BEST FORMULA THREE-CHEESE FONDUE
We tried a couple of recipes; this was voted the best! The Gruyere gives a very sweet and nutty flavour to the fondue, the sharp Cheddar makes it tangy, and the Emmentaler blends it all. Cooking the flour first helps the mixture not to be so pasty and powdery.
Provided by AhLimP
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes
Time 30m
Yield 24
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 112.9 calories, Carbohydrate 0.7 g, Cholesterol 26.6 mg, Fat 8.3 g, Protein 6.9 g, SaturatedFat 5.1 g, Sodium 119.8 mg, Sugar 0.2 g
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
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
THREE-CHEESE FONDUE WITH TOMATO ONION CHUTNEY
Steps:
- In a large bowl toss together well the cheese and the cornstarch. Rub the inside of a heavy saucepan with the garlic, leaving it in the pan, add the wine, 3/4 cup water, and the lemon juice, and boil the mixture for 1 minute. Stir in the cheese mixture gradually and bring the mixture to a simmer over moderate heat, stirring. Stir in the Calvados and simmer the mixture, stirring, for 2 minutes. Transfer the fondue to a fondue pot, swirl in the chutney, and set the fondue pot on its stand over a low flame. Serve the breadsticks, the potatoes, the vegetables, and the tortellini for dipping into the fondue. Stir the fondue often to keep it combined.
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 FONDUE
Add some retro appeal to an entertaining dinner with a fondue party. It's easy on the cook, fun and delicious. Recipe from longos.com and posted for ZWT 7
Provided by Dreamer in Ontario
Categories Cheese
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Grate or shred cheeses and mix with flour.
- Cut bread into 1" cubes (Each cube should have crust on side).
- Cut the garlic clove and rub the inside of the pot.
- Place pot on stove and pour wine inches.
- Heat wine over medium heat until it is hot but not boiling.
- Add lemon juice and cheese mixture, stirring constantly with wooden spoon until the mixture has the appearance of a light creamy sauce.
- Add pepper and nutmeg to taste.
- Bring the sauce to a boil, then remove pot and place on a lighted burner on top of table.
Nutrition Facts : Calories 997.6, Fat 30.8, SaturatedFat 15.8, Cholesterol 76.5, Sodium 1531.6, Carbohydrate 120.1, Fiber 6.2, Sugar 3.5, Protein 41.8
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
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.
THREE-CHEESE FONDUE WITH CHAMPAGNE
Make and share this Three-Cheese Fondue with Champagne recipe from Food.com.
Provided by Mimi Bobeck
Categories Cheese
Time 30m
Yield 2 serving(s)
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.
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