CHEESE FONDUE
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
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
CHEESE FONDUE RECIPE WITH COGNAC OR BRANDY
This traditional cheese fondue recipe features Emmental and Gruyere cheeses plus brandy or cognac. It's perfect for parties and special occasions.
Provided by Danilo Alfaro
Categories Appetizer
Time 1h15m
Yield 4
Number Of Ingredients 10
Steps:
- Gather the ingredients.
- Cut bread into bite-sized cubes.
- Roughly cut the cheeses into small chunks. This technique is preferable to grating it, as it will melt more smoothly.
- Combine the cornstarch and Kirsch and mix to form a slurry.
- Peel the garlic clove and cut it in half, then rub the inside of a heatproof fondue pot with the cut garlic clove.
- Pour in the wine and bring it to a gentle simmer , but don't boil. Stir in the cornstarch-Kirsch slurry until combined.
- Add the cheese a handful or so at a time, stirring until it's melted before adding more.
- Season to taste with salt, pepper, and nutmeg.
- Adjust the consistency of the cheese sauce with warmed wine if it becomes too thick.
- Serve bread cubes with skewers or long fondue forks for dipping into the fondue .
- Enjoy!
Nutrition Facts : Calories 728 kcal, Carbohydrate 89 g, Cholesterol 58 mg, Fiber 4 g, Protein 34 g, SaturatedFat 11 g, Sodium 1313 mg, Sugar 8 g, Fat 22 g, ServingSize 4 servings, UnsaturatedFat 0 g
CHEESE FONDUE
Throw a party with Tyler Florence's Cheese Fondue recipe from Food Network, a creamy mixture of Swiss and Gruy�re; serve it with chunks of bread and apples.
Provided by Tyler Florence
Categories appetizer
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 10
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!
CLASSIC CHEESE FONDUE
Steps:
- Toss the Gruyere and Emmental with the flour in a medium bowl.
- Combine the wine and garlic in a fondue pot or medium saucepan and bring to a simmer. Gradually add the cheese mixture while stirring constantly, simmering until the cheese is incorporated and thoroughly melted. Stir in the mustard, nutmeg and cherry brandy if using.
- If you are using a fondue pot, set it over its burner. Otherwise, pour the mixture into a slow cooker and set it to "warm." Serve with an assortment of dippers such as baguette cubes, sliced vegetables and sliced fruit.
AUTHENTIC ORIGINAL TRADITIONAL SWISS FONDUE (OLD WORLD RECIPE)
Make and share this Authentic Original Traditional Swiss Fondue (Old World Recipe) recipe from Food.com.
Provided by Mimi Bobeck
Categories Lunch/Snacks
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- The optimal choice of pots is a steel or cast iron medium sized pot (2 quart) with an enameled interior.
- In a medium sized bowl, combine the three cheeses and toss with the flour.
- Rub the inside of the fondue pot with the garlic halves.
- Add the wine and heat over medium heat until hot, but not boiling.
- Stir in lemon juice and kirsch.
- Add a handful of cheese at a time to the wine mixture, stirring constantly and not adding more cheese until the previous has melted, bubbling gently and has the appearance of a light creamy sauce season with pepper and nutmeg.
- Remove the pot from the heat and place over an alcohol safety burner on the table.
- Adjust the burner flame so the fondue continues to bubble gently.
- Serve with plenty of crusty bread cubes.
CHEESE FONDUE
Make and share this Cheese Fondue recipe from Food.com.
Provided by Mimi Bobeck
Categories Lunch/Snacks
Time 30m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Rub inside of a 4-quart heavy pot with cut sides of garlic, then discard garlic.
- Add wine to pot and bring just to a simmer over moderate heat.
- Stir together cornstarch and kirsch in a cup.
- Gradually add cheese to pot and cook, stirring constantly in a zigzag pattern (not a circular motion) to prevent cheese from balling up, until cheese is just melted and creamy (do not let boil).
- Stir cornstarch mixture again and stir into fondue.
- Bring fondue to a simmer and cook, stirring, until thickened, 5 to 8 minutes.
- Transfer to fondue pot set over a flame and serve with bread for dipping.
CHEESE FONDUE
This is great served with chunks of bread. 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! Recipe from Tyler Florence.
Provided by CookingONTheSide
Categories Cheese
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 9
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!
NEUCHATEL STYLE CHEESE FONDUE
A cheese fondue recipe I've used since forever which includes kirsch (cherry brandy). It's actually pretty simple to make. If your fondue pot isn't stovetop-safe, make it in a saucepan and transfer it. Nowadays, I actually use a crockpot and sent my old fondue pot to garage-sale heaven. I'm guessing at how much this makes; I've never measured it. Also, I must confess I've used various dry white wines in this but--despite the name of the recipe--never used Neuchatel.
Provided by echo echo
Categories One Dish Meal
Time 20m
Yield 1 pint
Number Of Ingredients 8
Steps:
- Rub the inside of the fondue pot (or chafing dish or crockpot) with cut garlic clove.
- Dredge the shredded cheese in flour.
- Put the wine in the fondue pot and set on stove over low heat.
- When the wine is warm enough to begin sending bubbles to the surface, but NOT HOT, begin to add the cheese, a handful at a time, as you whisk without stopping.
- When all the cheese has been added and melted, slowly stir in the kirsch.
- Rush the hot pot to the table (lamp under pot should be lit with a fairly high flame).
- At the table add pepper and nutmeg.
- Have diners spear pieces of bread, dunk it and swirl it to coat all sides, then lift it from the pot to their plates, twirling to keep it from dripping.
- When cool enough, eat the whole piece at one bite.
- Do NOT let the flame cool, as fondue separates and looks rubbery; if this happens add a little warmed (NOT cold) wine to revive it (wine can also be added to thin it, if needed).
- The custom supposedly is to serve no other food with the fondue and to drink hot coffee or tea with it; 1 small glass of kirsch should be drunk halfway through and another at the end.
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