Perfect Fondue Recipes
PERFECT FONDUE
Provided by Food Network Kitchen
Time 10m
Number Of Ingredients 0
Steps:
- Rub the inside of a saucepan with a garlic clove; leave the garlic in the pan. Add 1 cup dry white wine and 1 tablespoon plus 2 teaspoons lemon juice; bring to a simmer over medium heat. Toss 1 pound shredded gruyere or other melting cheese (see below) with 2 tablespoons flour or cornstarch; gradually add the cheese to the pan, stirring until melted before adding more. Discard the garlic and season the fondue with nutmeg and cayenne pepper. Transfer to a fondue pot or a slow cooker set to low. Serve with bread or other dippers.
- Big Dippers :
- Roasted Brussels sprouts
- Mini meatballs
- Grilled polenta
- Prosciutto or other cured meat
- French fries
- Choice Cheese:
- These are ideal for fondue. Use one or a combo.
- Brie (remove the rind)
- Manchego
- Cheddar
- Fontina
- Swiss or Emmentaler
- Gouda (young or aged)
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
THE BEST, SIMPLEST, FOOLPROOF FONDUE
Find that old fondue pot, this recipe really works and tastes great. This makes a pot of smooth, no strings or clumps melted cheese dip. No more double boilers, constantly occasionally gently stirring wisking or flour or gluten An easy to make fondue that doesn't need a lot of attention and hasn't failed me. The base recipe I believe came from Horst Mager Portland Oregon Chef
Provided by Garyods
Categories Cheese
Time 40m
Yield 2 cups, 8-10 serving(s)
Number Of Ingredients 4
Steps:
- Heat wine to just below boiling stirring occasionally to evaporate alcohol set in fridge to cool, I don't have anything against the alcohol but it can cause your bag to inflate later in the process.
- cube cheese into approx 1" cubes.
- get a 1 quart sealing bag (vacuum sealer preferred but ziplock will work if you are careful).
- if your cheese was sliced break the cubes into pieces 3 slices thick or less, this just makes the heating part easier and faster.
- toss in the garlic and shake the bag to distribute.
- carefully pour wine into the bag.
- seal the bag, if you are using a ziplock bag, submerge the bag in a pot of water to get as much of the air out as you can, of if you have a vacuum sealer just enough vacuum to remove most of the air.
- at this point you can put the sealed bag in the fridge for later use.
- just before you are ready to serve heat the bag, either bring a pot of water up to a slow boil submerge the fondue in the water, for a short time, remove it and softly knead the bag to blend the ingredients repeat several times until the bag is too hot to handle and serve. Alternately if you are very careful, the way I do it is to heat in microwave for 30 seconds and gently knead, do this twice then move the heating cycle down to 15 seconds kneading in between each heating cycle until it's too hot to handle.
- to serve pour into a fondue pot or other warming pot like a small slow cooker pot and serve with normal fondue dipping accouterments.
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