CHEESE FONDUE
Categories Cheese Dairy Vegetarian Swiss Cheese Gourmet
Yield Makes 6 servings
Number Of Ingredients 6
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
FONDUE FOR TWO
For a romantic Valentine's Day dinner or a cozy date night in, serve a pot of this rich, gooey mix of Gruyere and fontina. It's the perfect partner for all kinds of dippers: roasted potatoes, bread cubes and sticks, fennel, apple, salami, you name it.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 40m
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees. On a rimmed baking sheet, toss potatoes with oil; roast 10 to 12 minutes. Flip; push to one side and add bread cubes. Continue to roast until potatoes are golden and tender and bread is crisp, 8 to 10 minutes more.
- Reserve 1 tablespoon wine. In a small cast-iron pot, heat remaining wine with kirsch over low. Slowly add both cheeses, stirring in one direction until melted. Add nutmeg. In a small bowl, stir together lemon juice, cornstarch, and reserved wine. Slowly stir into pot; continue to cook over low heat, stirring, until mixture thickens and comes together, 4 to 5 minutes. Transfer to a fondue pot; keep warm. Serve with fennel, apple, salami, bread cubes and sticks, and potatoes.
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
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
Get together with friends around the ultimate sharing dish - a classic cheese fondue. Enjoy with crusty bread, boiled potatoes, crudités and pickles
Provided by Anna Glover
Categories Dinner
Time 35m
Number Of Ingredients 8
Steps:
- Pour the wine and lemon juice into a heavy-based pan over a medium-low heat and warm until steaming. Add all of the cheese, a handful at a time, whisking between each addition until all the cheese has been added. Continue to stir for 4-5 mins until everything is fully melted, smooth and creamy. Mix the cornflour with the kirsch in a small bowl, then stir this into the cheese mixture. Continue to cook over a low heat for a minute more.
- Rub the garlic on the inside of the fondue pot, if you like, then carefully pour the cheese mixture into the pot and immediately place it over the flame. (If you don't have a fondue set, add the garlic along with the wine in step one, then remove and discard it before you add the kirsch mixture.) Serve immediately with crusty bread, boiled new potatoes, vegetable crudités or cornichons for dunking, if you like. You can place the fondue back over a low heat if you need to reheat it after serving.
Nutrition Facts : Calories 456 calories, Fat 32 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 0.3 grams sugar, Protein 28 grams protein, Sodium 1.08 milligram of sodium
EASY CHEESE FONDUE
Using mild cheese means everyone in the family can enjoy this classic starter
Provided by Good Food team
Categories Dinner, Starter
Time 40m
Number Of Ingredients 11
Steps:
- Heat oven to 200C/180C fan/gas 6. Mix the vinegar with the cornflour and place in a heatproof bowl with the cheeses. Set over a pan of boiling water. Slowly melt the cheese, stirring occasionally. When it's nearly melted, add the crème fraîche and a little black pepper, if you like. Lower the heat and keep warm.
- To make croutons, toss the bread in the oil and a little seasoning on a baking sheet, then bake for 10-15 mins until golden and crisp.
- To serve, put the cheese fondue on a large platter and arrange the croutons, veg and salamis alongside it.
Nutrition Facts : Calories 374 calories, Fat 31 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 1 grams carbohydrates, Protein 22 grams protein, Sodium 1.48 milligram of sodium
BEST FORMULA THREE-CHEESE FONDUE
We tried a couple of recipes; this was voted the best! The Gruyere gives a very sweet and nutty flavour to the fondue, the sharp Cheddar makes it tangy, and the Emmentaler blends it all. Cooking the flour first helps the mixture not to be so pasty and powdery.
Provided by AhLimP
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes
Time 30m
Yield 24
Number Of Ingredients 6
Steps:
- Bring the wine to a boil in a small saucepan.
- Meanwhile, melt the butter in a medium saucepan over medium low heat. Whisk in the flour, and cook for about 5 minutes, stirring constantly to avoid sticking and burning.
- Once the flour is cooked, stir the wine into the flour mixture slowly. Use a whisk to smooth the mixture. Slowly add cubes of Gruyere, Cheddar, and Emmentaler cheese; stir until cheese is melted. Transfer cheese mixture to fondue pot. Keep warm over low flame.
Nutrition Facts : Calories 112.9 calories, Carbohydrate 0.7 g, Cholesterol 26.6 mg, Fat 8.3 g, Protein 6.9 g, SaturatedFat 5.1 g, Sodium 119.8 mg, Sugar 0.2 g
DOUBLE-CHEESE FONDUE
Dip it once, but enjoy the flavor of double cheese. The flavorful fondue is perfect for dipping bread and vegetables.
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 20m
Yield 8
Number Of Ingredients 8
Steps:
- In 2-quart saucepan or chafing dish, heat soup, wine and cheese over medium heat, stirring occasionally, until cheese is melted. Stir in garlic powder, a few drops pepper sauce and the onions. Pour into fondue pot or chafing dish to keep warm.
- Spear bread pieces and vegetables with fondue forks; dip into fondue. (If fondue becomes too thick, stir in a small amount of dry white wine or apple juice.)
Nutrition Facts : Calories 200, Carbohydrate 8 g, Cholesterol 40 mg, Fat 1, Fiber 0 g, Protein 11 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 780 mg
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- Herbed Beer Bread. This is the easiest bread to make, and it tastes incredible. If you’re whipping up a last-minute fondue meal and need a bread accompaniment, this recipe is for you!
- Citrus and Arugula Salad with Marcona. Since fondue is such a rich dish, having a fresh element on the table is perfect for balancing it out. This citrus and arugula salad, with its light flavor and texture, is just what the doctor ordered.
- Air Fryer Roasted Potatoes. Potatoes and cheese; what could go wrong? This pairing is as old as time itself, so it makes sense to lay the table with some delicious roast potatoes next time you bring out the fondue pot to make a nice cheese fondue recipe.
- Sourdough Focaccia. If beer bread is the easiest bread to make, focaccia is the second easiest. This sourdough bread version’s soft, spongy texture is out of this world.
- Roasted Shishito Peppers. There’s a reason that jalapeno poppers are so popular: the combination of cheese mixture and chili is unbeatable! These delicious roasted shishito peppers are slightly sweet and smoky.
- Lemon Arugula Salad with Pine Nuts. Here’s another salad to freshen up the table! This one is a little more complex, incorporating parmesan, pine nuts, and heirloom tomatoes to make the salad sing.
- Air Fryer Green Bean Fries. A fondue is a great option if you’re keto because you can dictate which dipping dishes you serve alongside the cheese. These air fryer green beans are a perfect example of a keto-friendly choice.
- Air Fryer Chicken Meatballs. Speaking of air fryers, they’re not just for cooking vegetables! These delicious and juicy air fryer chicken meatballs are an excellent addition to your fondue spread.
- Veggie Skewers. Are you searching for a healthy dipping option to balance the fondue’s rich cheese? These grilled veggie skewers are ideal. Full of smoky flavor, these are perfect for celebrating seasonal vegetables.
- Air Fryer Sweet Potato Cubes. These sweet potato cubes are ultra-tasty and ultra-dippable, thanks to their size. They cook in almost no time, but the crunch and smokiness in each bite make them feel restaurant quality.
WHAT TO DIP IN CHEESE FONDUE - 13 BEST FOODS FOR …
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- Bread. Crusty bread is usually the #1 pick for cheese fondue because, well, it's the best at soaking up all its cheesy goodness. If you're feeling ambitious, you can make yourself a couple of fresh baguettes or this simple, no-knead peasant bread, but I'm also happy to take the store-bought route and pick up a sourdough loaf, or two.
- Apples & Pears. Fruit and cheese mingle nicely on a cheese board, so why wouldn't they when it comes to fondue? Crisp and tart Granny Smith apples complement its creaminess nicely, while Bosc pears' nutmeg and cinnamon undertones bring out the spices found in many fondues.
- Broccoli & Cauliflower. I always bring broccoli or cauliflower to my fondue spread to bring a bit of freshness to what's essentially a dairy fest. You can dip them uncooked if you like, but I prefer to give them a light steam to smooth out those raw, bitter flavors.
- Bell Peppers. Bright bell peppers make a colorful addition to any fondue party, and their natural sweetness works surprisingly well with all that savory cheesiness.
- Roasted Potatoes. If you like cheese fries, you will absolutely adore dipping crispy-on-the-outside, soft-and-tender-on-the-inside roasted potatoes into a mini vat of bubbling cheese (that isn't neon yellow).
- Meatballs. For those of you that think meatballs (be they of the beef, chicken, veal, or vegetarian-friendly variety) are relegated solely to pasta territory—think again.
- Roasted Brussels Sprouts. Leafy, green, and yes, good for you, a dish-full of roasted Brussels sprouts are somehow the perfect match to mild, nutty cheeses.
- Filet Mignon. Strips of juicy, perfectly cooked filet mignon can only be made better with the addition of one thing: yes, you guessed it, a cheese fondue.
- Pickles. Yes, pickles! From teeny-tiny cornichons to sliced dill pickles, these tangy-sour bites taste really great with a thick and creamy cheese fondue.
- Shrimp. Lightly sweet, buttery grilled (or roasted or sautéed) shrimp play nicely with a big, bold cheese fondue made with brandy or white wine. Pro tip: Cook your shrimp with a bit of minced garlic and chopped parsley for an extra flavor kick.
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