AGED CHEDDAR FONDUE WITH GRILLED TOMATOES, BACON AND ONIONS
Provided by Amy Thielen
Categories appetizer
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Heat a grill on medium-high heat.
- Toss the cherry tomatoes, slab bacon, onions and bread cubes separately with a bit of oil, salt and pepper, and thread them on their own skewers so that they can cook at their own rate. You will have multiple skewers of each.
- Grill the skewers over medium-high heat until lightly charred; keep warm while you make the fondue.
- Shred the Cheddar and toss with 2 teaspoons of the cornstarch. Separately, shred the Gruyere and toss with the remaining 4 teaspoons cornstarch.
- In a medium heatproof saucepan, heat the butter over medium heat. (You can easily cook this over a campfire or on a camp grill as well.) When the butter melts, add the garlic and let it sizzle for 30 seconds. Add the white wine and bring to a simmer. Add the Gruyere and whisk until smooth. Add the Cheddar and whisk until smooth and no lumps of cheese remain. Heat until the cheese bubbles slightly at the edges. Remove from the heat and stir in the sherry, lots of black pepper and the nutmeg.
- Serve with the skewers of tomatoes, onions, bacon and bread for dipping.
BACON CHEESE FONDUE
When I'm looking for an appetizer with mass appeal but want a change from the usual cheese spread, this is the recipe I make. Everyone enjoys the rich flavor. -Bernice Morris, Marshfield, Missouri
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 3-3/4 cups.
Number Of Ingredients 8
Steps:
- In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels. In the drippings, saute onion until tender. Stir in flour until blended; cook and stir until thickened. , Reduce heat to low. Add cheese cubes; cook and stir until melted. Stir in sour cream, jalapeno if desired and bacon; cook and stir just until heated through. Transfer to a fondue pot and keep warm. Serve with bread cubes.
Nutrition Facts : Calories 305 calories, Fat 18g fat (11g saturated fat), Cholesterol 48mg cholesterol, Sodium 647mg sodium, Carbohydrate 21g carbohydrate (4g sugars, Fiber 1g fiber), Protein 11g protein.
CHEESY BACON FONDUE
Melt shredded mozzarella and sharp cheddar cheese and add bacon crumbles for this bacon fondue. Whether you're dipping crackers or veggies, Cheesy Bacon Fondue is perfect party food.
Provided by My Food and Family
Categories Meal Recipes
Time 25m
Yield Makes 1-1/2 cups dip or 12 servings, 2 Tbsp. dip and 16 crackers.
Number Of Ingredients 8
Steps:
- Melt butter in medium saucepan on medium heat; stir in flour. Cook and stir 2 min. Whisk in broth and lemon juice; bring to boil. Cook and stir 1 to 2 min. or until thickened. Remove from heat.
- Add cheeses and bacon; stir until cheeses are melted.
- Serve with crackers.
- Pairs well with a glass of Pinot Noir. Please drink responsibly.
Nutrition Facts : Calories 250, Fat 13 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 20 mg, Sodium 490 mg, Carbohydrate 24 g, Fiber 4 g, Sugar 4 g, Protein 8 g
CHEDDAR FONDUE
"This cheesy blend, sparked with mustard and Worcestershire sauce, is yummy," relates field editor Norene Wright of Manilla, Indiana.
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 2-1/2 cups.
Number Of Ingredients 9
Steps:
- In a small saucepan, melt butter; stir in flour, salt if desired, mustard, pepper and Worcestershire sauce until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add the cheese; cook and stir until cheese is melted. , Transfer to a fondue pot or 1-1/2-qt. slow cooker; keep warm. Serve with bread, ham, sausage and/or broccoli.
Nutrition Facts : Calories 77 calories, Fat 6g fat (4g saturated fat), Cholesterol 21mg cholesterol, Sodium 101mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 3g protein.
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
CHEDDAR CHEESE & BACON FONDUE
Savory & thick, a natural served with seasoned croutons, Granny Smith apple wedges, celery sticks and little hamburger meatballs!
Provided by TROY RAY
Categories Other Sauces
Time 30m
Number Of Ingredients 15
Steps:
- 1. In a saucepan, melt butter. Add wondra flour and stir until "dissolved".
- 2. Add milk and bring to a simmer, stirring constantly. Add salt, chives, garlic and onion powders, mustard and pepper[s]. Stir in annatto.
- 3. Add cheese in small batches, stirring until each is dissolved before adding the next. When complete, fold in bacon.
- 4. Place over a flame in your fondue set. Serve with seasoned croutons, apple wedges, celery sticks, little meatballs and whatever else you can think of!
AVOCADO-BACON RELISH AND CHEDDAR FONDUE
Provided by Robert Irvine : Food Network
Time 45m
Yield about 3 dozen
Number Of Ingredients 24
Steps:
- For the fondue: In a saucepan over medium-high heat, bring the heavy cream to a boil. Reduce the heat to low and stir in the cheese, parsley, and pepper until the cheese blends in. Remove from the heat, stir until smooth. Cover and keep warm.
- For the relish: Split the avocado in half, remove the pit, and spoon the flesh from the skin. Dice into 1/4-inch cubes, toss with the lemon juice, and set aside.
- In small saute pan over high heat, bring the oil to a shimmer, and then add the bacon and shallots, cooking until the shallots are translucent and the bacon is crisp, about 6 minutes.
- Using a slotted spoon, transfer the bacon and shallots from the pan into a bowl. Stir in the vinegar, salt, and sugar, mixing well. Drain excess liquid before serving
- For the creme fraiche: In a bowl, add the creme fraiche, heavy cream, white pepper, hot sauce, and lime juice. Whisk well to blend. Set aside.
- For serving: Place the Sour Cream Potato Cakes (or crostini) on a platter, top with a smear of fondue, a bit of the bacon relish, and a drizzle of creme fraiche.
- In the bowl of a food processor, add the potatoes, eggs, sour cream, flour, and salt.
- Pulse until the mixture is just blended and you don't have chunks. It should look like cooked oatmeal. Do not over-mix or the potatoes will get gummy!
- Heat a good swirl of oil in a nonstick pan or griddle over medium heat.
- Drop a heaping tablespoon of batter into the pan to make bite-sized cakes. Cook the cakes until golden brown and cooked through, about 2 minutes on each side.
- Drain on paper towels. Season with salt.
BACON CHEDDAR MUFFINS
Cheddar cheese and bacon add hearty breakfast flavor to these tasty muffins from Suzanne McKinley of Lyons, Georgia. Calling for just six ingredients, they're quick to stir up and handy to eat on the run.
Provided by Taste of Home
Time 35m
Yield about 1 dozen.
Number Of Ingredients 6
Steps:
- In a large bowl, combine the biscuit mix, milk, oil and egg just until moistened. Fold in cheese and bacon. Fill greased muffin cups three-fourths full. , Bake at 375° for 20 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack. Serve warm. Refrigerate leftovers.
Nutrition Facts : Calories 194 calories, Fat 13g fat (5g saturated fat), Cholesterol 33mg cholesterol, Sodium 388mg sodium, Carbohydrate 13g carbohydrate (1g sugars, Fiber 0 fiber), Protein 6g protein.
MELTING POTS BOURBON BACON CHEDDAR FONDUE RECIPE - (3.6/5)
Provided by A_Liebmann
Number Of Ingredients 10
Steps:
- 1. Toss the cheese with the flour in a bowl. 2. Place a metal bowl over a saucepan filled with two inches of water (or use a conventional double boiler). Bring the water to a boil over high heat. 3. Reduce the heat to medium. Pour the beer into the bowl. With a fork, stir in the horseradish, mustard and Worcestershire sauce. Cook for 30 seconds, stirring constantly. 4. Add half the cheese mixture; cook until the cheese is melted, stirring constantly. Add the remaining cheese a small amount at a time, stirring constantly in a circular motion after each addition until the cheese is melted. 5. Pour the bourbon slowly around the edge of the bowl. Pull the cheese mixture away from the edge of the bowl; cook for about 30 seconds or until the alcohol cooks off. Stir the bourbon into the cheese. Fold in the bacon and pepper. 6. Pour into a warm fondue pot and keep warm over low heat. Garnish with scallions. That's it! Then you can enjoy the dish with whatever you choose for dipping. You could use bread, vegetables or even fruit to tickle your friends and family's taste buds.
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