Mandys Raclette Gruyere Cheese Fondue Recipes
MANDY'S RACLETTE GRUYERE CHEESE FONDUE
I find this the perfect combination of swiss cheeses for an elegant dinner that tastes better (and is significantly less expensive) than the melting pot. It's easier than you might think!
Provided by Demandy
Categories Cheese
Time 30m
Yield 4-5 serving(s)
Number Of Ingredients 8
Steps:
- Rub inside of a 4-quart heavy pot with cut sides of garlic, then discard or set aside garlic. Add wine to pot and bring just to a simmer over moderate heat. (You may as well enjoy a glass at this time.).
- Mix cornstarch with shredded cheese and gradually add cheese to pot and cook, stirring constantly in a zig zag pattern (rather than circular motion) until cheese is melted and creamy. Don't let the cheese boil if you can help it.
- If the fondue is still lumpy after the cheese melts, adding a few drops of lemon juice will help.
- Bring fondue to simmer and cook, stirring, until thickened, 5 to 8 minutes.
- Transfer to fondue pot. Good dipping options are bread cubes, potatoes, broccoli, or apple slices.
Nutrition Facts : Calories 626.8, Fat 21.7, SaturatedFat 11.4, Cholesterol 62.4, Sodium 885.8, Carbohydrate 63.4, Fiber 3.4, Sugar 1.3, Protein 27
SWISS GRUYERE FONDUE
Make and share this Swiss Gruyere Fondue recipe from Food.com.
Provided by lazyme
Categories Cheese
Time 40m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Toss cheese with cornstarch in large bowl.
- Bring wine, lemon juice and garlic to simmer in heavy large saucepan over high heat.
- Reduce heat to medium.
- Whisk 1 handful of cheese into wine until almost melted.
- Repeat with remaining cheese in about 5 more batches.
- Continue whisking until completely melted and fondue begins to bubble, about 1 minute.
- Whisk in Kirsch and nutmeg.
- Transfer to fondue pot and keep warm over fondue burner.
- Accompany with a platter of assorted dippers, fondue forks and plates.
- DIPPERS: Cubed crusty bread, boiled new potatoes, rounds of smoked sausage, cubed cooked chicken, blanched asparagus, green beans, broccoli, cauliflower florets and carrot sticks.
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