ROLFS ORIGINAL SWISS CHEESE FONDUE
Steps:
- In a bowl, combine the cheeses and put aside.
- Rub the inside of a large saucepan or casserole dish, with garlic and place the saucepan on low-medium heat. Add the wine, heat until warm, but not boiling!
- Add the cheese by handfuls, stirring constantly with a wooden spoon until melted and cheese-wine mixture has the consistency of a creamy sauce.
- Mix the cornstarch and water in a small bowl and then stir into the cheese. As the mixture thickens, let the mixture come to the boil once, before you remove pot and place it on a lighted burner on table. Adjust flame of the burner so the fondue continues bubbling lightly.
- Place baskets of bread cubes onto the table. Take a handful of the bread cubes, sprinkle with black and spear fondue fork through bread cubes. Dunk and stir well to bottom of pot.
- Serve with white wine or Kirsch to prevent getting that heavy cheese feeling!
- Other serving suggestions: cherry tomatoes, grapes, sliced ham and kielbasa.
SWISS CHEESE AND PORCINI FONDUE
Categories Cheese Mushroom Appetizer Vegetarian White Wine Fall Bon Appétit Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6
Number Of Ingredients 11
Steps:
- Soak porcini mushrooms in 1 1/2 cups hot water until softened, about 20 minutes. Drain, reserving soaking liquid. Squeeze mushrooms dry. Chop.
- Mix Emmenthal and Gruyère cheese and cornstarch in large bowl. Combine 1 cup reserved mushroom soaking liquid, white wine and garlic in fondue pot or heavy medium saucepan. Simmer 2 minutes. Discard garlic. Adjust heat so that liquid barely simmers. Add cheese 1 handful at a time and stir until each addition melts before adding next.
- After all cheese is added, mix until smooth. Mix in mushrooms and 2 teaspoons minced fresh thyme. Season with generous amount of pepper. (Can be prepared 1 day ahead. Cool. Press plastic onto surface of fondue and refrigerate. Cover and refrigerate remaining mushroom soaking liquid. Before continuing, rewarm fondue over low heat, stirring frequently and adding reserved mushroom soaking liquid as necessary if fondue is too thick.) If not using fondue pot, transfer mixture to flameproof 2-quart casserole. Sprinkle with fresh thyme leaves. Set over alcohol burner or gas table burner and serve, allowing diners to skewer bread with fork and dip into cheese fondue.
RIESLING AND SWISS CHEESE FONDUE
Cheese lovers are sure to enjoy dipping into this rich and fancy fondue sparked with Reisling. It makes a savory, no-fuss appetizer for the holidays. Don't be surprised when the pot is scraped clean!
Provided by Taste of Home
Time 20m
Yield 3 cups.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the cheese and flour. In a large saucepan, heat wine and garlic over medium heat until bubbles form around sides of pan (do not boil)., Reduce heat to medium-low. Add 1/2 cup cheese mixture; stir constantly until almost completely melted. Continue adding cheese, 1/2 cup at a time, allowing cheese to melt almost completely between additions. Stir in the sherry, lemon juice and nutmeg., Transfer to a heated fondue pot; keep fondue bubbling gently. Serve with sausage and bread cubes. If fondue becomes too thick, stir in a little additional wine.
Nutrition Facts : Calories 167 calories, Fat 11g fat (7g saturated fat), Cholesterol 33mg cholesterol, Sodium 84mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 10g 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
SWISS CHEESE AND PORCINI FONDUE
Make and share this Swiss Cheese and Porcini Fondue recipe from Food.com.
Provided by Mimi Bobeck
Categories Sauces
Time 20m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Soak porcini mushrooms in 1 1/2 cups hot water until softened, about 20 minutes.
- Drain, reserving soaking liquid.
- Squeeze mushrooms dry.
- Chop.
- Mix Emmenthal and Gruyère cheese and cornstarch in large bowl.
- Combine 1 cup reserved mushroom soaking liquid, white wine and garlic in fondue pot or heavy medium saucepan.
- Simmer 2 minutes.
- Discard garlic.
- Adjust heat so that liquid barely simmers.
- Add cheese 1 handful at a time and stir until each addition melts before adding next.
- After all cheese is added, mix until smooth.
- Mix in mushrooms and 2 teaspoons minced fresh thyme.
- Season with generous amount of pepper.
- (Can be prepared 1 day ahead. Cool. Press plastic onto surface of fondue and refrigerate. Cover and refrigerate remaining mushroom soaking liquid. Before continuing, rewarm fondue over low heat, stirring frequently and adding reserved mushroom soaking liquid). If not using fondue pot, transfer mixture to flameproof 2-quart casserole.
- Sprinkle with fresh thyme leaves.
- Set over alcohol burner or gas table burner and serve, allowing diners to skewer bread with fork and dip into cheese fondue.
Nutrition Facts : Calories 208.6, Fat 12.3, SaturatedFat 7.2, Cholesterol 41.6, Sodium 131.8, Carbohydrate 6.2, Fiber 0.6, Sugar 0.6, Protein 11.8
PORCINI SWISS FONDUE
Thiis comes from "The Silver Palate Good Times Cookbook". Anyone who came of age in the early 80′s and loved good food has either been to this charming Manhattan restaurant or own one of the many cookbooks authored by Sheila Lukins and Jule Rosso. Sunday mornings, it was standing room only (well, not really standing room) we were actually standing outside as the restaurant was very small and cozy. Ah, I love memories that are filled with good food, good friends and delightful conversation, such is "The Silver Palate:. This fondue combines the culinary flavors of three cheeses and white wine, how can you go wrong?
Provided by BakinBaby
Categories Cheese
Time 30m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Heat marsala wine just to boiling pour over dried mushrooms in a small bowl, let set at least 1 hours.
- meanwhile toss fontina and swiss lightly with flour.
- rub a heavy enameled pot or fondue pot with garlic, pour in the white wine, heat over medium low heat until hot, add cheese tossed with flour, a hanful at a time, stirring constantly and waiting until each addition melts; then stir in pecorino.
- Drain the mushrooms, squeeze out as much liquid as possible, chop into fine pieces, stir into cheeze mixture along with 2 T. marsala, season with LOTS of fresh ground black pepper.
- Serve fondue with asorted breads and sausages for dipping.
CLASSIC CHEESE FONDUE
This traditional Swiss fondue - the sort you might have encountered in an Alpine ski lodge circa 1972 - calls for an equal amount of Gruyère cheese, for its depth of flavor, and Emmenthaler, for its supple texture; a shot of kirsch, for its cherry aroma and alcoholic oomph; and a little garlic, for bite. It takes all of 15 minutes, and will emerge as magnificently creamy, smooth and velvety as custard, but with a funky, deep flavor that dazzlingly enriches anything you dunk in the pot: bread cubes, apple slices, clementine sections, nuggets of salami, pretzels, tofu. It is even marvelous spooned onto a romaine lettuce salad in place of dressing.
Provided by Melissa Clark
Categories dips and spreads, appetizer, main course
Time 15m
Yield 6 servings
Number Of Ingredients 10
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)
Nutrition Facts : @context http, Calories 495, UnsaturatedFat 13 grams, Carbohydrate 4 grams, Fat 36 grams, Fiber 0 grams, Protein 32 grams, SaturatedFat 22 grams, Sodium 861 milligrams, Sugar 1 gram
More about "swiss cheese and porcini fondue recipes"
CLASSIC SWISS CHEESE FONDUE RECIPE BY MELISSA KELLY
From foodandwine.com
5/5 Total Time 15 mins
PORCINI CHEESE FONDUE - à LA SUISSE RECIPE ON FOOD52
From food52.com
Reviews 28Servings 4Cuisine AmericanCategory Appetizer
CHEESE FONDUE | MAKE EASY CHEESE FONDUE AT HOME – …
From wellplated.com
PORCINI CHEESE FONDUE – TASTEFOOD
From tastefoodblog.com
SWISS CHEESE FONDUE RECIPE - BBC FOOD
From bbc.co.uk
PORCINI SWISS FONDUE – RECIPEFUEL | RECIPES, MEAL PLANS, DIET AND ...
From recipefuel.com
25 BEST FONDUE RECIPES - FOOD LOVIN FAMILY
From foodlovinfamily.com
CLASSIC SWISS CHEESE FONDUE | KANSAS LIVING MAGAZINE
From kansaslivingmagazine.com
ASTRAY RECIPES: SWISS CHEESE AND PORCINI FONDUE
From astray.com
SLOW COOKER SWISS FONDUE WITH KIRSCH RECIPE - THE SPRUCE EATS
From thespruceeats.com
CLASSIC SWISS FONDUE - ANDREW ZIMMERN
From andrewzimmern.com
DESI CHEESE FONDUE — THE GLOBAL VEGETARIAN
From theglobalvegetarian.com
SWISS CHEESE AND PORCINI FONDUE RECIPE - EASY RECIPES
From recipegoulash.cc
SWISS CHEESE AND PORCINI FONDUE - BIGOVEN.COM
From bigoven.com
SWISS CHEESE AND PORCINI MUSHROOM FONDUE RECIPE
From recipezazz.com
WHICH MAC AND CHEESE ARE YOU? | AMERICA'S TEST KITCHEN
From americastestkitchen.com
#30-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #sauces #appetizers #lunch #main-dish #condiments-etc #eggs-dairy #european #potluck #dinner-party #heirloom-historical #holiday-event #romantic #swiss #cheese #seasonal #comfort-food #savory-sauces #taste-mood #to-go
You'll also love