TAREK'S IRISH STOUT FONDUE
The best fondue ever; made with beer and three kinds of cheese! Enjoy this recipe as a snack or a meal! Great for parties or great to trick your kids into eating their veggies. You will love this smooth, flavorful dish. Serve with bread, veggies, and meats of all kinds. We like green peppers, grape tomatoes, carrots, mushrooms, cucumbers, celery, ham, and salami for dipping.
Provided by Chef Tarek
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes
Time 25m
Yield 8
Number Of Ingredients 11
Steps:
- Combine white Cheddar cheese, Swiss cheese, Parmesan cheese, and cornstarch together in a bowl; set aside.
- Stir Irish stout beer, steak sauce, Worcestershire sauce, garlic powder, hot pepper sauce, and mustard powder together in a fondue pot; set heat under fondue pot to medium.
- Stir cheese mixture, 1/2 cup at a time, into stout beer mixture in fondue pot until cheese is completely melted and the fondue is thick and smooth. Do not let the fondue boil.
- Season with black pepper to taste.
Nutrition Facts : Calories 223.1 calories, Carbohydrate 4.3 g, Cholesterol 52.8 mg, Fat 16.4 g, Fiber 0.1 g, Protein 14.7 g, SaturatedFat 10.4 g, Sodium 250.4 mg, Sugar 0.6 g
CHEESE FONDUE
Fondue is a classic, communal, Alpine dish, and one that's easy to put together. Grate the Gruyère, Appenzeller and Vacherin Fribourgeois in advance (either the day before, or in the morning), and wrap it up tightly so it doesn't dry out in the fridge. When you're about ready to eat, everything is ready to go: Melt the cheeses into a simmering slurry of white wine and cornstarch, stirring until the mixture is smooth, and season with ground pepper and a splash of kirsch. Cut bread, small boiled potatoes and cornichons make for a nice accompaniment, as do any other blanched vegetables that can hold up to a dip in hot cheese.
Provided by Tejal Rao
Categories dinner, dips and spreads, main course
Time 45m
Number Of Ingredients 12
Steps:
- Cut the baguette into bite-size pieces, and put in a serving bowl. Scrub the potatoes, and transfer to a pot of water over medium heat; boil until tender, about 20 minutes. Drain, and set aside to cool in a serving bowl.
- When you're about 15 minutes from sitting down at the table, rub the inside of a fondue pot with the cut end of the garlic, then discard the garlic. Whisk together the wine and cornstarch, then pour through a fine-mesh strainer into the fondue pot. Put the pot over medium heat and continue to whisk until the liquid comes to a simmer, then turn down the heat a little and ditch the whisk for a wooden spoon. Add the Gruyère and Appenzeller, gently stirring to help it heat and melt evenly. When it's almost smooth, turn the heat down to low, and add the Vacherin Fribourgeois. It might look alternately lumpy and oily, but keep stirring, and it will get smooth again.
- At this point, you may need to adjust the texture of the fondue to make it just right for dipping. If it's too thick and resisting the wooden spoon, add a splash of white wine to thin it slightly. Season with a tablespoon of kirschwasser and a few grinds of black pepper, and stir well. Take the fondue pot to the table, where you can keep it warm over a lit Sterno, and stir it occasionally to keep the bottom from browning. (If it gets too hot and you have an adjustable lid for the flame, turn it down or off. If it cools too much and solidifies, carry it back to the kitchen and stir it over higher heat.) Serve with bread, potatoes and cornichons on the side.
- When you get down to the bottom of the pot, if you've still got an appetite, crack an egg directly into the fondue pot, and let it cook over the last bits of browning cheese. When the white is about set but the yolk is still runny, turn off the heat below the pot, and dip in any remaining bread.
CHEESE AND GUINNESS FONDUE
A fun Swiss dish with a Celtic twist, this conversational dish is perfect for those cold winter nights. Cooking time is approximate.
Provided by Molly53
Categories Cheese
Time 25m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Put grated cheese into a fondue dish or enameled iron casserole and melt slowly over medium heat, stirring continuously so as not to scorch.
- Add remaining ingredients and stir until the fondue thickens slightly.
- For dipping use chunks of French bread or toast.
Nutrition Facts : Calories 618.2, Fat 37.6, SaturatedFat 23.9, Cholesterol 119.1, Sodium 760.3, Carbohydrate 15.9, Sugar 1, Protein 29.9
CHEESE FONDUE
Provided by Nigella Lawson : Food Network
Categories appetizer
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Whatever else you wish to dip
- Put the chopped or grated cheese into the fondue pot with the wine and heat until boiling on the stove, by which time the cheese should have melted.
- Turn the pot down to a simmer. Whisk together the cornstarch with the Kirsch in a small bowl, and add to the fondue pot along with the garlic clove.
- Season with the pepper and nutmeg and move the fondue pot onto a flame at the table. Serve with various vegetables to dip.
CHARCUTERIE AND CHEESE FONDUE
Steps:
- Melt the butter in a medium saucepan over medium-high heat. Add the shallot and garlic and cook, stirring, until softened, about 2 minutes. Add the tomatoes and chipotle and cook, stirring, until slightly dried out, about 1 minute.
- Add the cheeses and milk and heat at a bare simmer, stirring, until melted. Transfer to a bowl and serve immediately with your favorite dippers.
CLASSIC CHEESE FONDUE VARIATIONS
Most classic fondue recipes use Swiss or Swiss and Gruyere cheese. Not all cheese made good fondues and will separate into two layers of cheese and wine, or are too runny to be used. These various cheese have been tested and work well in the classic fondue recipe Brick makes a fondue that is moderately sharp about midway between cheddar and Limburger. Fontina has a delicate nutty flavor and muenster is mild.
Provided by Nyteglori
Categories Cheese
Time 10m
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- Combine cheese and cornstarch in a bag. Shake to make sure cheese is coated with cornstarch.
- Rub inside of pot with garlic clove cut in half. Discard garlic.
- Note: When choosing your wine you may choose a color or flavor other than what is listed here. Sherry is good for appetizer fondue; Champagne, Nechatel or Fendant de Sion are good for either appetizers or the main course; and Rhine, Moselle, Chablis, Sauterne are best for main dishes.
- Pour in wine and lemon juice. Warm until bubbles rise to the surface. Do not cover or boil.
- Remember to stir constantly from now one. Add a handful of cheeses, keeping the heat medium (do not boil), when melted add another handful. After all the cheese is melted and bubbling add a dash of nutmeg and pepper. Transfer to fondue pot and keep warm over fondue burner.
- Note: If fondue becomes too thick add a bit of warmed wine. If it separates combine 1 T cornstarch and 2 T wine and stir into fondue.
Nutrition Facts : Calories 66.2, Fat 3.5, SaturatedFat 2, Cholesterol 11.9, Sodium 37.6, Carbohydrate 1.2, Sugar 0.3, Protein 3.3
IRISH CHEDDAR AND STOUT FONDUE
Roast potatoes and brussels sprouts to dip into this perfect St. Patrick's Day appetizer.
Provided by Bon Appétit Test Kitchen
Categories Beer Cheese Potato Vegetable Appetizer Vegetarian St. Patrick's Day Cheddar Spring Brussels Sprout Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 first-course servings
Number Of Ingredients 9
Steps:
- Steam all vegetables until tender, about 15 minutes. Arrange vegetables and apples around edge of large platter.
- Meanwhile, toss cheese with flour in large bowl. Bring 3/4 cup stout, juice concentrate, and mustard to simmer in large saucepan over medium heat. Gradually add cheese mixture, stirring constantly, until cheese is melted and smooth, thinning with more stout, if desired. Season to taste with salt and pepper. Transfer fondue to bowl. Place in center of platter with vegetables.
More about "cheese and guinness fondue recipes"
GUINNESS AND CHEDDAR FONDUE - ANALIDA'S ETHNIC SPOON
From ethnicspoon.com
4.9/5 (18)Total Time 30 minsCategory Appetizer/Main DishCalories 257 per serving
- In a large bowl place cheddar cheese. Add in the flour, nutmeg, allspice, and cayenne. Mix well to coat the cheese.
- Place your fondue pot on the stove on medium heat. Pour in the Guinness and add the butter. When the butter is melted, stir in the mustard.
- Slowly begin adding the cheese mixture in 1/4 cup increments stirring constantly to melt the cheese into the beer. When you have finished adding in all the cheese, add the Worcestershire and stir quickly.
- Serve with bread cubes and some sliced apples. You can even dip in some mini meatballs! So Good!
IRELAND: GUINNESS AND CHEDDAR FONDUE | EUROPEAN …
From europeancuisines.com
CHEESE FONDUE RECIPES | ALLRECIPES
From allrecipes.com
MAKE EASY CHEESE FONDUE AT HOME - WELLPLATED.COM
From wellplated.com
GUINNESS FONDUE WITH WHITE CHEDDAR - CATZ IN THE KITCHEN
From catzinthekitchen.com
IRISH CHEDDAR CHEESE AND GUINNESS SPREAD - COOK …
From cookbetterthan.com
CHEESE FONDUE WINE PAIRINGS : THEDRINKSHOP.COM
From thedrinkshop.com
MAKE THIS GUINNESS BEER CHEESE FONDUE FOR THE COZIEST …
From 10best.com
EASY HOMEMADE CHEESE AND WINE FONDUE RECIPE
From thespruceeats.com
8 THINGS THAT GO RIGHT WITH CHEESE FONDUE! - LIFEHACK
From lifehack.org
SPICED GUINNESS PRETZELS WITH IRISH CHEDDAR FONDUE.
From howsweeteats.com
WHAT CHEESE TO USE FOR FONDUE? - THE CHEESE EMPIRE
From thecheeseempire.com
AGED CHEDDAR & GUINNESS FONDUE | PUNCHFORK
From punchfork.com
EASY IRISH PUB CHEESE WITH GUINNESS - KEEPING LIFE SANE
From keepinglifesane.com
CHEESE FONDUE RECIPE - COOK WITH CAMPBELLS CANADA
From cookwithcampbells.ca
CHEESE FONDUE WITH LAMB DIPPERS - TWO PURPLE FIGS
From twopurplefigs.com
CHEESE AND GUINNESS FONDUE RECIPE - WEBETUTORIAL
From webetutorial.com
CHEESE AND GUINNESS FONDUE RECIPE - FOOD NEWS
From foodnewsnews.com
IRISH BLUE CHEESE FONDUE RECIPE - FOOD NEWS
From foodnewsnews.com
FONDUE: CHEESE
From pinterest.ca
GUINNESS FONDUE - BRING IT!
From bringiteats.com
BEST THINGS TO SERVE WITH CHEESE FONDUE - PREMIO FOODS
From premiofoods.com
A CLASSIC CHEESE FONDUE RECIPE - LANA'S COOKING
From lanascooking.com
BEST CHEESE FONDUE RECIPE WITH GRUYERE AND JARLSBERG
From delishably.com
IDEAS AND TIPS FOR AN OLD SCHOOL FONDUE PARTY - FORKLY
From forkly.com
EASY CHEESE FONDUE RECIPE AND 20 TIPS FOR BEGINNERS
From swissfamilyfun.com
9 OF THE BEST FOODS YOU ABSOLUTELY HAVE TO FONDUE - CONTIKI
From contiki.com
CHEESE AND GUINNESS FONDUE RECIPE - FOOD.COM
From pinterest.co.uk
GUINNESS FONDUE — LES PETITES GOURMETTES
From lespetitesgourmettes.com
WHAT TO SERVE WITH CHEESE FONDUE? 7 BEST SIDE DISHES
From eatdelights.com
CLASSIC SWISS CHEESE FONDUE RECIPE - MELISSA KELLY | FOOD & WINE
From foodandwine.com
BEST CHEESE FONDUE RECIPE - HOW TO MAKE CHEESE FONDUE
From goodhousekeeping.com
10 BEST WHITE CHEDDAR FONDUE RECIPES - YUMMLY
From yummly.com
CHEESE FONDUE RECIPES / THE BIGGEST AND BEST GUINNESS WORLD …
From homemaderanchdressing.galeborg.com
IRISH DUBLINER FONDUE - A SPICY PERSPECTIVE
From aspicyperspective.com
THE VERY BEST CHEESE FOR FONDUE - BAKE IT WITH LOVE
From bakeitwithlove.com
CHEESE AND GUINNESS FONDUE - CHAMPSDIET.COM
#30-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #appetizers #eggs-dairy #easy #european #dinner-party #irish #cheese #dietary #low-carb #egg-free #free-of-something #low-in-something #taste-mood #savory #presentation #served-hot #3-steps-or-less
You'll also love