FIERY FONDUE
Provided by Patrick and Gina Neely : Food Network
Categories appetizer
Time 25m
Yield 8 to 10 servings
Number Of Ingredients 9
Steps:
- In a large bowl toss together cheeses and flour.
- To a 4-quart saucepan, add the beer, smashed garlic and chipotle chiles and bring to a simmer for 10 minutes.
- Whisk in cheese by the handful, making sure each addition melts before you add the next. Keep at a bare simmer. Transfer to a fondue pot and set over a low flame.
- Serve with fondue accompaniments of fruits, vegetables and bread.
CHIPOTLE CHEESE FONDUE
Steps:
- To make the fondue:
- In a bowl toss together cheeses and cornstarch.
- Rub inside of a heavy 3- to 4-quart saucepan with garlic halves, leaving garlic in pan, and add wine and lemon juice. Bring liquid just to a boil and stir in cheese mixture by handfuls. Bring mixture to a bare simmer over moderate heat, stirring, and stir in kirsch, nutmeg, chilies, and pepper to taste. Transfer fondue to a fondue pot and set over a low flame.
- Stir in fried shallots, scallions, and/or bacon if using and serve fondue with accompaniments for dipping. (Stir fondue often to keep combined.)
- To make the fried shallots:
- In a heavy 10- to 12-inch skillet cook shallots in oil moderately high heat, stirring, until golden brown. Transfer shallots with a slotted spoon to paper towels to drain and season with salt. Makes about 2/3 cup.
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.
CHEDDAR TOMATO FONDUE
Make and share this Cheddar Tomato Fondue recipe from Food.com.
Provided by Mimi Bobeck
Categories Sauces
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Cook tomatoes and garlic in butter in a 4-quart heavy saucepan over moderately low heat, stirring occasionally, until most of liquid is evaporated, about 5 minutes.
- Stir together wine and cornstarch in a small bowl, then stir into tomatoes and simmer gently, stirring, 1 minute.
- Discard garlic.
- Add Cheddar by handfuls, stirring until completely melted.
- Serve in a fondue pot set over a flame.
CHEDDAR CHEESE FONDUE
Make and share this Cheddar Cheese Fondue recipe from Food.com.
Provided by Cameronsmommy
Categories One Dish Meal
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Melt butter, blend in flour.
- Stir until thick.
- Add beer; stir until thick and boiling.
- Add salt, dry mustard and Worcestershire sauce.
- Gradually add cheese keep stirring it will burn.
- Serve with sourdough bread that has been cut up in cubes.
Nutrition Facts : Calories 265.7, Fat 20.2, SaturatedFat 12.8, Cholesterol 59.9, Sodium 498.6, Carbohydrate 6.9, Fiber 0.2, Sugar 0.4, Protein 10.3
TOMATO CHEESE FONDUE
This fondue is like no other fondue recipe I have seen, my mom made it since I was a kid and we love it. Only 4 easy ingredients, tomato juice, onion soup mix, lemon juice and sharp cheddar cheese and 2 steps.
Provided by Margie99
Categories Cheese
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Simmer the tomato juice, lemon and soup mix for about 10 minutes, stirring often.
- Add the shredded cheese one handful at a time, melting between each handful.
- When it is all melted you are done.
- We always use bread but you could use veggies or meat.
- It can be a bit salty so I think that is why bread works best.
- Also if you use a brand name onion soup mix I think its less likely to be too salty.
CLASSIC CHEESE FONDUE
This traditional Swiss fondue - the sort you might have encountered in an Alpine ski lodge circa 1972 - calls for an equal amount of Gruyère cheese, for its depth of flavor, and Emmenthaler, for its supple texture; a shot of kirsch, for its cherry aroma and alcoholic oomph; and a little garlic, for bite. It takes all of 15 minutes, and will emerge as magnificently creamy, smooth and velvety as custard, but with a funky, deep flavor that dazzlingly enriches anything you dunk in the pot: bread cubes, apple slices, clementine sections, nuggets of salami, pretzels, tofu. It is even marvelous spooned onto a romaine lettuce salad in place of dressing.
Provided by Melissa Clark
Categories dips and spreads, appetizer, main course
Time 15m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Rub cut side of garlic on inside of large Dutch oven or heavy-bottomed saucepan, preferably cast iron, rubbing the bottom and halfway up the sides. Add wine and bring to a simmer over medium-high heat.
- Meanwhile, in a large bowl, toss cheeses with cornstarch. Add a handful at a time to simmering wine, stirring until first handful melts before adding next. Reduce heat to medium and stir constantly until cheese is completely melted. Add kirsch, if using, and heat until bubbling, about 1 to 2 minutes. Season with salt, pepper and nutmeg, if desired. Serve with crusty bread and other accompaniments. (See variations below)
Nutrition Facts : @context http, Calories 495, UnsaturatedFat 13 grams, Carbohydrate 4 grams, Fat 36 grams, Fiber 0 grams, Protein 32 grams, SaturatedFat 22 grams, Sodium 861 milligrams, Sugar 1 gram
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