COQ AU VIN BROTH FONDUE
I first experienced this fondue at a popular chain restaurant. I've been trying to make it at home ever since. This is the closest I've come and it's always a big hit! Enjoy for a romantic dinner for 2 at home or prepare a larger quantity for a dinner party. Either way, we rarely have leftovers! Dip chicken, steak, veggies, etc.
Provided by gerke627
Categories Appetizers and Snacks Dips and Spreads Recipes
Time 25m
Yield 2
Number Of Ingredients 5
Steps:
- Heat vegetable stock in a saucepan over medium heat or a fondue pot until simmering; add red wine, mushrooms, green onions, and garlic. Simmer until broth is aromatic, about 15 minutes.
Nutrition Facts : Calories 115.4 calories, Carbohydrate 12.9 g, Fat 1 g, Fiber 2.4 g, Protein 2.8 g, Sodium 811.1 mg, Sugar 6.3 g
SWISS FONDUE
Steps:
- Toss the 2 cheeses together with the cornstarch. Rub the inside of a heavy saucepan with the cut garlic clove. Add wine and 2 tablespoons Kirsch and bring to a boil. Reduce the heat to medium-low and add the cheese mixture, stirring, until mixture is hot and smooth.
- Add remaining 2 tablespoons Kirsch if mixture is too thick. Season with nutmeg and pepper, to taste. Transfer to a fondue pot and serve immediately with dippers of choice.
FONDUE BROTH
Denis and I have had the most wonderful evenings with friends over our fondue pot. Lots of wine and great conversations. Some evenings lasting 4 or 5 hours. Hope you will all try this recipe and enjoy it as much as we do!
Provided by Midge Plourde
Categories Meat
Time 1h5m
Yield 1 serving(s)
Number Of Ingredients 9
Steps:
- Mix all the ingredients in your fondue pot, and simmer for 1 hour.
- When you are ready to start, bring the broth to a boil.
- We usually have thinnly sliced beef (Chinese fondue beef), large raw tiger shrimp, scallops, portabello mushrooms, and chicken.
- Of course, you can have what ever meat and vegetables you wish.
- Guten apetit!
Nutrition Facts : Calories 408.2, Fat 0.3, SaturatedFat 0.1, Sodium 2315.9, Carbohydrate 33.5, Fiber 3.5, Sugar 5, Protein 3.5
SWISS CHEESE FONDUE
As cold winter blows outside, our Test Kitchen home economists suggest warming up with this rich and creamy fondue. Don't be surprised when the pot is scraped clean!
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield about 4 cups.
Number Of Ingredients 6
Steps:
- Rub garlic clove over the bottom and sides of a fondue pot; discard garlic and set fondue pot aside. In a large saucepan over medium-low heat, bring 1-3/4 cups wine and nutmeg to a simmer. Gradually add cheese, stirring after each addition until cheese is melted (cheese will separate from wine). , Combine cornstarch and remaining wine until smooth; gradually stir into cheese mixture. Cook and stir until thickened and mixture is blended and smooth. Transfer to prepared fondue pot and keep warm. Serve with bread cubes and vegetables.
Nutrition Facts : Calories 214 calories, Fat 15g fat (9g saturated fat), Cholesterol 44mg cholesterol, Sodium 90mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 13g protein.
SWISS FONDUE
My husband grew up in Switzerland and it's there where I truly began to appreciate fondue. There are many variations of fondue in Switzerland, but this is the most common version. I love the ritual and it's so fun (and easy!) for entertaining. If you can get your hands on it, a splash of kirsch just before serving really gives fondue a fortifying kick.
Provided by Diana Moutsopoulos
Categories Cheese Fondue
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Combine Gruyère cheese, Emmental cheese, and cornstarch in a bowl. Mix until the cheese is evenly coated. Set aside.
- Rub the cut side of the garlic all over the inside of a fondue pot or heavy saucepan. Add wine and place over medium heat. Bring to a simmer, then gradually add cheese and cornstarch mixture. Stir with a spatula, gently stirring in a figure-of-eight motion, until all of the cheese is added and the fondue is smooth and homogenous. Reduce heat to medium-low if the fondue is boiling too vigorously.
- Immediately serve fondue, preferably over a warmer. If you used a saucepan on the stove to heat the fondue, you can carefully transfer the fondue to a fondue pot to serve.
Nutrition Facts : Calories 901.9 calories, Carbohydrate 47.3 g, Cholesterol 156.1 mg, Fat 48.6 g, Fiber 4.6 g, Protein 52.1 g, SaturatedFat 28.9 g, Sodium 1358.4 mg, Sugar 4 g
SIMPLE SWISS CHEESE FONDUE
While growing up, a friend's mother would make this fondue when I spent the night. Every time I make it, it brings back fond childhood memories. I love the rich flavor. Happy dipping! -Tracy Lawson, Farr West, Utah
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 2/3 cup.
Number Of Ingredients 7
Steps:
- In a small bowl, combine the cheese, flour, mustard and nutmeg. In a small saucepan, heat cream and beer over medium heat until bubbles form around sides of pan. Stir in cheese mixture. Bring just to a gentle boil; cook and stir until combined and smooth, 1-2 minutes. , Transfer to a small fondue pot and keep warm. Serve with bread cubes.
Nutrition Facts : Calories 280 calories, Fat 20g fat (12g saturated fat), Cholesterol 65mg cholesterol, Sodium 117mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 0 fiber), Protein 16g protein.
AUTHENTIC ORIGINAL TRADITIONAL SWISS FONDUE (OLD WORLD RECIPE)
Make and share this Authentic Original Traditional Swiss Fondue (Old World Recipe) recipe from Food.com.
Provided by Mimi Bobeck
Categories Lunch/Snacks
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- The optimal choice of pots is a steel or cast iron medium sized pot (2 quart) with an enameled interior.
- In a medium sized bowl, combine the three cheeses and toss with the flour.
- Rub the inside of the fondue pot with the garlic halves.
- Add the wine and heat over medium heat until hot, but not boiling.
- Stir in lemon juice and kirsch.
- Add a handful of cheese at a time to the wine mixture, stirring constantly and not adding more cheese until the previous has melted, bubbling gently and has the appearance of a light creamy sauce season with pepper and nutmeg.
- Remove the pot from the heat and place over an alcohol safety burner on the table.
- Adjust the burner flame so the fondue continues to bubble gently.
- Serve with plenty of crusty bread cubes.
SWISS BROTH FONDUE
Steps:
- Slice onion in half. Stick cloves into the onion. Roughly chop all other vegetables. Add all veges and spices to a stock pot filled with the water and soup bones. Bring to a boil, then simmer for one hour. Add the wine. Simmer for 1 to 3 hours until the quantity of liquid is down by half. Strain out all vegetables. Salt to taste. TO SERVE: Place stock in a fonue pot and keep over heat. Place raw beef and vegetables on platters to pass at table. Serve individual ramakins of sauce for dipping, such as bernaise and port wine reduction. After the meal, the broth can be frozen and reused once more, or used as a soup base.
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