Cheese And Clam Fondue Food

CLAM FONDUE

Steps:

• Mix all ingredients together except for the bread.
• Cut off the top of the bread and save it.
• Hollow out the bread leaving a 1/2 inch thick shell.
• Pour the clam mixture into the bread and cover with the bread top.
• Bake on a cookie sheet for 2 1/2 hours to 3 hours at 250 degrees F.
• Use the carved out bread to make bread cubes for dipping and serve with bagetttes if you like too.

CHEESE AND CLAM FONDUE

Steps:

• Place the cheese cubes in a 3-cup glass serving dish.
• Drain the clams, reserving ¼ cup of liquid.
• Add the liquid to the cheese cubes. Set aside the clams.
• Microwave the cheese on HIGH for 2 minutes or until just melted, stirring once.
• Stir in the clams and all remaining ingredients.
• Microwave on HIGH for 2 minutes 30 seconds or until hot.
• Serve in hard bread bowl.

CHEESE FONDUE

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!

QUICK CHEESE FONDUE

Steps:

• Combine cornstarch and mustard in medium saucepan. Add wine; whisk until completely dissolved.
• Add VELVEETA; cook on medium heat 5 min. or until VELVEETA is completely melted and mixture is well blended, stirring frequently.
• Add cheddar; cook and stir 2 to 3 min. or until melted.

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.

FESTIVE GRUYERE FONDUE

Steps:

• Melt butter in heavy saucepan over low heat. Add shallots and cook until soft.
• Add wine and bring to boiling to reduce by half. Add whipping cream; simmer 5 minutes.
• Combine cornstarch with cheese and add to saucepan, stirring constantly until melted. Do not boil. Season with salt to taste. Pour mixture into fondue pot. Serve with bread cubes or raw vegetables.

CREAMY CHEDDAR FONDUE

Steps:

• Heat cream cheese with milk in fondue pot or saucepan on low heat.
• Stir until it is smooth.
• Add in the cheddar cheese; keep stirring!
• Let completely melt together; stir in the onion.
• You may dip the French bread into the fondue!

EASY CHEESE FONDUE

Steps:

• Heat tomato juice and onion soup mix in med saucepan over med high heat. Add lemon juice then slowly add cheese. Heat until cheese has melted . Transfer to fondue pot.