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.
SWISS CHEESE FONDUE (KAESEFONDUE)
Make and share this Swiss Cheese Fondue (Kaesefondue) recipe from Food.com.
Provided by petlover
Categories Swiss
Time 30m
Yield 4-5 serving(s)
Number Of Ingredients 9
Steps:
- Grate the cheese. Rub the fondue pot with the garlic clove. Warm 2 cups of wine in the pot and add the cheese, one handful at a time, stirring while it melts. Keep stirring or the cheese may clump.
- Stir the flour into the Kirschwasser, then add it slowly to the pot. Even if the cheese is clumping a bit, this addition should help smooth it out. Add a little lemon juice (less than a tablespoon) and add pepper and freshly grated nutmeg to taste. Add more wine as necessary, to thin the fondue until it coats a piece of bread, but doesn't take half the pot with it.
- Take the fondue pot to the table and place in on its stand with a lighted Sterno can under it.
- Eat the fondue by stabbing the bread cubes or vegetables with a fondue fork (a long handled, 2-prong, skinny fork with barbs so the bread doesn't fall into the pot). Dip the bread into the cheese and swirl a bit to coat. Let it cool a few seconds before eating.
SWISS FONDUE
Steps:
- Toss the 2 cheeses together with the cornstarch. Rub the inside of a heavy saucepan with the cut garlic clove. Add wine and 2 tablespoons kirsch and bring to a boil. Reduce the heat to medium-low and add the cheese mixture, stirring, until mixture is hot and smooth.
- Add remaining 2 tablespoons Kirsch if mixture is too thick. Season with nutmeg and pepper, to taste. Transfer to a fondue pot and serve immediately with dippers of choice.
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!
CHEESE FONDUE
Make and share this Cheese Fondue recipe from Food.com.
Provided by BarbaraK
Categories Cheese
Time 1h10m
Yield 1 pot, 24 serving(s)
Number Of Ingredients 6
Steps:
- Rub the inside of the fondue pot with a clove of garlic.
- Pour 2 cups of dry white wine in the fondue pot.
- Heat until ALMOST boiling.
- Use 1/2 pound Swiss cheese and 1/2 pound guryere cheese, cubed.
- Put in a bag and toss with 1/3 cup flour.
- Add cheese by handfuls to the wine.
- Make sure all the cheese has melted before adding more.
- When all the cheese has been added and melted, pour in 1/3 cup sherry and mix.
- I serve with cut up egg bagels.
- It is very good.
Nutrition Facts : Calories 100.4, Fat 5.7, SaturatedFat 3.5, Cholesterol 19.1, Sodium 51.2, Carbohydrate 2.5, Fiber 0.1, Sugar 0.4, Protein 5.6
CHEESE FONDUE
I've been making this fondue since the early 70's. Always so good!
Provided by Sheila
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes
Yield 5
Number Of Ingredients 7
Steps:
- Simmer wine in fondue pot. Add Swiss cheese, Gruyere cheese, 1/4 pound at a time. Stir after each addition of cheese until melted. Stir in flour. When all the cheese has melted, stir in salt and nutmeg. Serve with cut-up French bread.
Nutrition Facts : Calories 669.8 calories, Carbohydrate 56.9 g, Cholesterol 91.2 mg, Fat 28.9 g, Fiber 2.3 g, Protein 36.5 g, SaturatedFat 17 g, Sodium 939.8 mg, Sugar 3.6 g
COTTAGE SWISS FONDUE
Make and share this Cottage Swiss Fondue recipe from Food.com.
Provided by Nyteglori
Categories Cheese
Time 10m
Yield 4-5 serving(s)
Number Of Ingredients 6
Steps:
- Combine cheese, and cornstarch in a bag. Shake to make sure cheese is coated with cornstarch.
- Rub inside of pot with garlic clove cut in half. Discard garlic.
- Warm milk with mustard added. Do not cover or boil.
- In blender puree cottage cheese then add to warmed milk.
- Remember to stir constantly from now one. Add a handful of cheese, keeping the heat medium (do not boil), when melted add another handful. When all cheese is melted and bubbly transfer to fondue pot and keep warm over fondue burner.
- Note: If fondue becomes too thick add a bit of warmed milk. If it separates combine 1 T cornstarch and 2 T milk and stir into fondue.
SWISS FONDUE
Make and share this Swiss Fondue recipe from Food.com.
Provided by Wendelina
Categories European
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Cut the bread into small pieces. Some people like the bread a little bit crispy, so you may want to cut it a few hours before you have the fondue.
- Rub the inside of the fondue pot with the garlic clove. Put the cheese and the wine in the caquelon and warm them on the stove. Constantly stir the mixture. Add kirsch and cornstarch, but keep stirring. Leave them on the stove to melt, but make sure it does not overheat. Add pepper and nutmeg just before putting on the fondue stand. Adjust the heat so that the cheese stays at a constant temperature while eating. Put a piece of bread on the fondue fork, stir it in the cheese and enjoy.
- Warning: the cheese is hot, don't get burned.
- This menu may not be suited for small children.
- You may vary the mixture of cheese depending on your taste.
Nutrition Facts : Calories 460.5, Fat 20, SaturatedFat 10.8, Cholesterol 59.4, Sodium 569.9, Carbohydrate 40.5, Fiber 1.8, Sugar 3.8, Protein 21.9
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AUTHENTIC SWISS CHEESE FONDUE - EARTH, FOOD, AND FIRE
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4.8/5 (15)Total Time 30 minsCategory Appetizer, EntreeCalories 2875 per serving
- Begin by taking the clove of garlic and rubbing the inside of the caquelon (fondue dish) with the cut side, spreading the natural garlic oil on the surface.
- Mix the the white wine and cornstarch in the fondue pot and stir well to dissolve the starch. Light the fondue burner and gently heat the wine.
- As the wine gently heats, shred the cheese on a handheld box grater or other grating device, and add it to the wine.
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