THREE CHEESE FONDUE
When you think "1970s Party" you think fondue. Still, it defies logic that a pot full of melted cheese has been out of fashion for over 40 years. In these Instagram-obsessed times, could there possibly be something more attractive than putting a pot of sexy cheese in a room full of sexy people? Absolutely not. Call your friends over immediately, because it's time to get your #cheesevibes on.
Provided by Food Network
Time 35m
Yield 12 servings
Number Of Ingredients 9
Steps:
- Place the Cheddar, Gruyere and Swiss cheeses into a large zip-top bag along with the flour. Shake well to coat.
- Bring the Sauvignon Blanc to a boil in a large saucepan, then reduce to a simmer. Whisk in the cheese 1/2 cup at a time, making sure the cheese melts before each addition. Add the butter and malt vinegar, then reduce the heat to the lowest possible setting to keep warm.
- Using a chef knife, microplane zester or handheld press, crush the garlic into a paste, reserving the juices. Rub all over the inside of a fondue pot to coat well. If there is any excess garlic paste, toss it into the saucepan and whisk it in.
- Pour the fondue into the prepared pot and serve immediately with sliced apples and pears, roasted potatoes, chunks of fresh bread or whatever else you feel like dunking in a big vat of melted cheese.
THREE-CHEESE FONDUE
I got this easy recipe from my daughter, who lives in France. It's become my go-to fondue, and I make it often for our family.-Betty A. Mangas, Toledo, Ohio
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 4 cups.
Number Of Ingredients 8
Steps:
- In a large bowl, combine cheeses and 1 tablespoon cornstarch. In a small bowl, combine remaining cornstarch and brandy; set aside. In a large saucepan, heat wine over medium heat until bubbles form around sides of pan., Reduce heat to medium-low; add a handful of cheese mixture. Stir constantly, using a figure-8 motion, until cheese is almost completely melted. Continue adding cheese, one handful at a time, allowing cheese to almost completely melt between additions., Stir brandy mixture; gradually stir into cheese mixture. Add spices; cook and stir until mixture is thickened and smooth. , Transfer to a fondue pot and keep warm. Serve with bread cubes, potatoes and/or pickles.
Nutrition Facts : Calories 191 calories, Fat 12g fat (7g saturated fat), Cholesterol 37mg cholesterol, Sodium 151mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 12g protein.
CLASSIC SWISS THREE-CHEESE FONDUE
Provided by Food Network
Categories appetizer
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- What to dip: crusty mixed grain bread, French or Italian bread, cut into bite-sized cubes (leave a piece of crust on each cube); Cooked chicken breast, skin and bone removed, cut into bite-sized cubes; cooked garlic sausage or knockwurst, cut into bite-sized wedges; boiled new potatoes; asparagus spears, broccoli florets or cauliflower florets prepared for dipping.
- Rub the inside of a medium, heavy-bottomed saucepan with the garlic; discard the garlic. Add the wine and lemon juice and bring to a bare simmer over medium heat.
- In a medium bowl, toss the Gruyere, Emmentaler, and Appenzeller cheeses with the cornstarch. A handful at a time, stir the cheese mixture into the wine, stirring the first batch until it is almost completely melted before adding another. The fondue can bubble gently, but do not boil. Stir in the kirsch and season with the nutmeg and pepper.
- Transfer to a cheese fondue pot and keep warm over a fondue burner. Serve immediately with dipping ingredients
THREE CHEESE FONDUE
Provided by Food Network
Time 20m
Yield 12 servings
Number Of Ingredients 7
Steps:
- In medium bowl, toss cheeses and flour to mix. Place wine in 2-quart saucepan; cook over medium heat about 1 minute or until very hot. DO NOT BOIL. Add cheese mixture 1/2 cup at a time, stirring each until melted. Cook until very warm. Stir in garlic powder. Pour into fondue pot. Keep warm over medium-low heat.
- To serve, skewer bread cubes with fondue forks to dip into warm cheese.
THREE-CHEESE FONDUE WITH CHAMPAGNE
Categories Champagne Cheese Dairy Appetizer Cocktail Party Valentine's Day Vegetarian New Year's Eve Brie Winter Anniversary Swiss Cheese Party Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 2 servings
Number Of Ingredients 10
Steps:
- Stir cornstarch and lemon juice in small bowl until cornstarch dissolves; set aside. Combine Champagne and shallot in fondue pot or heavy medium saucepan; simmer over medium heat 2 minutes. Remove pot from heat. Add all cheeses and stir to combine. Stir in cornstarch mixture. Return fondue pot to medium heat and stir until cheeses are melted and smooth and fondue thickens and boils, about 12 minutes. Season fondue with nutmeg and white pepper. Place over candle or canned heat burner to keep warm. Serve with bread cubes.
THREE-CHEESE DINNER FONDUE FOR TWO
Looking for a party dip? Then check out this fondue made using three types of cheese. Ready in just 25 minutes!
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 25m
Yield 2
Number Of Ingredients 10
Steps:
- In medium bowl, toss cheeses and cornstarch until cheese is coated.
- Rub garlic on bottom and side of fondue pot, heavy 1-quart saucepan or skillet; discard garlic. Add wine. Heat over simmer setting or low heat just until bubbles rise to surface (do not boil).
- Gradually add cheese mixture, about 1/4 cup at a time, stirring constantly with wooden spoon over low heat, until melted. (Stir gently. Vigorous stirring may cause the Swiss cheese to become stringy.) Stir in sherry, ginger and pepper sauce.
- 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.
- Spear bread with fondue forks; dip and swirl in fondue with stirring motion. If fondue becomes too thick, stir in small amount of heated wine.
Nutrition Facts : Calories 650, Carbohydrate 63 g, Cholesterol 80 mg, Fat 1, Fiber 3 g, Protein 32 g, SaturatedFat 17 g, ServingSize 1 Serving, Sodium 1070 mg, Sugar 3 g, TransFat 1 1/2 g
SIMPLE THREE CHEESE FONDUE
This recipe came from another site, but I have made it multiple times and like it so much that I just want it to be in my cook book here so thats the story!
Provided by capto
Categories European
Time 30m
Yield 24 serving(s)
Number Of Ingredients 6
Steps:
- Bring the wine to a boil in a small saucepan.
- Meanwhile, melt the butter in a medium saucepan over medium low heat. Whisk in the flour, and cook for about 5 minutes, stirring constantly to avoid sticking and burning.
- Once the flour is cooked, stir the wine into the flour mixture slowly. Use a whisk to smooth the mixture. Slowly add cubes of Gruyere, Cheddar, and Emmentaler cheese; stir until cheese is melted. Transfer cheese mixture to fondue pot. Keep warm over low flame.
Nutrition Facts : Calories 108.4, Fat 7.9, SaturatedFat 4.9, Cholesterol 24.3, Sodium 162.9, Carbohydrate 1.3, Sugar 0.2, Protein 6.2
CLASSIC CHEESE FONDUE
Get together with friends around the ultimate sharing dish - a classic cheese fondue. Enjoy with crusty bread, boiled potatoes, crudités and pickles
Provided by Anna Glover
Categories Dinner
Time 35m
Number Of Ingredients 8
Steps:
- Pour the wine and lemon juice into a heavy-based pan over a medium-low heat and warm until steaming. Add all of the cheese, a handful at a time, whisking between each addition until all the cheese has been added. Continue to stir for 4-5 mins until everything is fully melted, smooth and creamy. Mix the cornflour with the kirsch in a small bowl, then stir this into the cheese mixture. Continue to cook over a low heat for a minute more.
- Rub the garlic on the inside of the fondue pot, if you like, then carefully pour the cheese mixture into the pot and immediately place it over the flame. (If you don't have a fondue set, add the garlic along with the wine in step one, then remove and discard it before you add the kirsch mixture.) Serve immediately with crusty bread, boiled new potatoes, vegetable crudités or cornichons for dunking, if you like. You can place the fondue back over a low heat if you need to reheat it after serving.
Nutrition Facts : Calories 456 calories, Fat 32 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 0.3 grams sugar, Protein 28 grams protein, Sodium 1.08 milligram of sodium
THREE CHEESE FONDUE
Classic fondue gets a decadent upgrade in this three-cheese version (hello, Havarti, sharp cheddar and American!).
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 30m
Yield 12
Number Of Ingredients 7
Steps:
- In medium bowl, toss cheeses and flour to mix. Place wine in 2-quart saucepan; cook over medium heat until very hot. DO NOT BOIL. Add cheese mixture 1/2 cup at a time, stirring until melted. Cook until very warm. Stir in garlic powder. Pour into fondue pot. Keep warm over medium-low heat.
- To serve, skewer bread cubes with fondue forks to dip into warm cheese.
Nutrition Facts : Calories 180, Carbohydrate 12 g, Cholesterol 30 mg, Fat 1 1/2, Fiber 0 g, Protein 8 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 380 mg, Sugar 2 g, TransFat 0 g
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- Cut the clove of garlic in half and rub the inside of your saucepan with the garlic. Discard the clove (or save for another use).
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- Grate all of the cheeses. In a medium bowl, combine the cheeses with the cornstarch, tossing thoroughly to coat all pieces.
- In a stove-safe fondue pot or large heavy saucepan, bring the wine, garlic, and lemon juice to a simmer over medium-low heat. Add the cheeses to the simmering liquid a little at a time, stirring well between each addition to ensure a smooth fondue. Once smooth, stir in the brandy, mustard, and nutmeg.
- Arrange an assortment of bite-size dipping foods on a platter. If necessary, carefully pour the fondue into a fondue pot. Serve with fondue forks or wooden skewers. Dip and enjoy!
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