Creamy Veggie Fondue Food

EASY CHEESY FONDUE WITH FINGERLING POTATOES, FRENCH BREAD AND SELECT VEGETABLES

Easy Cheesy Fondue with Fingerling Potatoes, French Bread and Select Vegetables image

Provided by Rachael Ray : Food Network

Time 40m

Yield 4 servings

Number Of Ingredients 19

Ingredients

12 fingerling potatoes, cut in 1/2, 1-inch baby potatoes may be substituted
1 tablespoon extra-virgin olive oil, 1 turn of the pan, plus some for drizzling
1 shallot, finely chopped
1 jigger dry sherry
1 cup half-and-half
8 ounces cream cheese
1/2 cup grated Parmesan
1 cup grated Gruyere or Swiss
1 teaspoon lemon juice
1/2 teaspoon grated nutmeg
1/2 teaspoon freshly ground black pepper
2 cups steamed broccoli florets
1 pound asparagus, trimmed of stems, tips reserved
2 tablespoons fresh chives, snipped or chopped
1/2 French baguette, cubed
12 cherry tomatoes
Cornichons or baby gherkin pickles
Marinated mushrooms
Pickled onions

Steps:

Cover potatoes with water and bring the water to a boil. Salt the water and simmer potatoes 10 to 12 minutes, until just tender. Drain potatoes and return to warm pot to dry the potatoes. Drizzle potatoes with a little oil to keep them from discoloring and to shine them up.
Fill a second skillet or saucepan with 2 inches of water. Cover and bring the water to a boil on the stovetop. Salt the water, replace the cover and reduce heat to simmer.
To a heavy saucepan over moderate heat, add 1 tablespoon oil and the chopped shallots. Saute shallots for 2 or 3 minutes, then add sherry and allow it to almost evaporate, a minute or two. Add half-and-half to the pan and reduce heat to low. Cut cream cheese into 1-inch slices and add it to the pot. Allow the cream cheese to slowly melt into the half-and-half, 5 minutes. Add Parmesan and shredded Gruyere or Swiss to the sauce and stir until cheese is melted and fully incorporated. Stir in lemon juice. Season sauce with, nutmeg and black pepper. Place a candle underneath a wire rack or warm a fondue pot. Transfer cheese sauce to fondue pot or place saucepan over wire rack and burning candle.
To simmering, salted water, add broccoli and cook florets, covered, 3 minutes. Remove broccoli with a slotted spoon to a plate and add asparagus tips. Cook asparagus tips 2 minutes, then remove with tongs to a plate.
Arrange the items for dipping on a large serving platter. Garnish the cooked potatoes with chives. Set the cubed baguette on the opposite end of the platter, to balance color. Between potatoes and bread, arrange cooked broccoli, asparagus and cherry tomatoes. Set out fondue forks or bamboo skewers for dipping. Place small dishes of cornichons, marinated mushrooms and pickled onions near dipping station for accompaniments.

CREAMY VEGGIE FONDUE

Creamy Veggie Fondue image

This is my spin on a popular creamy cheese fondue. Have fun with it and incorporate the cheeses and veggies you like. Serve with veggies and bread sticks.

Provided by Al Peacock

Categories Cheese Fondue

Time 35m

Yield 32

Number Of Ingredients 11

Ingredients

¼ cup milk
¼ cup white wine
1 (8 ounce) package shredded Cheddar cheese
1 (8 ounce) package shredded Monterey Jack cheese
1 (8 ounce) package cream cheese, softened
¼ cup chopped green onions
¼ cup frozen chopped spinach, thawed and drained
1 teaspoon ground dry mustard
1 teaspoon ground cayenne pepper
1 teaspoon garlic powder
1 teaspoon coarsely ground black pepper

Steps:

In a medium saucepan over medium heat, mix together milk, white wine, Cheddar cheese, Monterey Jack cheese and cream cheese. Cook, stirring frequently, until melted, about 10 minutes.
Stir in green onions, spinach, dry mustard, cayenne pepper, garlic powder and black pepper. Continue cooking until all ingredients are well blended, about 10 minutes.
Transfer mixture to a double boiler or fondue pot to keep warm while serving.

Nutrition Facts : Calories 83.1 calories, Carbohydrate 0.7 g, Cholesterol 21.4 mg, Fat 7 g, Fiber 0.1 g, Protein 4.2 g, SaturatedFat 4.4 g, Sodium 103.7 mg, Sugar 0.2 g

CREAMY CHEESE FONDUE

Creamy Cheese Fondue image

Make and share this Creamy Cheese Fondue recipe from Food.com.

Provided by True Texas

Categories Cheese

Time 15m

Yield 2 cups

Number Of Ingredients 4

Ingredients

1 (11 ounce) can condensed cheddar cheese soup
1 cup swiss cheese, shredded
1/2 cup sour cream
chunks French bread

Steps:

In 1 1/2 quart saucepan, stir soup in Swiss cheese.
Heat over low heat until cheese is melted, stirring constantly.
Remove from heat; stir in sour cream.
Serve in fondue pot with bread chunks.

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