The Ultimate Cheese Fondue Dip Station Recipes
CLASSIC CHEESE FONDUE
Want to make fondue like a Swiss guru? Try this easy, simple, and foolproof method for making the ultimate cheese lover's dish! The combination of acidic wine with the rich, buttery cheeses is a wonder to behold. Besides the amazing taste and texture, there's just something fun about eating things off the end of a really long fork! Half the fun of this is customizing the platter of "dippables" to your taste, such as cubes of crusty bread, sausage, baby potatoes, broccoli, cauliflower, fennel, apples, or grapes.
Provided by Chef John
Time 25m
Yield 10
Number Of Ingredients 8
Steps:
- Add white wine, cherry brandy, garlic clove, cayenne, nutmeg, and cornstarch to a saucepan. Whisk to combine and place on the stove over medium heat. Cook, whisking occasionally, until mixture thickens slightly and you can see wisps of steam in the pan, 3 to 5 minutes.
- Add Gruyere and Emmentaler cheeses, one handful at a time, slowly whisking after each addition until melted. Continue whisking until all cheese is melted and sauce is very smooth. Remove from the heat and transfer into a fondue pot to serve.
- Keep sauce warm while serving so it doesn't solidify.
Nutrition Facts : Calories 214.5 calories, Carbohydrate 2.6 g, Cholesterol 45.6 mg, Fat 14 g, Protein 13.2 g, SaturatedFat 8.5 g, Sodium 178.8 mg, Sugar 0.9 g
CHEESE FONDUE DIP
This is by far our most favorite cheese fondue!The white wine accents the cheese flavors and the cream soup keeps the mixture from clumping or getting stringy. We have used it with bread, veggies, fruit and even meat such as sausages, ham cubes, meatballs, and chicken nuggets. It is quick, easy and can be made the day before and reheated.
Provided by Lorac
Categories Cheese
Time 15m
Yield 3 cups
Number Of Ingredients 4
Steps:
- Place all ingredients in a heavy pot and stir over low heat until cheese has melted.
- Keep warm in a fondue pot or refrigerate and reheat.
Nutrition Facts : Calories 723.8, Fat 51.4, SaturatedFat 30.9, Cholesterol 159.2, Sodium 3130.9, Carbohydrate 23, Sugar 14.2, Protein 35.4
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- Bread. Crusty bread is usually the #1 pick for cheese fondue because, well, it's the best at soaking up all its cheesy goodness. If you're feeling ambitious, you can make yourself a couple of fresh baguettes or this simple, no-knead peasant bread, but I'm also happy to take the store-bought route and pick up a sourdough loaf, or two.
- Apples & Pears. Fruit and cheese mingle nicely on a cheese board, so why wouldn't they when it comes to fondue? Crisp and tart Granny Smith apples complement its creaminess nicely, while Bosc pears' nutmeg and cinnamon undertones bring out the spices found in many fondues.
- Broccoli & Cauliflower. I always bring broccoli or cauliflower to my fondue spread to bring a bit of freshness to what's essentially a dairy fest. You can dip them uncooked if you like, but I prefer to give them a light steam to smooth out those raw, bitter flavors.
- Bell Peppers. Bright bell peppers make a colorful addition to any fondue party, and their natural sweetness works surprisingly well with all that savory cheesiness.
- Roasted Potatoes. If you like cheese fries, you will absolutely adore dipping crispy-on-the-outside, soft-and-tender-on-the-inside roasted potatoes into a mini vat of bubbling cheese (that isn't neon yellow).
- Meatballs. For those of you that think meatballs (be they of the beef, chicken, veal, or vegetarian-friendly variety) are relegated solely to pasta territory—think again.
- Roasted Brussels Sprouts. Leafy, green, and yes, good for you, a dish-full of roasted Brussels sprouts are somehow the perfect match to mild, nutty cheeses.
- Filet Mignon. Strips of juicy, perfectly cooked filet mignon can only be made better with the addition of one thing: yes, you guessed it, a cheese fondue.
- Pickles. Yes, pickles! From teeny-tiny cornichons to sliced dill pickles, these tangy-sour bites taste really great with a thick and creamy cheese fondue.
- Shrimp. Lightly sweet, buttery grilled (or roasted or sautéed) shrimp play nicely with a big, bold cheese fondue made with brandy or white wine. Pro tip: Cook your shrimp with a bit of minced garlic and chopped parsley for an extra flavor kick.
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