Better Than A Restaurant Cheese Fondue Food
BETTER-THAN-A-RESTAURANT CHEESE FONDUE
Fast and easy fondue tastes better than the stuff from the leading fondue chain and is only a fraction of the cost. Serve with sourdough bread cubes or Granny Smith or Honeycrisp apple slices.
Provided by Vanessa Jam
Categories Cheese Fondue
Time 15m
Yield 4
Number Of Ingredients 5
Steps:
- Pour enough water into a large pot to be a few inches deep. Set a large stainless steel bowl atop the pot to make a double-boiler. Put garlic cloves into the bowl and turn heat below double-boiler to medium; cook until the garlic is fragrant and warm, 2 to 3 minutes.
- Pour wine into the bowl; cook until fragrant, 2 to 3 minutes. Remove garlic from wine and discard.
- Mix Gruyere cheese, Cheddar cheese, and flour in a bowl; gradually add to the wine while stirring continually. Cook and stir the mixture until the cheese is melted and the mixture is smooth, 2 to 3 minutes.
Nutrition Facts : Calories 523.3 calories, Carbohydrate 4.5 g, Cholesterol 121.9 mg, Fat 37.2 g, Fiber 0.1 g, Protein 31.4 g, SaturatedFat 22.7 g, Sodium 546 mg, Sugar 1.1 g
BETTER-THAN-A-RESTAURANT CHEESE FONDUE
Fast and easy fondue tastes better than the stuff from the leading fondue chain and is only a fraction of the cost. Serve with sourdough bread cubes or Granny Smith or Honeycrisp apple slices.
Provided by Vanessa Jam
Categories Cheese Fondue
Time 15m
Yield 4
Number Of Ingredients 5
Steps:
- Pour enough water into a large pot to be a few inches deep. Set a large stainless steel bowl atop the pot to make a double-boiler. Put garlic cloves into the bowl and turn heat below double-boiler to medium; cook until the garlic is fragrant and warm, 2 to 3 minutes.
- Pour wine into the bowl; cook until fragrant, 2 to 3 minutes. Remove garlic from wine and discard.
- Mix Gruyere cheese, Cheddar cheese, and flour in a bowl; gradually add to the wine while stirring continually. Cook and stir the mixture until the cheese is melted and the mixture is smooth, 2 to 3 minutes.
Nutrition Facts : Calories 523.3 calories, Carbohydrate 4.5 g, Cholesterol 121.9 mg, Fat 37.2 g, Fiber 0.1 g, Protein 31.4 g, SaturatedFat 22.7 g, Sodium 546 mg, Sugar 1.1 g
CLASSIC CHEESE FONDUE VARIATIONS
Most classic fondue recipes use Swiss or Swiss and Gruyere cheese. Not all cheese made good fondues and will separate into two layers of cheese and wine, or are too runny to be used. These various cheese have been tested and work well in the classic fondue recipe Brick makes a fondue that is moderately sharp about midway between cheddar and Limburger. Fontina has a delicate nutty flavor and muenster is mild.
Provided by Nyteglori
Categories Cheese
Time 10m
Yield 10 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.
- Note: When choosing your wine you may choose a color or flavor other than what is listed here. Sherry is good for appetizer fondue; Champagne, Nechatel or Fendant de Sion are good for either appetizers or the main course; and Rhine, Moselle, Chablis, Sauterne are best for main dishes.
- Pour in wine and lemon juice. Warm until bubbles rise to the surface. Do not cover or boil.
- Remember to stir constantly from now one. Add a handful of cheeses, keeping the heat medium (do not boil), when melted add another handful. After all the cheese is melted and bubbling add a dash of nutmeg and pepper. Transfer to fondue pot and keep warm over fondue burner.
- Note: If fondue becomes too thick add a bit of warmed wine. If it separates combine 1 T cornstarch and 2 T wine and stir into fondue.
Nutrition Facts : Calories 66.2, Fat 3.5, SaturatedFat 2, Cholesterol 11.9, Sodium 37.6, Carbohydrate 1.2, Sugar 0.3, Protein 3.3
BETTER-THAN-A-RESTAURANT CHEESE FONDUE
Fast and easy fondue tastes better than the stuff from the leading fondue chain and is only a fraction of the cost. Serve with sourdough bread cubes or Granny Smith or Honeycrisp apple slices.
Provided by Vanessa Jam
Categories Cheese Fondue
Time 15m
Yield 4
Number Of Ingredients 5
Steps:
- Pour enough water into a large pot to be a few inches deep. Set a large stainless steel bowl atop the pot to make a double-boiler. Put garlic cloves into the bowl and turn heat below double-boiler to medium; cook until the garlic is fragrant and warm, 2 to 3 minutes.
- Pour wine into the bowl; cook until fragrant, 2 to 3 minutes. Remove garlic from wine and discard.
- Mix Gruyere cheese, Cheddar cheese, and flour in a bowl; gradually add to the wine while stirring continually. Cook and stir the mixture until the cheese is melted and the mixture is smooth, 2 to 3 minutes.
Nutrition Facts : Calories 523.3 calories, Carbohydrate 4.5 g, Cholesterol 121.9 mg, Fat 37.2 g, Fiber 0.1 g, Protein 31.4 g, SaturatedFat 22.7 g, Sodium 546 mg, Sugar 1.1 g
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