FOUR CHEESE FONDUE WITH ASSORTED DIPPERS
Provided by Valerie Bertinelli
Categories main-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Add the cheeses and cornstarch to a medium-size bowl. Using clean hands, toss the cheese with cornstarch to combine.
- Add the wine, lemon juice, mustard, garlic powder and a pinch of nutmeg to a fondue pot or a heavy bottom ceramic saucepan. Whisk to combine and bring to a simmer over medium-low heat. Gradually add the cheeses in cup-size increments, being sure to let the cheese completely melt before adding more. Avoid over-stirring, as it could make the fondue stringy. Add salt to taste.
- Keep warm in a fondue pot and serve immediately. Use fondue forks or wooden skewers to dip dippers into fondue.
THE ULTIMATE CHEESE FONDUE DIP STATION
Provided by Nancy Fuller
Categories appetizer
Time 30m
Yield 10 to 12 servings
Number Of Ingredients 9
Steps:
- In a medium bowl, toss to combine the Emmenthal, Gruyere, cornstarch, salt, garlic powder and white pepper; set aside.
- Bring the wine to a simmer in a medium saucepan over medium-high heat. Add a large handful of the cheese mixture and whisk until smooth. Repeat until all the cheese has been added and is completely melted and smooth. Whisk in the applejack to taste.
- Transfer the melted cheese to a fondue pot or casserole dish and serve warm (over a flame) with bread cubes, sausages, vegetables and fruit.
CHEESE FONDUE
Intimidated by fondue? Shake it off, and follow this cheese fondue recipe to add one more party skill to your already impressive repertoire. With this easy cheese fondue recipe, the possibilities are endless and oh-so-tasty! It's a new, fun way to bring the family around the table as fall approaches.
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 40m
Yield 5
Number Of Ingredients 9
Steps:
- In resealable plastic food-storage bag, place cheeses and flour. Shake until cheese is coated with flour.
- Rub garlic on bottom and side of fondue pot, heavy saucepan or skillet; discard garlic. Add wine. Heat over simmer setting on fondue pot or over low heat just until bubbles rise to surface (do not boil). Stir in lemon juice.
- Gradually add cheese mixture, about 1/2 cup at a time, stirring constantly with wire whisk over low heat, until melted. Stir in kirsch.
- 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. Fondue must be served over heat to maintain its smooth, creamy texture.
- Spear bread and fruit with fondue forks; dip and swirl in fondue with stirring motion. If fondue becomes too thick, stir in 1/4 to 1/2 cup heated wine.
Nutrition Facts : Calories 610, Carbohydrate 50 g, Cholesterol 90 mg, Fiber 3 g, Protein 35 g, SaturatedFat 17 g, ServingSize 1 Serving, Sodium 800 mg, Sugar 2 g, TransFat 1 1/2 g
EASY CHEESY FONDUE WITH FINGERLING POTATOES, FRENCH BREAD AND SELECT VEGETABLES
Provided by Rachael Ray : Food Network
Categories appetizer
Time 40m
Yield 4 servings
Number Of Ingredients 19
Steps:
- Cover potatoes with water and bring the water to a boil. Salt the water and simmer potatoes 10 to 12 minutes, until just tender. Drain potatoes and return to warm pot to dry the potatoes. Drizzle potatoes with a little oil to keep them from discoloring and to shine them up.
- Fill a second skillet or saucepan with 2 inches of water. Cover and bring the water to a boil on the stovetop. Salt the water, replace the cover and reduce heat to simmer.
- To a heavy saucepan over moderate heat, add 1 tablespoon oil and the chopped shallots. Saute shallots for 2 or 3 minutes, then add sherry and allow it to almost evaporate, a minute or two. Add half-and-half to the pan and reduce heat to low. Cut cream cheese into 1-inch slices and add it to the pot. Allow the cream cheese to slowly melt into the half-and-half, 5 minutes. Add Parmesan and shredded Gruyere or Swiss to the sauce and stir until cheese is melted and fully incorporated. Stir in lemon juice. Season sauce with, nutmeg and black pepper. Place a candle underneath a wire rack or warm a fondue pot. Transfer cheese sauce to fondue pot or place saucepan over wire rack and burning candle.
- To simmering, salted water, add broccoli and cook florets, covered, 3 minutes. Remove broccoli with a slotted spoon to a plate and add asparagus tips. Cook asparagus tips 2 minutes, then remove with tongs to a plate.
- Arrange the items for dipping on a large serving platter. Garnish the cooked potatoes with chives. Set the cubed baguette on the opposite end of the platter, to balance color. Between potatoes and bread, arrange cooked broccoli, asparagus and cherry tomatoes. Set out fondue forks or bamboo skewers for dipping. Place small dishes of cornichons, marinated mushrooms and pickled onions near dipping station for accompaniments.
CHEDDAR FONDUE
Want a different party dip for veggies? Try a warm cheesy fondue.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 20m
Yield 10
Number Of Ingredients 6
Steps:
- In heavy 3-quart saucepan, melt butter over low heat. Stir in flour. Cook 3 minutes, stirring constantly. Stir in broth; heat to boiling. Boil 2 to 3 minutes, stirring constantly, until mixture is thick and smooth.
- Reduce heat to low. Add cheese, 1 cup at a time, stirring over low heat until cheese is melted and mixture is smooth. Stir in pepper sauce. Pour cheese mixture into fondue pot; keep warm over low heat.
- Spear vegetables with fondue forks. Dip and swirl vegetables in fondue.
Nutrition Facts : Calories 330, Carbohydrate 3 g, Cholesterol 85 mg, Fat 1 1/2, Fiber 0 g, Protein 18 g, SaturatedFat 17 g, ServingSize 1 Serving Fondue without Dippers, Sodium 610 mg, Sugar 1 g, TransFat 1/2 g
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
DOUBLE-CHEESE FONDUE
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
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
CHEESE FONDUE DIP
Enjoy veggies and bread with this cheesy dip that's ready in 25 minutes - perfect for an appetizer.
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 25m
Yield 8
Number Of Ingredients 8
Steps:
- Heat soup, wine and cheese in 2-quart saucepan or chafing dish over medium heat, stirring occasionally, until cheese is melted. Stir in onions, garlic powder and pepper sauce. Pour into fondue pot or chafing dish to keep warm.
- Spear vegetables and bread pieces with fondue forks, and dip into fondue. (If fondue becomes too thick, stir in a small amount of dry white wine or apple juice.)
Nutrition Facts : Calories 220, Carbohydrate 8 g, Cholesterol 35 mg, Fiber 0 g, Protein 11 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 760 mg
More about "cheese fondue with roasted vegetable dippers recipes"
SWISS & CHEDDAR CHEESE FONDUE - BUTTER WITH A …
From butterwithasideofbread.com
4.1/5 (10)Total Time 5 mins
- Melt the butter over low heat and then add the cornstarch, stirring until well combined. (You can use a fondue pot or a saucepan on the stove - either method works great! If you have an electric fondue pot, turn the temperature slightly above warm as the temperature gets very hot if you go higher than this!)
- Mix the salt in well and then add the milk. Stir continually over medium-low heat until boiling. Continue to stir and boil the mixture for one minute.
- Turn the heat down slightly and then add the cheese. Mix just until the cheese is melted and then serve with all of your favorite dippers!
DIPPERS AND ACCOMPANIMENTS FOR CHEESE FONDUE - THE …
From thespruceeats.com
Author Miri Rotkovitz
CHEESE FONDUE WITH ASSORTED DIPPERS - CUTCO.COM
From cutco.com
ROBYN LAWLEY'S BRIE CHEESE FONDUE WITH ROASTED …
From today.com
CHEESY FONDUE WITH VEGETABLES – KELSEY NIXON
From kelseynixon.com
EASY FONDUE WITH ROASTED VEGGIES - 100 DAYS OF REAL …
From 100daysofrealfood.com
CHEESE FONDUE | MAKE EASY CHEESE FONDUE AT HOME – …
From wellplated.com
4.8/5 (108)Uploaded Dec 8, 2018Category AppetizerPublished Dec 26, 2021
CLASSIC CHEESE FONDUE RECIPE - 101 COOKBOOKS
From 101cookbooks.com
BEER CHEESE FONDUE WITH ROASTED VEGETABLES
From cookingwithcocktailrings.com
WHAT TO DIP IN CHEESE FONDUE - 13 BEST FOODS FOR FONDUE …
From food52.com
BEST CHEESE FONDUE RECIPE - HOW TO MAKE CHEESE FONDUE
From delish.com
CHEESE FONDUE RECIPE | RECIPE - RACHAEL RAY SHOW
From rachaelrayshow.com
MINI CHEESE FONDUE WITH DIPPERS RECIPE | OLIVEMAGAZINE
From olivemagazine.com
HOW YOTAM OTTOLENGHI COMES UP WITH A NEW RECIPE
From nytimes.com
EASY CHEESE FONDUE RECIPE - SPEND WITH PENNIES
From spendwithpennies.com
You'll also love