GOUDA-AND-BEER FONDUE BREAD BOWL
This delicious fondue is served in a bowl that you can also eat once the fondue is gone. For heartier fare, serve the fondue with pieces of cooked bratwurst as well as the bread and fruit.
Provided by Food Network Kitchen
Categories appetizer
Time 45m
Yield 10 to 12 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F.
- To make the bread bowl, slice off the top 1/4 of the bread with a serrated knife and set aside. Hollow out the loaf by cutting a circle around the inside of the bread leaving a 1-inch border. Pull the soft bread out with your hands, making sure to leave about a 1-inch border at the bottom of the bowl as well. Cube the bread you removed and set it aside for dipping.
- Place the bread bowl on a baking sheet and place in the oven until it is heated through and golden on the inside, about 30 minutes.
- Meanwhile, to make the fondue, combine the Gouda and Emmentaler cheeses with the cornstarch in a medium bowl. Toss with your fingers until the cheese strands are coated.
- Combine the beer and 1 tablespoon of the lemon juice in a medium non-reactive saucepan over medium heat until it is steaming but not simmering, 2 to 3 minutes. Add the cheese in large handfuls, stirring with a wooden spoon. Continue cooking and stirring until all the cheese is melted, about 5 minutes. Once smooth, stir in the mustard and the remaining 1 tablespoon lemon juice. Season with salt.
- Remove the bread bowl from the oven and let it cool slightly, about 5 minutes. Rub the inside all over with the cut sides of the garlic clove. Pour the hot fondue into the warm bread bowl. Serve with the apples, pears and the reserved bread cubes.
BREAD BOWL FONDUE
Veggies and toasted bread cubes make the perfect dippers for this thick, rich ham and cheese dip from June Mullins of Livonia, Missouri.
Provided by Taste of Home
Categories Appetizers
Time 1h15m
Yield 5 cups.
Number Of Ingredients 11
Steps:
- Cut the top fourth off the loaf of bread; set top aside. Carefully hollow out bottom, leaving a 1/2-in. shell. Cube removed bread; set aside., In a large bowl, combine the process cheese, sour cream and cream cheese. Stir in the ham, green onions, chilies and Worcestershire sauce. Spoon into bread shell; replace top. Wrap tightly in heavy-duty foil and place on a baking sheet. Bake at 350° for 60-70 minutes or until the filling is heated through. , Meanwhile, toss reserved bread cubes with oil and butter. Place on an ungreased 15x10x1-in. baking pan. Bake for 10-15 minutes or until golden brown, stirring occasionally. , Unwrap loaf and remove bread top; stir filling. Serve with vegetables and toasted bread cubes.
Nutrition Facts :
BEER CHEESE BREAD BOWL
Provided by Ree Drummond : Food Network
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- For the bread bowl: Preheat the oven to 375 degrees F.
- Remove the top quarter of the bread round, then cut it into cubes and set aside. Using a knife, cut out the interior of the bread round, leaving it hollow. Cube the removed bread and set aside.
- Mix together the olive oil, garlic and red pepper flakes in a small bowl. Brush the outside and inside of the bread bowl with the oil mix. Place the bread bowl on a sheet pan and sprinkle the inside with the Parmesan. Toss the cubed bread in the remaining oil and place on the sheet pan next to the bread bowl. Bake until crisp, 15 to 18 minutes.
- For the beer cheese: Meanwhile, add the butter to a large saucepan or high-sided skillet over a medium heat. When the butter has melted, add the onions, garlic and red pepper flakes, then cook until the onions are golden, 8 to 10 minutes. Sprinkle over the flour and stir to combine. Slowly pour in the milk and beer a little at a time, whisking until smooth after each addition. Add the mustard and cheeses and stir until smooth.
- Pour into the crisp bread bowl and serve alongside the bread cubes, pretzel rods, carrots and celery.
BREAD POT FONDUE
Our area is famous for its sourdough bread, and this is my favorite way to serve it. The fondue is fun to prepare and even more fun to serve. It works well for any occasion-plain or fancy. Sometimes we even have it for dinner! -Katie Dreibelbis, Santa Clara, California
Provided by Taste of Home
Categories Appetizers
Time 1h40m
Yield 5 cups.
Number Of Ingredients 12
Steps:
- Slice off top of bread loaf, reserving top. Carefully hollow out inside of loaf with small sharp knife, leaving 1/2-in. shell. Cut the removed bread into 1-in. cubes (about 4 cups); set aside. , For filling, combine the cheeses and sour cream in bowl; stir in ham, green onions, chilies and Worcestershire sauce. Spoon into hollowed loaf; replace top. Wrap tightly with several layers of heavy-duty aluminum foil; place on a baking sheet. , Bake at 350° for 1 hour 10 minutes or until filling is heated through. Meanwhile, combine the bread cubes, oil and melted butter. Arrange on a separate baking sheet. Bake at 350° for 10-15 minutes or until golden brown, turning occasionally. Unwrap and transfer to platter. Remove top from bread; stir filling and serve with toasted cubes and vegetables.
Nutrition Facts : Calories 92 calories, Fat 5g fat (3g saturated fat), Cholesterol 17mg cholesterol, Sodium 166mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 0 fiber), Protein 3g protein.
BREAD BOWL FONDUE
Veggies and toasted bread cubes make the perfect dippers for this thick, rich ham and cheese dip from June Mullins of Livonia, Missouri.
Provided by Allrecipes Member
Time 1h15m
Yield 40
Number Of Ingredients 11
Steps:
- Cut the top fourth off the loaf of bread; set top aside. Carefully hollow out bottom, leaving a 1/2-in. shell. Cube removed bread; set aside.
- In a bowl, combine the process cheese, sour cream and cream cheese. Stir in the ham, green onions, chilies and Worcestershire sauce. Spoon into bread shell; replace top. Wrap tightly in heavy-duty foil and place on a baking sheet. Bake at 350 degrees F for 60-70 minutes or until the filling is heated through.
- Meanwhile, toss reserved bread cubes with oil and butter. Place in a 15-in. x 10-in. x 1-in. baking pan. Bake for 10-15 minutes or until golden brown, stirring occasionally. Unwrap loaf and remove bread top; stir filling. Serve with vegetables and toasted bread cubes.
Nutrition Facts : Calories 105.6 calories, Carbohydrate 7.5 g, Cholesterol 16.2 mg, Fat 6.9 g, Fiber 0.4 g, Protein 3.5 g, SaturatedFat 3.7 g, Sodium 268.7 mg, Sugar 1.2 g
LOBSTER FONDUE IN ITALIAN BREAD BOWL
Make and share this Lobster Fondue in Italian Bread Bowl recipe from Food.com.
Provided by ChefShan
Categories < 30 Mins
Time 20m
Yield 1 bowl, 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Heat oven to 350 degrees. Make the bread into a bowl by cutting the all the way around at an angle. put in oven for 7-8 minutes or until bread is slightly brown and crusty. Cut top of bread into chunks.
- In a saucepan combine all ingredients (except bread). Melt together over med heat until cheese is all melted. (Sauce will seem thin at first but thickens as it cools).
- Put bread on a cookie sheet or a serving platter and pour cheese mixture into "bread bowl". Don't worry if cheese overflows. Place bread chunks around the bread bowl and enjoy!
Nutrition Facts : Calories 597.6, Fat 36.7, SaturatedFat 22, Cholesterol 122.3, Sodium 931.5, Carbohydrate 45.2, Fiber 2.4, Sugar 1.7, Protein 19.5
CHEESE FONDUE BREAD BOAT RECIPE BY TASTY
Here's what you need: sourdough bread, butter, garlic, cream cheese, shredded cheddar cheese, mozzarella cheese, milk, salt, pepper, egg yolks
Provided by Evelyn Liu
Categories Snacks
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350°F (180°C).
- Cut off the top of the bread. Use a bread knife to cut around the inside of the bread and scoop the center out.
- Cut the center and top of the bread into bite-sized cubes.
- Mix two teaspoons of crushed garlic into the melted butter. Brush the garlic butter on the bottom and the inside walls of the bread boat.
- Dip all the bread cubes in the remaining garlic butter, set aside.
- Combine the cream cheese, cheddar, mozzarella, milk, remaining teaspoon of crushed garlic, salt, and pepper in a medium bowl.
- Pour the cheese mixture into the bread boat.
- Brush the top of the cheese mixture with egg yolk.
- Place the bread boat and the bread cubes on a baking sheet.
- Bake for 15 minutes, remove the croutons, and continue baking the bread boat for another 15 minutes, or until the cheese is melted and a golden brown crust is formed.
- Enjoy!
Nutrition Facts : Calories 442 calories, Carbohydrate 30 grams, Fat 28 grams, Fiber 1 gram, Protein 15 grams, Sugar 4 grams
GOUDA & BEER FONDUE BREAD BOWL RECIPE - (4.6/5)
Provided by jenlin
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. To make the bread bowl, slice off the top 1/4 of the bread with a serrated knife and set aside. Hollow out the loaf by cutting a circle around the inside of the bread leaving a 1-inch border. Pull the soft bread out with your hands, making sure to leave about a 1-inch border at the bottom of the bowl as well. Cube the bread you removed and set it aside for dipping. Place the bread bowl on a baking sheet and place in the oven until it is heated through and golden on the inside, about 30 minutes. Meanwhile, combine the Gouda and Emmentaler cheeses with the cornstarch in a medium bowl. Toss with your fingers until the cheese strands are coated. Combine the beer and 1 tablespoon of the lemon juice in a medium nonreactive saucepan over medium heat until it is steaming but not simmering, 2 to 3 minutes. Add the cheese in large handfuls, stirring with a wooden spoon. Continue cooking and stirring until all the cheese is melted, about 5 minutes. Once smooth, stir in the mustard and the remaining 1 tablespoon lemon juice. Season with salt. Remove the bread bowl from the oven and let it cool slightly, about 5 minutes. Rub the inside all over with the cut sides of the garlic clove. Pour the hot fondue into the warm bread bowl. Serve with apples, pears and reserved bread cubes .
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