Kids Can Make Cheese Fondue Recipes

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.

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!

Steps:

• Toss the cheeses with the flour in a bowl. Rub the inside of a saucepan with the cut sides of the garlic; discard the garlic.
• Whisk the wine, lemon juice and mustard in the saucepan and bring to a gentle simmer over medium heat. Add half of the cheese mixture and stir with a wooden spoon until melted. Add the remaining cheese mixture and stir until smooth; add the nutmeg.
• Continue to cook, stirring, 2 more minutes. Transfer to a fondue pot or slow cooker to keep warm. Serve with your choice of dippers.
• Try these unlikely dippers:
• Iceberg lettuce
• Dried figs
• Pasta
• Avocado
• Pearl onions (blanched)
• Mini hot dogs
• Candied walnuts
• Gherkins
• Pineapple
• Popcorn
• Bacon
• Shredded wheat
• Mini bagels
• Butternut squash (roasted)
• Celery
• Corn on the cob
• Croissants
• Grapes
• Beef jerky

Steps:

• Bring the apple juice to a simmer in a medium saucepan over medium heat. Toss the Gruyere and cornstarch in a medium bowl. Add to the simmering juice by the scant handful, whisking constantly until smooth and letting the sauce come to a boil between additions, about 30 seconds. Remove the saucepan from the heat, stir in the Parmesan and mustard and season with 1/2 teaspoon salt and a few grinds of pepper. Pour into a serving bowl, and serve with the dippers of your choice.

Steps:

• What to dip: crusty mixed grain bread, French or Italian bread, cut into bite-sized cubes (leave a piece of crust on each cube); Cooked chicken breast, skin and bone removed, cut into bite-sized cubes; cooked garlic sausage or knockwurst, cut into bite-sized wedges; boiled new potatoes; asparagus spears, broccoli florets or cauliflower florets prepared for dipping.
• Rub the inside of a medium, heavy-bottomed saucepan with the garlic; discard the garlic. Add the wine and lemon juice and bring to a bare simmer over medium heat.
• In a medium bowl, toss the Gruyere, Emmentaler, and Appenzeller cheeses with the cornstarch. A handful at a time, stir the cheese mixture into the wine, stirring the first batch until it is almost completely melted before adding another. The fondue can bubble gently, but do not boil. Stir in the kirsch and season with the nutmeg and pepper.
• Transfer to a cheese fondue pot and keep warm over a fondue burner. Serve immediately with dipping ingredients

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.

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.