Cheddar Cheese Fondue With Apples And Radishes Recipes

Steps:

• In a large bowl, combine cheese and flour. In a small saucepan, heat the beer, garlic, mustard and pepper over medium heat until bubbles form around sides of pan., Reduce heat to medium-low; add a handful of cheese mixture. Stir constantly, using a figure-8 motion, until almost completely melted. Continue adding cheese mixture, 1 handful at a time, allowing cheese to almost completely melt between additions. Keep warm. Serve with radishes, sliced apples and breadsticks.

Steps:

• Bring broth to boil in medium saucepan. Meanwhile, mix cornstarch and mustard until blended.
• Whisk mustard mixture into broth. Stir in cheese; cook on medium heat 10 min. or until cheese is melted and sauce is well blended, stirring constantly.

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.

Steps:

• Pour the wine and lemon juice into a heavy-based pan over a medium-low heat and warm until steaming. Add all of the cheese, a handful at a time, whisking between each addition until all the cheese has been added. Continue to stir for 4-5 mins until everything is fully melted, smooth and creamy. Mix the cornflour with the kirsch in a small bowl, then stir this into the cheese mixture. Continue to cook over a low heat for a minute more.
• Rub the garlic on the inside of the fondue pot, if you like, then carefully pour the cheese mixture into the pot and immediately place it over the flame. (If you don't have a fondue set, add the garlic along with the wine in step one, then remove and discard it before you add the kirsch mixture.) Serve immediately with crusty bread, boiled new potatoes, vegetable crudités or cornichons for dunking, if you like. You can place the fondue back over a low heat if you need to reheat it after serving.

Steps:

• Heat cider, broth, Worcestershire, and garlic in a medium pot over medium heat and simmer for 5 minutes.
• Toss the cheeses together in a medium bowl. Sift the corn starch over the cheese, and toss to coat lightly.
• Using a wooden spoon, sprinkle some cheese mixture into the warm liquid and continue to stir in small amounts of cheese until it is all incorporated and the fondue is smooth and melted, about 15 minutes. Stir in cayenne, salt and Bourbon, if using.
• Transfer to a fondue pot or double boiler and serve with desired dippers.

Steps:

• In a large saucepan, bring cider to a boil. Reduce heat to medium-low. Toss the cheeses with cornstarch and pepper; stir into cider. Cook and stir until cheese is melted, 3-4 minutes. , Transfer to a small fondue pot or 1-1/2-qt. slow cooker; keep warm. Serve with bread cubes and sliced apples and green peppers.

Steps:

• start with 4 oz of base (beer, milk or broth).
• add garlic.
• add 3 shakes of mustard powder.
• stir.
• add small amount of cheddar cheese.
• mix thoroughly (using whipping motion until cheese is melted).
• add five turns of pepper grinder.
• add three to four shakes of worcestershire sauce.
• fold in pepper & worcestershire.
• remove mixing fork.

Steps:

• In a small saucepan, bring the wine, water, and shallot to a boil over high heat. Reduce the heat to low and simmer the mixture until the shallots are tender and about 1 cup of the liquid remains, about 3 minutes.
• Meanwhile, toss the cheese with the cornstarch in a medium bowl to coat evenly.
• Whisk a small amount of the cheese mixture into the simmering shallot liquid until it is melted. Continue to whisk in small amounts of the cheese mixture until it is all incorporated and the fondue is smooth and melted. Stir in the bacon and cayenne, and season the fondue with salt and pepper to taste.
• Transfer the fondue to a fondue pot and serve with the radishes and apples for dipping.
• Adding a small amount of cornstarch to a dish that would normally require cream or butter can provide body and creaminess without adding a lick of fat.
• Fat: 80g (before), 10.3g (after)
• Calories: 1,490 (before), 248 (after)
• Protein: 19g
• Carbohydrates: 18g
• Cholesterol: 34 mg
• Fiber: 3g
• Sodium: 666mg