Cheddar Cheese Fondue With Apples And Radishes Food

CHEESE FONDUE

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!

CHEDDAR FONDUE

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.

IRISH CHEDDAR AND STOUT FONDUE

Steps:

• Steam all vegetables until tender, about 15 minutes. Arrange vegetables and apples around edge of large platter.
• Meanwhile, toss cheese with flour in large bowl. Bring 3/4 cup stout, juice concentrate, and mustard to simmer in large saucepan over medium heat. Gradually add cheese mixture, stirring constantly, until cheese is melted and smooth, thinning with more stout, if desired. Season to taste with salt and pepper. Transfer fondue to bowl. Place in center of platter with vegetables.

BEER & CHEDDAR FONDUE

Steps:

• In a large bowl, combine cheese and flour. In a small saucepan, heat the beer, garlic, mustard and pepper 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 almost completely melted. Continue adding cheese mixture, 1 handful at a time, allowing cheese to almost completely melt between additions. Keep warm. Serve with radishes, sliced apples and breadsticks.

CHEDDAR AND HARD CIDER FONDUE

Steps:

• Heat cider, broth, Worcestershire, and garlic in a medium pot over medium heat and simmer for 5 minutes.
• Toss the cheeses together in a medium bowl. Sift the corn starch over the cheese, and toss to coat lightly.
• Using a wooden spoon, sprinkle some cheese mixture into the warm liquid and continue to stir in small amounts of cheese until it is all incorporated and the fondue is smooth and melted, about 15 minutes. Stir in cayenne, salt and Bourbon, if using.
• Transfer to a fondue pot or double boiler and serve with desired dippers.

CHEDDAR CHEESE FONDUE

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.

CHEESY CHEDDAR AND APPLE CIDER FONDUE

Steps:

• Grate cheddar cheese; toss with cornstarch in a plastic bag; set aside.
• In a medium saucepan, heat apple cider, wine and lemon juice.
• Add cheese to liquid in pot by small handfuls, whisking till cheese is melted; if cheese appears grainy, stir in another tbsp of lemon juice.
• Stir in nutmeg and pepper.
• Transfer fondue to crockpot or fondue pot to keep warm, and stir occasionally.
• Serve with fruit slices, breadsticks, bread cubes, and/or sausage pieces impaled on short wooden skewers or fondue forks and dip in cheese.
• For Vegetarian Omit the sausage or use Vegetarian "fake" sausage product.

MELTING POT SWISS CHEDDAR FONDUE

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.

APPLE CIDER-CHEDDAR FONDUE

Steps:

• In a medium-sized mixing bowl, toss the cheese and cornstarch together.
• Add the cider and lemon juice to a saucepan; heat over medium heat until just barely simmering.
• Add the cheese mixture to the saucepan, a handful at a time; stir until the cheese is melted before adding the next handful of cheese.
• Add in the salt, cinnamon, nutmeg, and pepper to taste; stir to blend.
• Let cook on low heat for 3-5 minutes or until thickened.
• Pour into a fondue pot and keep warm over the burner OR transfer to a crockpot set on LOW to keep it warm.
• Serve with cheddar cheese cubes, waffle pieces, sausage slices, apple slices, or anything else you can think of.

CIDER CHEESE FONDUE

Steps:

• In a large saucepan, bring cider to a boil. Reduce heat to medium-low. Toss the cheeses with cornstarch and pepper; stir into cider. Cook and stir until cheese is melted, 3-4 minutes. , Transfer to a small fondue pot or 1-1/2-qt. slow cooker; keep warm. Serve with bread cubes and sliced apples and green peppers.

CLASSIC CHEESE FONDUE

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.

CHEDDAR CHEESE FONDUE (COURTESY OF THE MELTING POT)

Steps:

• start with 4 oz of base (beer, milk or broth).
• add garlic.
• add 3 shakes of mustard powder.
• stir.
• add small amount of cheddar cheese.
• mix thoroughly (using whipping motion until cheese is melted).
• add five turns of pepper grinder.
• add three to four shakes of worcestershire sauce.
• fold in pepper & worcestershire.
• remove mixing fork.

CHEDDAR CHEESE FONDUE RECIPE

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.

CHEDDAR CHEESE FONDUE WITH APPLES AND RADISHES

Steps:

• In a small saucepan, bring the wine, water, and shallot to a boil over high heat. Reduce the heat to low and simmer the mixture until the shallots are tender and about 1 cup of the liquid remains, about 3 minutes.
• Meanwhile, toss the cheese with the cornstarch in a medium bowl to coat evenly.
• Whisk a small amount of the cheese mixture into the simmering shallot liquid until it is melted. Continue to whisk in small amounts of the cheese mixture until it is all incorporated and the fondue is smooth and melted. Stir in the bacon and cayenne, and season the fondue with salt and pepper to taste.
• Transfer the fondue to a fondue pot and serve with the radishes and apples for dipping.
• Adding a small amount of cornstarch to a dish that would normally require cream or butter can provide body and creaminess without adding a lick of fat.
• Fat: 80g (before), 10.3g (after)
• Calories: 1,490 (before), 248 (after)
• Protein: 19g
• Carbohydrates: 18g
• Cholesterol: 34 mg
• Fiber: 3g
• Sodium: 666mg