Cheese Fondue Casserole Food

CHEESE FONDUE

Steps:

• In a 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. Serve with chunks of French and pumpernickel breads. Some other suggestions are Granny Smith apples and blanched vegetables such as broccoli, cauliflower, carrots and asparagus. Spear with fondue forks or wooden skewers, dip, swirl and enjoy!

MELTY CHEESE FONDUE POT

Steps:

• Put the brie, cream cheese, gruyère, half the parmesan, the milk and cornflour into a food processor, and blitz until smooth. Stir through the thyme and a little black pepper. Spoon the chutney into an ovenproof baking dish (ours was 15cm round) and spread it over the base. Top with the cheese mixture, spread to cover the chutney, then scatter over the remaining parmesan. It can now be covered with cling film and chilled for up to 3 days.
• Heat oven to 160C/140C fan/gas 3. Put the baking dish on a baking tray and cook for 25 mins until bubbling. Turn the grill to a medium-high setting and grill for 2-3 mins or until golden brown and crispy on top. Remove from the oven and leave to cool for 5 mins before serving with crusty bread for dunking.

FOUR CHEESE FONDUE WITH ASSORTED DIPPERS

Steps:

• Add the cheeses and cornstarch to a medium-size bowl. Using clean hands, toss the cheese with cornstarch to combine.
• Add the wine, lemon juice, mustard, garlic powder and a pinch of nutmeg to a fondue pot or a heavy bottom ceramic saucepan. Whisk to combine and bring to a simmer over medium-low heat. Gradually add the cheeses in cup-size increments, being sure to let the cheese completely melt before adding more. Avoid over-stirring, as it could make the fondue stringy. Add salt to taste.
• Keep warm in a fondue pot and serve immediately. Use fondue forks or wooden skewers to dip dippers into fondue.

CLASSIC CHEESE FONDUE

Steps:

• In a bowl, toss the Gruyere and Emmentaler with the cornstarch.
• Rub the inside of a cheese fondue pot, or medium, enameled cast-iron casserole with the garlic, then add the wine and bring to a simmer.
• Add the cheese mixture all at once.
• Using a wooden spoon, stir over moderately low heat just until the cheese is melted and smooth, about 5 minutes.
• Stir in the Kirsch and season with salt and pepper.
• Serve with the bread, salami and pickles.
• Make ahead: The fondue can be refrigerated overnight and reheated in a microwave, or on the stove over low heat.

CAROLE'S HAM AND CHEESE FONDUE CASSEROLE

Steps:

• Mix bread, ham and cheese in a large mixing bowl with lid, or big ziplock.
• Mix flour and mustard. Sprinkle in the ham mixture and toss.
• Pour into a greased 9x13 dish.
• Pour butter on the mixture and toss.
• Beat eggs with milk and seasonings.
• Pour over dry ingredients.
• Cover and chill at least 4 hours (Overnight is better).
• Bake uncovered at 350 º for 1 hour until puffed and golden. Serve at once.

FIVE-CHEESE FONDUTA

Steps:

• Preheat oven to 450°. Brush an 8-in. cast iron or other ovenproof skillet with 1 tablespoon butter; set aside. In a large bowl, beat cream cheese, mozzarella, fontina, cheddar and Parmesan cheeses, garlic, rosemary, thyme, pepper and remaining 2 tablespoons butter until combined. Spread into prepared skillet. Bake until bubbly and golden brown, 15-20 minutes. Serve with baguette slices, pita chips or vegetables.

CHEESE FONDUE MAC & CHEESE

Steps:

• In a small skillet, toss bread crumbs with 1-1/2 teaspoons oil; cook and stir over medium-high until golden brown. Remove from pan., In same skillet, heat remaining oil over medium heat. Add pancetta; cook until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels., Cook macaroni according to package directions. Meanwhile, in a large saucepan, heat butter over medium heat. Add shallot and garlic; cook and stir 1-2 minutes or until tender. Stir in flour and seasonings until blended; gradually whisk in milk and wine. Bring to a boil, stirring constantly; cook and stir 2-3 minutes or until thickened. Stir in cheeses until melted., Drain macaroni and add to sauce. Add pancetta; toss to combine. Sprinkle with toasted bread crumbs.