11 Cheese Fondue Dippers Food
11 CHEESE FONDUE DIPPERS
11 popular dippers that will take your cheese fondue eating experience to the next level!
Provided by Renee' Groskreutz
Categories Meal planning
Number Of Ingredients 11
Steps:
- Pick some dippers to try
- Tell us your favorites
THE ULTIMATE CHEESE FONDUE DIP STATION
Provided by Nancy Fuller
Categories appetizer
Time 30m
Yield 10 to 12 servings
Number Of Ingredients 9
Steps:
- In a medium bowl, toss to combine the Emmenthal, Gruyere, cornstarch, salt, garlic powder and white pepper; set aside.
- Bring the wine to a simmer in a medium saucepan over medium-high heat. Add a large handful of the cheese mixture and whisk until smooth. Repeat until all the cheese has been added and is completely melted and smooth. Whisk in the applejack to taste.
- Transfer the melted cheese to a fondue pot or casserole dish and serve warm (over a flame) with bread cubes, sausages, vegetables and fruit.
FOUR CHEESE FONDUE WITH ASSORTED DIPPERS
Provided by Valerie Bertinelli
Categories main-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Add the cheeses and cornstarch to a medium-size bowl. Using clean hands, toss the cheese with cornstarch to combine.
- Add the wine, lemon juice, mustard, garlic powder and a pinch of nutmeg to a fondue pot or a heavy bottom ceramic saucepan. Whisk to combine and bring to a simmer over medium-low heat. Gradually add the cheeses in cup-size increments, being sure to let the cheese completely melt before adding more. Avoid over-stirring, as it could make the fondue stringy. Add salt to taste.
- Keep warm in a fondue pot and serve immediately. Use fondue forks or wooden skewers to dip dippers into fondue.
CHEESE FONDUE
This is great served with chunks of bread. 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! Recipe from Tyler Florence.
Provided by CookingONTheSide
Categories Cheese
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In 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 and enjoy!
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From thesearchforimperfection.com
- Bread. This is a classic vessel for cheese fondue. My favorite is a nice crusty baguette cut into big 1″ chunks.
- Broccoli. The best way to eat your veggies… dipped in cheese! You can either blanch these VERY quickly before serving, or even if you run out of time you could serve them raw as the hot fondue will end up blanching them a little.
- Salami. It’s like delicious melty charcuterie on a stick. You could either make nice slices like below, or cut it up into chunks. It doesn’t really matter because it’s hard enough to stay on the stick.
- Baby Potatoes. Use halved fingerlings or Trader Joe’s “teeny tiny potatoes” cooked just long enough so they don’t fall apart in the cheese. When you check for doneness you’ll want the fork to still have quite a bit of give.
- Roasted Balsamic Brussel Sprouts. This will make a convert of any brussel sprout skeptic. Cut them in half, sprinkle with salt, pepper, olive oil, and balsamic vinegar.
- Meatballs. Talk about comfort food. Bake off a bag of frozen meatballs and you’re good to go!
- Pretzel Bites. These go especially well with the beer cheese fondue. You could either be ambitious and make them from scratch, or buy the frozen pretzels, bake them off, then cut them up.
- Asparagus. Cut the woody bottoms off. Lay them out on a baking sheet. Sprinkle with salt, pepper, and a little bit of olive oil. Bake at 425° for 10-12 minutes.
- Steak. One of my favorites is beef tenderloin cooked and diced into 1″ chunks, but really any steak will do.
- Shrimp. A nice 15-20 peeled and deveined, tail on shrimp is perfect. Boil in a pot with Old Bay and lemons for just a few minutes until they’re pink. You can either bring them over warm, or let them get cold and they’re like shrimp cocktail.
DIPPERS AND ACCOMPANIMENTS FOR CHEESE FONDUE - THE …
WHAT TO DIP IN CHEESE FONDUE - 13 BEST FOODS FOR …
From food52.com
Estimated Reading Time 5 mins
- 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.
FONDUE DIPPERS CHEESE RECIPES ALL YOU NEED IS FOOD
For both little and big kids: Let them help shred the cheese and stir it into the simmering apple juice, and choose and help prep all the dippers. Provided by Food Network Kitchen. Categories appetizer. Total Time 30 minutes. Cook Time 30 minutes. Yield 6 to 8 servings (3 cups dip) Number Of Ingredients 16
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Crunchy, juicy fresh apples are ideal for smothering with melted chocolate. For this, it’s better to choose medium-sized fresh apples and cut them into thin slices. Put the apples into a bowl of lemon juice combined with water to prevent them from browning. Dry them out, and your apples are ready to dip into the melted chocolate.
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2. Potatoes. If you’re a fan of cheese fries, then pairing your fondue with crispy potatoes is a must. You can get creative with this one and make homemade french fries, roasted or baked potatoes or potato chips. If you opt for potato chips, you might also want to try tortilla chips for homemade cheesy nachos.
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April 11, 2023. National Cheese Fondue Day is celebrated each year on April 11. Since cheese is such a popular (and delicious) ingredient, this day recognizes a food holiday that many enjoy. Fondue is a dish of melted cheese or other ingredients, served in a communal pot, known as the caquelon. This pot is placed over a small portable stove ...
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Chocolate fondue is a natural for Valentine’s Day, and for good reason: Dipping luxurious foods in molten chocolate is delicious and, let’s face it, pretty sensual.It’s fine to serve the usual fondue contenders—strawberries, bananas, cookies, graham crackers, cubes of angel food cake—but consider adding some more interesting options too, to hit that sweet-salty …
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Breakfast Fondue. “Don’t let your slumber party slumber through breakfast. Wake up those sleepy palates with a breakfast fondue. Easy and nourishing, the simple fruit sauce can be whipped up in minutes, and you will be wow’ed at how much kids will eat of this dip once they start dunking.”. -cannedfood.
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Fondue can come in a lot of different ways, from homemade to convenient ready-to-serve options, like Emmi Fondu.All you need is a nutty, alpine-style cheese like Gruyère and soft melty cheeses like Swiss Emmentaler and Appenzeller, cornstarch or flour, cloves, white wine and lemon juice.Traditional Swiss fondue is also made with, kirsch, a clear, colorless fruit brandy.
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Slice a garlic clove in half and then rub the exposed side all over inside your fondue pot (or saucepan). Add the broth and vinegar to the pot over medium heat and bring it to a simmer. Add the cheese mixture to the pot one handful at a time and stir until melted. The mustard and nutmeg get added last. Stir them in until smooth.
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From pinterest.ca
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