Cajun Cheddar Fondue Food

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CHEESE FONDUE



Cheese Fondue image

A classic cheese fondue recipe that is easy and sure to impress guests. Includes tips for making smooth fondue, the best cheeses, dippers and more!

Provided by Erin Clarke / Well Plated

Categories     Appetizer

Time 25m

Number Of Ingredients 19

1/3 pound firm alpine-style cheese (such as gruyere)
1/3 pound fontina
1/3 pound gouda
2 tablespoons cornstarch
1 cup dry white wine (such as Sauvignon Blanc)
1 clove garlic (minced)
1 tablespoon fresh lemon juice
1 tablespoon brandy
1 teaspoon Dijon mustard
1/8 teaspoon nutmeg
Boiled baby new potatoes in their skins (quartered if large)
Lightly steamed broccoli florets
Lightly steamed cauliflower florets
Lightly steamed asparagus
Button mushrooms (wiped clean and stems removed)
Cherry tomatoes
Sliced firm apples (such as Granny Smith)
Cooked sliced hot sausage
Cubed French, sourdough, and/or pumpernickel bread

Steps:

  • Grate all of the cheeses. In a medium bowl, combine the cheeses with the cornstarch, tossing thoroughly to coat all pieces.
  • In a stove-safe fondue pot or large heavy saucepan, bring the wine, garlic, and lemon juice to a simmer over medium-low heat. Add the cheeses to the simmering liquid a little at a time, stirring well between each addition to ensure a smooth fondue. Once smooth, stir in the brandy, mustard, and nutmeg.
  • Arrange an assortment of bite-size dipping foods on a platter. If necessary, carefully pour the fondue into a fondue pot. Serve with fondue forks or wooden skewers. Dip and enjoy!

Nutrition Facts : ServingSize 1 of 6, not including dippers, Calories 343 kcal, Carbohydrate 5 g, Protein 20 g, Fat 23 g, SaturatedFat 14 g, Cholesterol 86 mg, Sugar 2 g

CHEDDAR FONDUE



Cheddar Fondue image

"This cheesy blend, sparked with mustard and Worcestershire sauce, is yummy," relates field editor Norene Wright of Manilla, Indiana.

Provided by Taste of Home

Categories     Appetizers

Time 15m

Yield 2-1/2 cups.

Number Of Ingredients 9

1/4 cup butter
1/4 cup all-purpose flour
1/2 teaspoon salt, optional
1/4 teaspoon ground mustard
1/4 teaspoon pepper
1/4 teaspoon Worcestershire sauce
1-1/2 cups whole milk
2 cups shredded cheddar cheese
Bread cubes, ham cubes, bite-size sausage and or broccoli florets

Steps:

  • In a small saucepan, melt butter; stir in flour, salt if desired, mustard, pepper and Worcestershire sauce until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add the cheese; cook and stir until cheese is melted. , Transfer to a fondue pot or 1-1/2-qt. slow cooker; keep warm. Serve with bread, ham, sausage and/or broccoli.

Nutrition Facts : Calories 77 calories, Fat 6g fat (4g saturated fat), Cholesterol 21mg cholesterol, Sodium 101mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 3g protein.

CLASSIC CHEESE FONDUE



Classic Cheese Fondue image

This traditional Swiss fondue - the sort you might have encountered in an Alpine ski lodge circa 1972 - calls for an equal amount of Gruyère cheese, for its depth of flavor, and Emmenthaler, for its supple texture; a shot of kirsch, for its cherry aroma and alcoholic oomph; and a little garlic, for bite. It takes all of 15 minutes, and will emerge as magnificently creamy, smooth and velvety as custard, but with a funky, deep flavor that dazzlingly enriches anything you dunk in the pot: bread cubes, apple slices, clementine sections, nuggets of salami, pretzels, tofu. It is even marvelous spooned onto a romaine lettuce salad in place of dressing.

Provided by Melissa Clark

Categories     dips and spreads, appetizer, main course

Time 15m

Yield 6 servings

Number Of Ingredients 10

1 small garlic clove, halved
1 cup dry white wine
3/4 pound Gruyère cheese, grated
3/4 pound Emmenthaler, raclette or Appenzeller cheese, grated
1 1/2 tablespoons cornstarch
1 to 2 tablespoons kirsch (optional)
Kosher salt, to taste
Freshly ground black pepper, to taste
Freshly grated nutmeg, to taste (optional)
Crusty bread cubes; steamed broccoli or cauliflower; carrot, celery or fennel sticks; cubed apple; seedless grapes; clementine sections; cubed salami, soppressata or kielbasa; roasted chestnuts and/or dried apricots, for serving.

Steps:

  • Rub cut side of garlic on inside of large Dutch oven or heavy-bottomed saucepan, preferably cast iron, rubbing the bottom and halfway up the sides. Add wine and bring to a simmer over medium-high heat.
  • Meanwhile, in a large bowl, toss cheeses with cornstarch. Add a handful at a time to simmering wine, stirring until first handful melts before adding next. Reduce heat to medium and stir constantly until cheese is completely melted. Add kirsch, if using, and heat until bubbling, about 1 to 2 minutes. Season with salt, pepper and nutmeg, if desired. Serve with crusty bread and other accompaniments. (See variations below)

Nutrition Facts : @context http, Calories 495, UnsaturatedFat 13 grams, Carbohydrate 4 grams, Fat 36 grams, Fiber 0 grams, Protein 32 grams, SaturatedFat 22 grams, Sodium 861 milligrams, Sugar 1 gram

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