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
COPYCAT GOUDA CHEESE FONDUE RECIPE
This cheese fondue recipe is the perfect all-around recipe for your parties. A fantastic blend of cheeses with a splash of Kirsch, it's sure to be a hit!
Provided by Recipes.net Team
Categories Dip, Sauce & Condiment
Time 30m
Yield 4
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees.
- Set a fondue pot stand with a heat source, or an electric warming tray, in the middle of your dining table, and arrange around it individual serving plates accompanied by long fondue forks for dipping.
- Rub the inside bottom of a fondue pot or enameled cast-iron casserole with the cut sides of the garlic halves, then discard the garlic. Put the pan over high heat and immediately add the wine, stirring and scraping with a wooden spoon to dissolve the garlic residue.
- Meanwhile, in a mixing bowl, use your fingers to toss the two cheeses together with the cornstarch, until evenly combined. Reduce the heat under the pot or casserole to low and add the cheese-cornstarch mixture. Stir continuously until the mixture is thoroughly melted and smooth. Stir in the Kirsch and season with a little freshly ground black pepper and just a small pinch of nutmeg.
- While the fondue is cooking, spread the bread cubes on a baking sheet. Put them in the preheated oven and bake just until they are lightly toasted, 5-7 minutes, taking care that they don't turn too brown or burn.
- Carefully transfer the pot or casserole of fondue to the table, placing it above a gentle tabletop heat source that will keep the fondue warm during eating. Serve the fondue immediately, accompanied by the bread, vegetables, and meats, offering long fondue forks with which each person can spear bites of bread, vegetable, or meat and dip them into the cheese.
Nutrition Facts : Calories 453.00kcal, Carbohydrate 36.00g, Cholesterol 68.00mg, Fat 20.00g, Fiber 2.00g, Protein 22.00g, SaturatedFat 11.00g, ServingSize 4.00, Sodium 897.00mg, Sugar 2.00g
GOUDA AND CHEDDAR CHEESE FONDUE
For a dip no one can resist, serve up some hot and melty Gouda and Cheddar Cheese Fondue. In a festive baked pumpkin bowl, it makes the perfect appetizer for your Friendsgiving or Thanksgiving feast.
Provided by The BakerMama
Time 35m
Number Of Ingredients 11
Steps:
- Roast the pumpkin bowl (optional)
- Meanwhile, toss the shredded cheeses, flour and nutmeg together in a large bowl. Stir until the cheese is coated with the flour and nutmeg.
- Add the olive oil and garlic to a medium saucepan and cook over medium-low heat until the garlic is fragrant, about 1 minute. Reduce heat to low. Add the half & half and cheese.
- Let the cheese melt slowly over low heat, stirring frequently until smooth.
- Preheat the oven to 350°F.
- If serving in a pumpkin bowl, add the cheese fondue to the roasted pumpkin bowl and return to the oven. Let bake until the cheese is bubbling, about 20 minutes, stirring occasionally.
- Serve with red grapes, bread cubes, pear slices, and roasted brussels sprouts.
FALL FONDUE WITH GOUDA
Provided by Food Network Kitchen
Categories dessert
Time 30m
Yield about 2 cups fondue; 4 to 6 servings
Number Of Ingredients 10
Steps:
- Combine cheeses, milk and cornstarch in a bowl and refrigerate, for 2 hours.
- When ready to make the fondue: Set up a fondue pot, double boiler, or place a bowl over a saucepan of simmering water. Melt the butter in the pan or bowl. Then add the cheese mixture and heat gently, stirring until the cheese has melted and the mixture is thick enough to coat the back of spoon. Take care to regulate the heat to make sure the water doesn't boil, as overheating the cheese will cause it to curdle. Add the apple brandy just before serving. Keep warm and serve with the selection of dippers.
CHEESE FONDUE
I've been making this fondue since the early 70's. Always so good!
Provided by Sheila
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes
Yield 5
Number Of Ingredients 7
Steps:
- Simmer wine in fondue pot. Add Swiss cheese, Gruyere cheese, 1/4 pound at a time. Stir after each addition of cheese until melted. Stir in flour. When all the cheese has melted, stir in salt and nutmeg. Serve with cut-up French bread.
Nutrition Facts : Calories 669.8 calories, Carbohydrate 56.9 g, Cholesterol 91.2 mg, Fat 28.9 g, Fiber 2.3 g, Protein 36.5 g, SaturatedFat 17 g, Sodium 939.8 mg, Sugar 3.6 g
GOUDA FONDUE
Make and share this Gouda Fondue recipe from Food.com.
Provided by pattikay in L.A.
Categories Cheese
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Combine wine and lemon juice in a small pot over medium heat.
- Toss together both cheeses and cornstarch in a large bowl.
- When the wine comes to a boil, slowly add the cheese and cornstarch mixture, whisking continuously until smooth.
- Season with nutmeg and cayenne.
- Transfer to a small slow cooker set to low and serve with the selection of dippers. Fondue should hold on low setting for up to 1 hour.
- Possible dippers - broccoli, cauliflower, apples, pears, boiled small potatoes, cubed bread.
Nutrition Facts : Calories 468.3, Fat 31.1, SaturatedFat 20, Cholesterol 129.3, Sodium 932.1, Carbohydrate 7.8, Fiber 0.1, Sugar 3.1, Protein 28.3
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