 1 g, Sugar 0 g, Protein 7 g
WHITE WINE FONDUE
Steps:
- Toss cheese and flour together. Rub a fondue pot or saucepan with the cut garlic. Add broth and wine. Heat over medium heat until hot but not bubbling. Add lemon juice. Add cheese mixture and stir until cheese melts. Season with nutmeg. Keep warm. Serve with bread cubes for dipping.
- *Use only natural, aged Swiss cheese, such as Emmentaler, natural Gruyere, or Raclette.
THREE-CHEESE DINNER FONDUE FOR TWO
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
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
CHEESE LOVER'S FONDUE
French bread cubes and apples are the perfect cheese fondue dippers for this classic fondue, made with white wine and Swiss and Gruyere cheeses. It's a crowd-pleaser. -Linda Vogel, Elgin, Illinois
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 2 cups.
Number Of Ingredients 11
Steps:
- In a small bowl, combine 2 teaspoons cornstarch with 1 tablespoon wine; set aside. Combine cheeses and remaining cornstarch; set aside. , Rub sides of a large saucepan with cut sides of garlic; discard garlic. Add remaining wine to the pan and heat over medium heat until bubbles form around sides of pan. Stir in lemon juice. , Reduce heat to medium-low; add a handful of cheese mixture. Stir constantly, using a figure-eight motion, until almost completely melted. Continue adding cheese, one handful at a time, allowing cheese to almost completely melt between additions. Stir in the garlic powder, oregano, Worcestershire sauce and pepper sauce. Stir cornstarch mixture; gradually add to the pan. Cook and stir until mixture is thickened and smooth. Keep warm. Serve with miniature smoked sausages, dill pickles and pretzels.
Nutrition Facts : Calories 196 calories, Fat 12g fat (8g saturated fat), Cholesterol 42mg cholesterol, Sodium 127mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 12g protein.
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