CHEESE FONDUE
Intimidated by fondue? Shake it off, and follow this cheese fondue recipe to add one more party skill to your already impressive repertoire. With this easy cheese fondue recipe, the possibilities are endless and oh-so-tasty! It's a new, fun way to bring the family around the table as fall approaches.
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 40m
Yield 5
Number Of Ingredients 9
Steps:
- In resealable plastic food-storage bag, place cheeses and flour. Shake until cheese is coated with flour.
- Rub garlic on bottom and side of fondue pot, heavy saucepan or skillet; discard garlic. Add wine. Heat over simmer setting on fondue pot or over low heat just until bubbles rise to surface (do not boil). Stir in lemon juice.
- Gradually add cheese mixture, about 1/2 cup at a time, stirring constantly with wire whisk over low heat, until melted. Stir in kirsch.
- Keep warm over simmer setting. If prepared in saucepan or skillet, pour into a fondue pot or heatproof serving bowl and keep warm over low heat. Fondue must be served over heat to maintain its smooth, creamy texture.
- Spear bread and fruit with fondue forks; dip and swirl in fondue with stirring motion. If fondue becomes too thick, stir in 1/4 to 1/2 cup heated wine.
Nutrition Facts : Calories 610, Carbohydrate 50 g, Cholesterol 90 mg, Fiber 3 g, Protein 35 g, SaturatedFat 17 g, ServingSize 1 Serving, Sodium 800 mg, Sugar 2 g, TransFat 1 1/2 g
EASY CHEESY FONDUE
The best way to get your kids to eat their broccoli. This is great for every day,special occasions, an even large groups. My kids get so exited when they find out this is for dinner. There are six of us so I always double it.
Provided by startnover
Categories Cheese
Time 20m
Yield 2-4 serving(s)
Number Of Ingredients 9
Steps:
- In sauce pan, melt butter.
- Stir in salt, flour, pepper, mustard, and Worcestershire sauce until smooth.
- Gradually add milk.
- Bring to a boil, cook and stir 2 minutes or until thick.
- Reduce heat, add cheese, cook and stir till melted.
- Rub fondue pan well with garlic clove. Then transfer fondue, keep warm.
- Serve with: Cubed ham, broccoli, apples, cubed breads (we love French and potato rosemary), and any other meat or veggie you prefer.
Nutrition Facts : Calories 839.4, Fat 67.5, SaturatedFat 42.6, Cholesterol 205.3, Sodium 1589.9, Carbohydrate 23, Fiber 0.6, Sugar 0.8, Protein 36.2
EASY CHEESE FONDUE
Provided by Jamie Oliver
Time 30m
Yield Serves 10 to 14
Number Of Ingredients 9
Steps:
- Fondue is quite a retro concept but it's easy to make and the sort of thing that you should start cooking once your guests have arrived. That way, it will be runny and gooey and perfect when everyone is ready to eat and they'll all be interested and excited by what's going on in the pan.
- Heat a lug of oil in a frying pan on a medium heat. Put a large saucepan with an inch or two of hot water on a low heat. Put a large heatproof bowl over the saucepan so you have a bain-marie.
- Add the chopped shallots to the frying pan and cook them gently for around 5 to 10 minutes with a pinch of salt and pepper and the herbs. Once they've softened, but not coloured, add them to the bowl with the cider and all of the cheese.
- Leave the cheese to slowly melt down, only stirring now and then to help it along. Once it has mostly melted, stir in the creme fraiche, then a swig or 2 of hot water to loosen the mixture a little. Have a taste to check the seasoning, and get all of your dipping ingredients and skewers at the ready.
CHEESE FONDUE
Throw a party with Tyler Florence's Cheese Fondue recipe from Food Network, a creamy mixture of Swiss and Gruy�re; serve it with chunks of bread and apples.
Provided by Tyler Florence
Categories appetizer
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- In a small bowl, coat the cheeses with cornstarch and set aside. Rub the inside of the ceramic fondue pot with the garlic, then discard.
- Over medium heat, add the wine and lemon juice and bring to a gentle simmer. Gradually stir the cheese into the simmering liquid. Melting the cheese gradually encourages a smooth fondue. Once smooth, stir in cherry brandy, mustard and nutmeg.
- Arrange an assortment of bite-sized dipping foods on a lazy Susan around fondue pot. Serve with chunks of French and pumpernickel breads. Some other suggestions are Granny Smith apples and blanched vegetables such as broccoli, cauliflower, carrots and asparagus. Spear with fondue forks or wooden skewers, dip, swirl and enjoy!
EASY CHEESE FONDUE
Add subtle flavor to this creamy Easy Cheese Fondue with dry white wine and a sprinkle of nutmeg. Easy Cheese Fondue is made with triple cheddar cheese.
Provided by My Food and Family
Categories Cheese Appetizers
Time 15m
Yield 24 servings
Number Of Ingredients 7
Steps:
- Toss shredded cheese with cornstarch in small bowl; set aside.
- Cook and stir cream cheese spread and 2 Tbsp. broth in medium saucepan on medium-low heat until smooth. Stir in remaining broth, wine, garlic powder and nutmeg. Cook and stir 5 min. or until bubbly around edge.
- Add shredded cheese; cook and stir 2 to 3 min. or until completely melted.
Nutrition Facts : Calories 60, Fat 4.5 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 140 mg, Carbohydrate 1 g, Fiber 0 g, Sugar 0 g, Protein 3 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.
SIMPLE SWISS CHEESE FONDUE
While growing up, a friend's mother would make this fondue when I spent the night. Every time I make it, it brings back fond childhood memories. I love the rich flavor. Happy dipping! -Tracy Lawson, Farr West, Utah
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 2/3 cup.
Number Of Ingredients 7
Steps:
- In a small bowl, combine the cheese, flour, mustard and nutmeg. In a small saucepan, heat cream and beer over medium heat until bubbles form around sides of pan. Stir in cheese mixture. Bring just to a gentle boil; cook and stir until combined and smooth, 1-2 minutes. , Transfer to a small fondue pot and keep warm. Serve with bread cubes.
Nutrition Facts : Calories 280 calories, Fat 20g fat (12g saturated fat), Cholesterol 65mg cholesterol, Sodium 117mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 0 fiber), Protein 16g protein.
BASIC FONDUE
Your fondue party won't start hopping until the cheese starts melting. Get busy with this easy, basic Cheddar cheese fondue! It's perfect with pieces of bread or vegetables.
Provided by KATKRO
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes Hot Cheese Dip Recipes
Time 15m
Yield 64
Number Of Ingredients 6
Steps:
- In a medium saucepan over low heat, mix together milk, Worcestershire sauce, ground dry mustard, garlic and flour. Heat until almost boiling. Gradually stir in Cheddar cheese. Continue heating until all the cheese has melted. Keep the mixture warm and melted in a fondue dish.
Nutrition Facts : Calories 48.6 calories, Carbohydrate 0.9 g, Cholesterol 11.7 mg, Fat 3.7 g, Protein 3 g, SaturatedFat 2.3 g, Sodium 71.5 mg, Sugar 0.4 g
REALLY EASY CHEESE FONDUE
This easy, indulgent cheddar and gruyère fondue has a splash of white wine and kirsch for a super simple treat to share with friends
Provided by Emma Freud
Categories Cheese Course, Starter, Supper
Time 15m
Number Of Ingredients 6
Steps:
- Heat the wine in a heavy-based saucepan, then add the cheese, a handful at a time, and keep stirring. When all the cheese has melted, add the kirsch, followed by the cornflour, stirring until completely smooth.
- Serve the pan in the middle of the table on a wooden board with the chunks of baguette for dipping.
EASY CHEESE FONDUE
Using mild cheese means everyone in the family can enjoy this classic starter
Provided by Good Food team
Categories Dinner, Starter
Time 40m
Number Of Ingredients 11
Steps:
- Heat oven to 200C/180C fan/gas 6. Mix the vinegar with the cornflour and place in a heatproof bowl with the cheeses. Set over a pan of boiling water. Slowly melt the cheese, stirring occasionally. When it's nearly melted, add the crème fraîche and a little black pepper, if you like. Lower the heat and keep warm.
- To make croutons, toss the bread in the oil and a little seasoning on a baking sheet, then bake for 10-15 mins until golden and crisp.
- To serve, put the cheese fondue on a large platter and arrange the croutons, veg and salamis alongside it.
Nutrition Facts : Calories 374 calories, Fat 31 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 1 grams carbohydrates, Protein 22 grams protein, Sodium 1.48 milligram of sodium
SUPER EASY CHEESE FONDUE
Make and share this Super Easy Cheese Fondue recipe from Food.com.
Provided by nesseanne_9763090
Categories Cheese
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Heat water and wine...add cheese and stir until melted. Toss cheese with a little flour to thicken.
- Assorted dippers - cubed ham (skip for vegetarian option), blanched broccoli, carrots, or cauliflower, cherry tomatoes, chopped green bell peppers, cubed French bread peeled and chopped apples or pears.
Nutrition Facts : Calories 473.2, Fat 27.7, SaturatedFat 17.4, Cholesterol 72.3, Sodium 1098.2, Carbohydrate 13, Fiber 0.1, Sugar 1.2, Protein 22.4
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