MELTING POT CHEDDAR CHEESE FONDUE
Make The Melting Pot cheddar cheese fondue at home with this easy copycat recipe.
Provided by Stephanie Manley
Categories Main Course
Time 30m
Number Of Ingredients 7
Steps:
- Shred the cheeses or slice into small cubes. Coat the cheese with cornstarch.
- Turn on the fondue pot to high heat.
- Place beer, garlic, dry mustard, and Worcestershire in the pot and combine well.
- When the beer mixture is warm, add one-third of the cheese and whisk very well.
- Once the cheese has been incorporated well, continue to whisk in the cheese until it is all incorporated. Whisk until the cheese is smooth.
Nutrition Facts : Calories 256 kcal, Carbohydrate 6 g, Protein 15 g, Fat 18 g, SaturatedFat 11 g, Cholesterol 57 mg, Sodium 322 mg, ServingSize 1 serving
CHEDDAR CHEESE FONDUE
Cheddar Cheese Fondue is so versatile! It is smooth, creamy and has a delicious sharp flavor. Perfect for dipping vegetables, meat, bread, or crackers.
Provided by Erica Walker
Categories Appetizer Dinner Main Course
Time 20m
Number Of Ingredients 8
Steps:
- In a fondue pot or saucepan over LOW heat, combine beef broth, milk, Worcestershire sauce, garlic, dry mustard, and cornstarch. Don't let it boil or even come to a simmer.
- When it is just warm enough to melt cheese gradually stir in the cheese and laughing cow cheese with a figure-8 motion.
- Add beef broth to thin if needed.
Nutrition Facts : Calories 249 kcal, Carbohydrate 3 g, Protein 15 g, Fat 19 g, SaturatedFat 12 g, Cholesterol 61 mg, Sodium 484 mg, Sugar 1 g, ServingSize 1 serving
CLASSIC CHEESE FONDUE
Get together with friends around the ultimate sharing dish - a classic cheese fondue. Enjoy with crusty bread, boiled potatoes, crudités and pickles
Provided by Anna Glover
Categories Dinner
Time 35m
Number Of Ingredients 8
Steps:
- Pour the wine and lemon juice into a heavy-based pan over a medium-low heat and warm until steaming. Add all of the cheese, a handful at a time, whisking between each addition until all the cheese has been added. Continue to stir for 4-5 mins until everything is fully melted, smooth and creamy. Mix the cornflour with the kirsch in a small bowl, then stir this into the cheese mixture. Continue to cook over a low heat for a minute more.
- Rub the garlic on the inside of the fondue pot, if you like, then carefully pour the cheese mixture into the pot and immediately place it over the flame. (If you don't have a fondue set, add the garlic along with the wine in step one, then remove and discard it before you add the kirsch mixture.) Serve immediately with crusty bread, boiled new potatoes, vegetable crudités or cornichons for dunking, if you like. You can place the fondue back over a low heat if you need to reheat it after serving.
Nutrition Facts : Calories 456 calories, Fat 32 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 0.3 grams sugar, Protein 28 grams protein, Sodium 1.08 milligram of sodium
THE MELTING POT --- WISCONSIN TRIO CHEESE FONDUE
Make and share this The Melting Pot --- Wisconsin Trio Cheese Fondue recipe from Food.com.
Provided by jcatblum
Categories Cheese
Time 25m
Yield 1 pot, 2-4 serving(s)
Number Of Ingredients 9
Steps:
- Toss the Butterkase and Fontina cheese with the flour in a bowl. Place a metal bowl over a saucepan filled with 2 inches of water. You may also use a conventional double boiler. Bring the water to a boil over high heat. Reduce the heat to medium and pour the white wine and sherry into the bowl. Stir in the shallots using a fork. Cook for 30 seconds, stirring constantly.
- Add half the cheese blend and cook until the cheese is melted, stirring constantly. Add the remaining cheese blend in a small amount at a time, stirring constantly in a circular motion after each addition until the cheese is melted. Fold in the pepper and Blue cheese. Pour into a warm fondue pot and keep warm over low heat. Garnish with the scallions.
Nutrition Facts : Calories 620.1, Fat 30.2, SaturatedFat 18.7, Cholesterol 106.6, Sodium 897.3, Carbohydrate 18.2, Fiber 0.7, Sugar 3.5, Protein 26
MELTING POT SWISS CHEDDAR FONDUE
How can you go wrong with bread and hot melted cheese? This is the actual recipe used at The Melting Pot. It's not exactly a secret since they make it at the table, but our waitress even told me the exact amounts and I wrote them down!
Provided by JenniferK2
Categories Cheese
Time 10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Mix cheeses with flour.
- Heat beer in fondue pot until steaming.
- Add Worcestershire, garlic, mustard and pepper; mix well.
- Add cheese and stir until melted.
- Use chunks of bread, veggies and apples for dipping in cheese mixture.
FIESTA CHEESE FONDUE
Similar to the "Melting Pot's Fiesta Cheese Fondue" The prep time is mostly preparing the dippers and shredding the cheese. It's a very easy recipe.
Provided by jeff4328
Categories Cheese
Time 50m
Yield 1 pot for 2 people, 2 serving(s)
Number Of Ingredients 11
Steps:
- Prepare a double boiler,.
- Once water is boiling and top pot is hot, place beer inside.
- Mix in salsa.
- Add cheese slowly until you get the consistency that you desire.
- Mix in 1/4 of a teaspoon of jalapenos to taste.
Nutrition Facts : Calories 1140.9, Fat 52.3, SaturatedFat 25.9, Cholesterol 119.1, Sodium 1989.1, Carbohydrate 122.4, Fiber 13.2, Sugar 19.3, Protein 45
CHEESE FONDUE MELTING POT CHEDDAR WITH BEER RECIPE - (3.9/5)
Provided by btaylor
Number Of Ingredients 8
Steps:
- If you are using an electric fondue pot, turn it onto medium; otherwise use a double boiler to heat up this mixture. Place beer, garlic, dry mustard, and Worcestershire sauce in the pot and combine well. Shred or cube the cheeses and toss with flour, coating the cheese well. (The flour will help thicken the sauce.) When the beer mixture is warm, add one-third of the cheese and whisk very well. Once the cheese has been incorporated well, add half of the remaining cheese and whisk in very well. Add the remaining cheese and whisk until nice and smooth. Cooks notes: If you do not wish to make this with beer, I cannot give you a suggestion for the beer other than a product like O'Doul's or a near-beer with less than 3.2 percent alcohol. The beer flavor really adds a lot to this dish. Please do not serve this dish to people who do not drink alcohol. Alcohol really doesn't fully cook out of the food. The Melting Pot uses vegetable broth in place of beer for those that do not want alcohol. It is just as good as with the beer.
CHEDDAR CHEESE FONDUE RECIPE
Making a Cheddar Cheese Fondue recipe isn't as easy as melting a brick of cheddar. But it's not hard, either. Try this fondue recipe and see for yourself.
Provided by My Food and Family
Categories Cheese Appetizers
Time 20m
Yield 16 servings, 2 Tbsp. each
Number Of Ingredients 4
Steps:
- Bring broth to boil in medium saucepan. Meanwhile, mix cornstarch and mustard until blended.
- Whisk mustard mixture into broth. Stir in cheese; cook on medium heat 10 min. or until cheese is melted and sauce is well blended, stirring constantly.
Nutrition Facts : Calories 60, Fat 5 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 15 mg, Sodium 160 mg, Carbohydrate 1 g, Fiber 0 g, Sugar 0 g, Protein 3 g
MELTING POT CHEESE FONDUE
Same as the stuff they use at the restaurant. Use dippers such as green apples, carrots, celery, bread, etc
Provided by Gayle McGowan
Categories < 15 Mins
Time 15m
Yield 1 bowl, 2-4 serving(s)
Number Of Ingredients 5
Steps:
- Bring beer and worcestershire sauce to a boil.
- Add all other ingredients and stir until melted.
Nutrition Facts : Calories 980.2, Fat 75.9, SaturatedFat 48, Cholesterol 238.6, Sodium 1470.3, Carbohydrate 10.6, Fiber 0.3, Sugar 1.9, Protein 57.8
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CHEDDAR CHEESE FONDUE RECIPE - JUST LIKE MELTING POT
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5/5 (24)Total Time 30 minsCategory AppetizerCalories 235 per serving
- Rub inside of heavy pot or saucepan with cut sides of garlic, then discard the garlic. Add beer and bring to a simmer over moderate heat.
- Coat the grated cheese with the cornstarch. Gradually add cheese to pot and cook, stirring constantly in a zigzag pattern to prevent cheese from balling up. Do this until cheese is just melted and creamy, but do not let boil.
- Stir in the Worcestershire sauce, dry mustard and ground nutmeg. Bring fondue to a simmer and cook, stirring, until thickened, about 5-8 minutes. Do not overcook or fondue will get stringy. Transfer to a fondue pot set over a flame.
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