Feta And Ricotta Cheese Fondue Recipes

Steps:

• Melt the butter in a heavy 8-inch skillet or a 1 quart saucepan over low-heat. Add the feta and ricotta cheese, and pepper.
• Cook, stirring constantly, and mashing the cheeses slightly, until they soften and begin to bubble - about 5 minutes.
• Stir in lemon juice, and garnish with the parsley if desired.
• Serve at once. As the fondue cools, it loses flavor. Or put into crock pot or fondue pot to keep it warm if you can't serve it right away.
• Variations: Substitute fontina cheese for the feta cheese or you can substitute cottage cheese for the ricotta. Or do both!

Steps:

• In a 2 quart saucepan over medium heat, melt butter the stir in the flour. Stir the 2 together into a paste. Whisk in the milk to create what the French call a bechamel sauce. Drop the temperature a little and simmer the sauce for about 10 minutes so it thickens and the flour taste cooks out. After that it's easy, just fold in the crumbled feta, scallions, and parsley. Season it with salt and a little cracked pepper.
• Once the cheese melts it is officially fondue, you can either use a fondue pot with a candle or just leave it in the pot and have everyone eat from there.
• Finish it with the walnuts tossed on top. I like to cut up bite size pieces of bread and melon or maybe pitted olives and prosciutto, either way this is always a holiday hit.

Steps:

• Rub cut side of garlic on inside of large Dutch oven or heavy-bottomed saucepan, preferably cast iron, rubbing the bottom and halfway up the sides. Add wine and bring to a simmer over medium-high heat.
• Meanwhile, in a large bowl, toss cheeses with cornstarch. Add a handful at a time to simmering wine, stirring until first handful melts before adding next. Reduce heat to medium and stir constantly until cheese is completely melted. Add kirsch, if using, and heat until bubbling, about 1 to 2 minutes. Season with salt, pepper and nutmeg, if desired. Serve with crusty bread and other accompaniments. (See variations below)