CHEESE FONDUE
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
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!
THREE CHEESE FONDUE
When you think "1970s Party" you think fondue. Still, it defies logic that a pot full of melted cheese has been out of fashion for over 40 years. In these Instagram-obsessed times, could there possibly be something more attractive than putting a pot of sexy cheese in a room full of sexy people? Absolutely not. Call your friends over immediately, because it's time to get your #cheesevibes on.
Provided by Food Network
Time 35m
Yield 12 servings
Number Of Ingredients 9
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.
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
EASY CHEESE FONDUE
Provided by Jamie Oliver
Time 30m
Yield Serves 10 to 14
Number Of Ingredients 9
Steps:
- Fondue is quite a retro concept but it's easy to make and the sort of thing that you should start cooking once your guests have arrived. That way, it will be runny and gooey and perfect when everyone is ready to eat and they'll all be interested and excited by what's going on in the pan.
- Heat a lug of oil in a frying pan on a medium heat. Put a large saucepan with an inch or two of hot water on a low heat. Put a large heatproof bowl over the saucepan so you have a bain-marie.
- Add the chopped shallots to the frying pan and cook them gently for around 5 to 10 minutes with a pinch of salt and pepper and the herbs. Once they've softened, but not coloured, add them to the bowl with the cider and all of the cheese.
- Leave the cheese to slowly melt down, only stirring now and then to help it along. Once it has mostly melted, stir in the creme fraiche, then a swig or 2 of hot water to loosen the mixture a little. Have a taste to check the seasoning, and get all of your dipping ingredients and skewers at the ready.
REALLY EASY CHEESE FONDUE
This easy, indulgent cheddar and gruyère fondue has a splash of white wine and kirsch for a super simple treat to share with friends
Provided by Emma Freud
Categories Cheese Course, Starter, Supper
Time 15m
Number Of Ingredients 6
Steps:
- Heat the wine in a heavy-based saucepan, then add the cheese, a handful at a time, and keep stirring. When all the cheese has melted, add the kirsch, followed by the cornflour, stirring until completely smooth.
- Serve the pan in the middle of the table on a wooden board with the chunks of baguette for dipping.
EASY CHEESE FONDUE
Using mild cheese means everyone in the family can enjoy this classic starter
Provided by Good Food team
Categories Dinner, Starter
Time 40m
Number Of Ingredients 11
Steps:
- Heat oven to 200C/180C fan/gas 6. Mix the vinegar with the cornflour and place in a heatproof bowl with the cheeses. Set over a pan of boiling water. Slowly melt the cheese, stirring occasionally. When it's nearly melted, add the crème fraîche and a little black pepper, if you like. Lower the heat and keep warm.
- To make croutons, toss the bread in the oil and a little seasoning on a baking sheet, then bake for 10-15 mins until golden and crisp.
- To serve, put the cheese fondue on a large platter and arrange the croutons, veg and salamis alongside it.
Nutrition Facts : Calories 374 calories, Fat 31 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 1 grams carbohydrates, Protein 22 grams protein, Sodium 1.48 milligram of sodium
EASY CHEESY FONDUE
The best way to get your kids to eat their broccoli. This is great for every day,special occasions, an even large groups. My kids get so exited when they find out this is for dinner. There are six of us so I always double it.
Provided by startnover
Categories Cheese
Time 20m
Yield 2-4 serving(s)
Number Of Ingredients 9
Steps:
- In sauce pan, melt butter.
- Stir in salt, flour, pepper, mustard, and Worcestershire sauce until smooth.
- Gradually add milk.
- Bring to a boil, cook and stir 2 minutes or until thick.
- Reduce heat, add cheese, cook and stir till melted.
- Rub fondue pan well with garlic clove. Then transfer fondue, keep warm.
- Serve with: Cubed ham, broccoli, apples, cubed breads (we love French and potato rosemary), and any other meat or veggie you prefer.
Nutrition Facts : Calories 839.4, Fat 67.5, SaturatedFat 42.6, Cholesterol 205.3, Sodium 1589.9, Carbohydrate 23, Fiber 0.6, Sugar 0.8, Protein 36.2
BASIC FONDUE
Your fondue party won't start hopping until the cheese starts melting. Get busy with this easy, basic Cheddar cheese fondue! It's perfect with pieces of bread or vegetables.
Provided by KATKRO
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes Hot Cheese Dip Recipes
Time 15m
Yield 64
Number Of Ingredients 6
Steps:
- In a medium saucepan over low heat, mix together milk, Worcestershire sauce, ground dry mustard, garlic and flour. Heat until almost boiling. Gradually stir in Cheddar cheese. Continue heating until all the cheese has melted. Keep the mixture warm and melted in a fondue dish.
Nutrition Facts : Calories 48.6 calories, Carbohydrate 0.9 g, Cholesterol 11.7 mg, Fat 3.7 g, Protein 3 g, SaturatedFat 2.3 g, Sodium 71.5 mg, Sugar 0.4 g
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- Grate all of the cheeses. In a medium bowl, combine the cheeses with the cornstarch, tossing thoroughly to coat all pieces.
- In a stove-safe fondue pot or large heavy saucepan, bring the wine, garlic, and lemon juice to a simmer over medium-low heat. Add the cheeses to the simmering liquid a little at a time, stirring well between each addition to ensure a smooth fondue. Once smooth, stir in the brandy, mustard, and nutmeg.
- Arrange an assortment of bite-size dipping foods on a platter. If necessary, carefully pour the fondue into a fondue pot. Serve with fondue forks or wooden skewers. Dip and enjoy!
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- Cut the clove of garlic in half and rub the inside of your saucepan with the garlic. Discard the clove (or save for another use).
- Reduce heat to medium low and add cheese a small handful at a time over low heat until melted. Stir in a figure 8 pattern until smooth before adding more. Do not try to rush this process or your cheese will not melt properly.
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