Fondue Bites Food
FONDUE BITES
A delicious portable take on fondue; bread cups hold the cheese and cornichons top it all off.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Time 50m
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Roll out bread slices as thinly as possible with a rolling pin. Trim crusts; cut each slice into 4 even squares. Press into bottom and up sides of mini muffin cups. Bake until dry and crisp, 12 to 15 minutes (white bread will take slightly longer than pumpernickel). Let cool completely. Toasted bread cups can be made 1 day ahead and stored in an airtight container at room temperature.
- Stir together mayonnaise, Dijon, and brandy. Add cheeses and gently stir to combine. Season with 1/4 teaspoon pepper. Transfer bread cups to a parchment-lined baking sheet. Divide cheese mixture evenly among bread cups (about 1 rounded teaspoon each).
- Bake until cheese is melted, bubbly, and golden in places, 8 to 10 minutes. Top with cornichons;serve immediately.
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
S'MORES FONDUE BITES
In this elegant take on the campfire favorite, mini marshmallows and graham crackers are speared with toothpicks and dipped in a creamy chocolate fondue.
Provided by My Food and Family
Categories Chocolate Recipes
Time 15m
Yield EMPTY
Number Of Ingredients 7
Steps:
- Add heavy whipping cream to a saucepan and heat over medium heat, stirring occasionally until heated through but not boiling. Remove pan from heat.
- Stir in chocolate bars, kosher salt, butter and vanilla. Continue stirring until chocolate has melted and mixture is smooth and creamy. Pour into a shallow bowl for dipping.
- To assemble, place 1 to 2 mini marshmallows on a toothpick. Dip into chocolate fondue, then place on a mini graham cracker (pressing firmly will poke the toothpick through the graham cracker, so it becomes a one bite treat.)
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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- First Course: Cheese. When I throw a fondue party, I like to start off with the cheese course, in melted form of course. This traditional cheese fondue recipe combines Emmentaler and Gruyère cheeses which is a classic pairing for a rich, flavorful fondue.
- Beer and Cheese Fondue. Though it may sound strange if you haven’t tried it, beer and cheese is a flavor combination that hits it out of the park every time.
- Pimento Cheese Fondue. If you’re from the South, we don’t need to explain pimento cheese to you, but for those who haven’t experienced its sharp and tangy ways, I’ll just say this stuff is the bomb!
- Swiss And Cheddar Cheese Fondue. This fondue recipe is a combination of swiss and cheddar cheese. It’s so easy and will come together in minutes! You will need butter, cornstarch, milk shredded cheddar cheese, and shredded swiss cheese.
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- Mushroom Brie Fondue. This cheesy fondue recipe is paired with delicious sauteed mushrooms. The fondue contains not only brie cheese but swiss and blue cheese too!
- Aged Cheddar And Guinness Fondue. A delicious aged cheddar fondue gets an adult makeover! Add a dash of Guinness stout and experience a flavor you’ve never experienced before!
- Blue Cheese Fondue. Blue cheese fondue and hot chicken wings are a match made in heaven! Throw together this appetizer and prepare to blow everyone away!
- French Onion Cheese Fondue. Experience the flavors of French onion soup is an ooey-gooey cheesy fondue! This fondue is made up of 3 different kinds of cheese; Fontina, Butterkase, and shredded Grand Cru Original.
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- BEEF JERKY. Dessert jerky, anyone? Although you might have already dipped cubes of steak or ham into cheese fondue, try using beef jerky as a dipper. You can certainly try pieces of beef jerky with cheese fondue, but the combination of the salty jerky with the salty melted cheese might give you sodium overload.
- STEAMED VEGETABLES. Crudités are a common cheese fondue option, but you can get more creative by using steamed veggies as dippers instead. Try steaming carrots, broccoli, cauliflower, and celery, or branch out by using cooked mushrooms, artichoke hearts, green beans, or asparagus tips.
- AVOCADO. Avocados are creamy, rich, and healthy, and pair surprisingly well with chocolate fondue. Vegan dessert recipes often use avocado in place of butter due to its creamy consistency, and avocado dipped in chocolate is a great match.
- INSECTS. The Audubon Butterfly Garden and Insectarium in New Orleans serves chocolate fondue … with insects as dippers. Visitors gather around a chocolate fondue fountain and dip toothpicks with crickets and wax worms into the chocolate.
- PASTA. Rather than ordering a plate of macaroni and cheese, just add some chunkier pasta to your cheese fondue spread. So that you don't lose your piece of pasta in the vat of melted cheese, choose firm pasta shapes that are not too small or too long—and ones you can easily skewer.
- JALAPEÑO PEPPERS. Spicy and sweet is a popular flavor combination, so why not dip jalapeños into chocolate fondue? Make sure to take the seeds out of the peppers if you want them slightly less hot, and use gloves so you don’t irritate your skin.
- MINT LEAVES. If you like York Peppermint Patties, try dipping mint leaves into chocolate fondue. Look for fresh sprigs of mint, and hold the sprig by its stem to dip it into the chocolate.
- CURED MEATS. Rather than dipping kebobs of cooked chicken or beef into cheese fondue, try using cured meats instead for a different flavor profile. The options are many, but you can start with cubes or chunks of salami, soppressata, or chorizo.
- POTATOES AND POTATO CHIPS. Roasted baby potatoes are the perfect size for dipping into cheese fondue, and the taste is similar to a cheesy baked potato.
- PICKLES. Pickles and cheese make a surprisingly delicious combination. Although you can dip any type of gherkin into fondue, cornichons reportedly work quite well because of their size and crunchiness.
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- Bread. This is a classic vessel for cheese fondue. My favorite is a nice crusty baguette cut into big 1″ chunks.
- Broccoli. The best way to eat your veggies… dipped in cheese! You can either blanch these VERY quickly before serving, or even if you run out of time you could serve them raw as the hot fondue will end up blanching them a little.
- Salami. It’s like delicious melty charcuterie on a stick. You could either make nice slices like below, or cut it up into chunks. It doesn’t really matter because it’s hard enough to stay on the stick.
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- Roasted Balsamic Brussel Sprouts. This will make a convert of any brussel sprout skeptic. Cut them in half, sprinkle with salt, pepper, olive oil, and balsamic vinegar.
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- Pretzel Bites. These go especially well with the beer cheese fondue. You could either be ambitious and make them from scratch, or buy the frozen pretzels, bake them off, then cut them up.
- Asparagus. Cut the woody bottoms off. Lay them out on a baking sheet. Sprinkle with salt, pepper, and a little bit of olive oil. Bake at 425° for 10-12 minutes.
- Steak. One of my favorites is beef tenderloin cooked and diced into 1″ chunks, but really any steak will do.
- Shrimp. A nice 15-20 peeled and deveined, tail on shrimp is perfect. Boil in a pot with Old Bay and lemons for just a few minutes until they’re pink. You can either bring them over warm, or let them get cold and they’re like shrimp cocktail.
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From ellinikikouzina.com
From ellinikikouzina.com
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From etiquettescholar.com
From etiquettescholar.com
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