Really Easy Cheese Fondue Recipes

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.

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.

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.

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!

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.

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.

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.