Cheese With Wine And Sherry Fondue Food

EASY HOMEMADE CHEESE AND WINE FONDUE RECIPE

Steps:

• Gather the ingredients.
• Heat the white wine in a saucepan over medium heat.
• Slowly add remaining ingredients, stirring to melt the cheese.
• When cheese is melted and all ingredients are combined, transfer to a fondue pot if you have one. If you don't have a fondue pot, a crockpot set on low can keep your fondue warm, or, use a cast iron skillet which will stay hot, and warn your guests not to touch the hot pan.
• Serve and enjoy!

CHEESE FONDUE

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 (if using; otherwise, use water or wine) 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.
• What to dip:
• •Cubes of French bread
• •Cubes of apple and pear
• •Roasted potatoes
• •Julienned raw red bell pepper
• •Blanched broccoli florets
• What to drink:
• •Dry white wine such as dry Riesling or Sancerre
• •German lager or Saison-style ale
• •Farmhouse cider
• •Fino Sherry

CHEESE WITH WINE AND SHERRY FONDUE

Steps:

• Grate cheeses to thick shreds and combine in large bowl with flour. Set aside. Slice shallots thinly to equal about 1/4 cup. Rub heavy or cast iron fondue pot with clove of garlic. Place heavy pot or stove worthy fondue pot on low/medium heat. Melt butter and add 1/4 cup thinly sliced shallots and cook for 30 minutes until brown and caramelized. Add wine and sherry and wait until it bubbles. Add cheese one handful at a time and stir in figure eight movements until melted and smooth then add another handful and repeat until all cheese is melted and smooth. If too thick add 1/4 cup extra dry sherry and stir into cheese using same figure eight movements until combined thoroughly. Add nutmeg and finely chopped garlic and stir until mixed. Remove from stove and place in fondue pot or if already in fondue pot place it over lit fondue burner.

SHERRY CRABMEAT FONDUE

Steps:

• Combine cream cheese and cheese spread in 4-cup glass measure.
• Microwave at medium 4 minutes stirring at 2-minute intervals until cheese melts.
• Stir in crabmeat, half-and-half, Worcestershire sauce and garlic powder.
• Microwave at medium-high (70 percent power) for 2 minutes or until thoroughly heated, stirring at 1 minute intervals.
• Pour into fondue pot or chaffing dish.
• Garnish with green onions and sprinkle with paprika.
• Serve with French bread cubes and boiled shrimp if desired.

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!

COBLY OR MONTERAY JACK FONDUE

Steps:

• Combine cheese and cornstarch in a bag. Shake to make sure cheese is coated with cornstarch.
• Rub inside of pot with garlic clove cut in half. Discard garlic.
• Note: When choosing your wine you may choose a color or flavor other than what is listed here. Sherry is good for appetizer fondue; Champagne, Nechatel or Fendant de Sion are good for either appetizers or the main course; and Rhine, Moselle, Chablis, Sauterne are best for main dishes.
• Pour in wine and lemon juice. Warm until bubbles rise to the surface. Do not cover or boil.
• Remember to stir constantly from now one. Add a handful of cheeses, keeping the heat medium (do not boil), when melted add another handful. After all the cheese is melted and bubbling add a dash of nutmeg and pepper. Transfer to fondue pot and keep warm over fondue burner.
• Note: If fondue becomes too thick add a bit of warmed wine. If it separates combine 1 T cornstarch and 2 T wine and stir into fondue.