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.
CLASSIC FONDUE
Provided by Ree Drummond : Food Network
Categories main-dish
Time 25m
Yield 10 to 12 servings
Number Of Ingredients 13
Steps:
- Combine the raclette and Gruyere in a bowl and add the cornstarch. Toss well to coat the cheeses in the cornstarch; set aside.
- In a pot over medium heat, warm the wine, garlic and lemon zest. Do not allow this to come to a boil or the fondue may be grainy in the end.
- Slowly add the cheese mix a handful at a time, stirring and allowing each handful to melt completely before adding the next. Repeat until all the cheese is in the pot. Once completely smooth, stir in the kirsch, pepper and mustard. Pour the mixture into a fondue pot with a burner underneath to keep warm. Serve with Crusty Bread, apples and pears.
- Preheat the oven to 350 degrees F.
- Put the loaf of bread on a baking sheet and bake for 15 minutes to crisp. Allow to cool, then tear into chunks for serving. Set aside.
CHEESE FONDUE
Provided by Food Network Kitchen
Time 20m
Yield 2 1/2 cups
Number Of Ingredients 9
Steps:
- Toss the cheeses with the flour in a bowl. Rub the inside of a saucepan with the cut sides of the garlic; discard the garlic.
- Whisk the wine, lemon juice and mustard in the saucepan and bring to a gentle simmer over medium heat. Add half of the cheese mixture and stir with a wooden spoon until melted. Add the remaining cheese mixture and stir until smooth; add the nutmeg.
- Continue to cook, stirring, 2 more minutes. Transfer to a fondue pot or slow cooker to keep warm. Serve with your choice of dippers.
- Try these unlikely dippers:
- Iceberg lettuce
- Dried figs
- Pasta
- Avocado
- Pearl onions (blanched)
- Mini hot dogs
- Candied walnuts
- Gherkins
- Pineapple
- Popcorn
- Bacon
- Shredded wheat
- Mini bagels
- Butternut squash (roasted)
- Celery
- Corn on the cob
- Croissants
- Grapes
- Beef jerky
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!
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.
CHEESE LOVER'S FONDUE
French bread cubes and apples are the perfect cheese fondue dippers for this classic fondue, made with white wine and Swiss and Gruyere cheeses. It's a crowd-pleaser. -Linda Vogel, Elgin, Illinois
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 2 cups.
Number Of Ingredients 11
Steps:
- In a small bowl, combine 2 teaspoons cornstarch with 1 tablespoon wine; set aside. Combine cheeses and remaining cornstarch; set aside. , Rub sides of a large saucepan with cut sides of garlic; discard garlic. Add remaining wine to the pan and heat over medium heat until bubbles form around sides of pan. Stir in lemon juice. , Reduce heat to medium-low; add a handful of cheese mixture. Stir constantly, using a figure-eight motion, until almost completely melted. Continue adding cheese, one handful at a time, allowing cheese to almost completely melt between additions. Stir in the garlic powder, oregano, Worcestershire sauce and pepper sauce. Stir cornstarch mixture; gradually add to the pan. Cook and stir until mixture is thickened and smooth. Keep warm. Serve with miniature smoked sausages, dill pickles and pretzels.
Nutrition Facts : Calories 196 calories, Fat 12g fat (8g saturated fat), Cholesterol 42mg cholesterol, Sodium 127mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 12g protein.
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