Fondue For Strawberries Food

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FOUR CHEESE FONDUE WITH ASSORTED DIPPERS



Four Cheese Fondue with Assorted Dippers image

Provided by Valerie Bertinelli

Categories     main-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 12

6 ounces freshly grated Emmental cheese
4 ounces freshly grated Havarti cheese
4 ounces freshly grated Monterey Jack cheese
2 ounces freshly grated Parmigiano-Reggiano
2 tablespoons cornstarch
1 cup dry and crisp white wine
3 tablespoons fresh lemon juice
1/2 teaspoon dry mustard
1/4 teaspoon garlic powder
Pinch of freshly grated nutmeg
Kosher salt
Assorted dippers, such as bread cubes, cherry tomatoes, cubed apple, sliced fennel and roasted vegetables

Steps:

  • Add the cheeses and cornstarch to a medium-size bowl. Using clean hands, toss the cheese with cornstarch to combine.
  • Add the wine, lemon juice, mustard, garlic powder and a pinch of nutmeg to a fondue pot or a heavy bottom ceramic saucepan. Whisk to combine and bring to a simmer over medium-low heat. Gradually add the cheeses in cup-size increments, being sure to let the cheese completely melt before adding more. Avoid over-stirring, as it could make the fondue stringy. Add salt to taste.
  • Keep warm in a fondue pot and serve immediately. Use fondue forks or wooden skewers to dip dippers into fondue.

FONDUE BOURGUIGNONNE



Fondue Bourguignonne image

Provided by Food Network

Categories     appetizer

Number Of Ingredients 12

4 cups vegetable oil, or mix of vegetable and olive oils
8 ounces beef tenderloin, cut into small cubes or strips
8 ounces chicken breast, boneless and skinless, cut into small cubes or strips
1 tablespoon olive oil
Salt and pepper
3/4 cup ground pork
1/2 teaspoon minced garlic
1 teaspoon minced shallots
1 egg yolk
1 teaspoon mustard
4 small red-skinned potatoes, quartered and cooked until tender
1/2 cup each of 3 sauces (such as Aioli, barbecue sauce, Bearnaise and/or horseradish cream)

Steps:

  • Heat oil in a fondue pot or 2-quart saucepan until very hot (375 degrees). While oil is heating, cut beef and chicken, toss with olive oil, and season with salt and pepper. Combine pork with garlic, shallots, egg yolk and mustard and form into tiny meat balls. Decoratively arrange meats, meatballs and potatoes on a large platter, or on 4 individual plates. Arrange sauces in individual dipping bowls or plates. Place fondue pot of oil in center of table over a small candle or sterno, and adjust flame so that it bubbles but does not sputter when meat is added. Spear meat, meatball or potato on long forks, place in pot and cook 20 to 30 seconds until crispy. Remove meat from fork before eating -- fork will be burning hot. You can use wooden skewers instead of long forks for cooking, if you wish.

FONDUE VUDU



Fondue Vudu image

Provided by Alton Brown

Yield 4 to 6 servings

Number Of Ingredients 10

1 clove garlic, halved
1 (12-ounce) bottle hard apple cider
2 tablespoons lemon juice
1 tablespoon brandy
Pinch kosher salt
5 ounces (2 cups) Gruyere, grated
5 ounces (2 cups) Smoked Gouda, rind removed, grated
1 tablespoon plus 1 teaspoon cornstarch
1/4 teaspoon curry powder
Several grinds fresh ground black pepper

Steps:

  • Rub inside of fondue pot or heavy small saucepan with garlic. Pour cider into pot. Add 1 tablespoon of lemon juice, the brandy and salt and bring to a simmer over medium heat. Meanwhile, grate the cheese and toss well with the cornstarch in a large bowl. When the cider just begins to simmer, gradually add the cheese a handful at a time, allowing each addition to melt completely before adding the next. Continue adding cheese and stirring until all cheese is incorporated, about 3 minutes. If mixture starts to bubble, reduce heat to low. The mixture is ready when creamy and easily coats the back of a spoon. Stir in curry powder and pepper. If cheese seems stringy, add some or all of the remaining lemon juice. Move fondue pot to alcohol warmer, and keep stirring during service. A variety of breads, from pumpernickel to rye to bagel chunks can be skewered and dipped as can cauliflower, broccoli, mushrooms and potatoes. (Soften all vegetables by blanching briefly in boiling water then chilling.) Crisp fruits such as apples make great fondue fodder, as do cooked meats and sausages. Even soft pretzels make for good dipping. If any fondue is left over, cover with ice water and refrigerate, pour off water and reheat over low heat.

CHEESE FONDUE



Cheese Fondue image

Provided by Food Network Kitchen

Time 20m

Yield 2 1/2 cups

Number Of Ingredients 9

12 ounces gruyere cheese, shredded (about 4 cups)
4 ounces sharp cheddar cheese, shredded (about 1 cup)
2 tablespoons all-purpose flour
1 clove garlic, halved
1 cup dry white wine
1 tablespoon fresh lemon juice
2 teaspoons dijon mustard
1/4 teaspoon freshly grated nutmeg (optional)
Assorted dippers, for serving

Steps:

  • Toss the cheeses with the flour in a bowl. Rub the inside of a saucepan with the cut sides of the garlic; discard the garlic.
  • Whisk the wine, lemon juice and mustard in the saucepan and bring to a gentle simmer over medium heat. Add half of the cheese mixture and stir with a wooden spoon until melted. Add the remaining cheese mixture and stir until smooth; add the nutmeg.
  • Continue to cook, stirring, 2 more minutes. Transfer to a fondue pot or slow cooker to keep warm. Serve with your choice of dippers.
  • Try these unlikely dippers:
  • Iceberg lettuce
  • Dried figs
  • Pasta
  • Avocado
  • Pearl onions (blanched)
  • Mini hot dogs
  • Candied walnuts
  • Gherkins
  • Pineapple
  • Popcorn
  • Bacon
  • Shredded wheat
  • Mini bagels
  • Butternut squash (roasted)
  • Celery
  • Corn on the cob
  • Croissants
  • Grapes
  • Beef jerky

SLOW-COOKER FONDUE



Slow-Cooker Fondue image

Provided by Ree Drummond : Food Network

Categories     appetizer

Time 1h30m

Yield 6 servings

Number Of Ingredients 11

3/4 cup white wine
1 clove garlic, peeled and smashed
9 ounces Gruyere cheese, grated
9 ounces Swiss cheese, grated
1 tablespoon cornstarch
1/2 teaspoon grated nutmeg
1/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 Granny Smith apples, sliced, for serving
1 small head cauliflower, cut into florets, for serving
1 loaf ciabatta, cubed, for serving

Steps:

  • Add the wine to a 1.5-quart slow cooker and turn to high. Allow to heat for 5 minutes. Add the garlic and let simmer in the hot wine for 1 minute.
  • Meanwhile, in a large bowl, toss together the Gruyere and Swiss cheeses, cornstarch, nutmeg, salt and pepper.
  • Add the cheese mixture to the hot wine and cook for 30 minutes on high. Turn to low and cook for another 45 minutes, stirring every 15 minutes.
  • To serve, stir the fondue to make sure everything is amalgamated. Place the apple slices, cauliflower florets, bread and skewers on a platter and serve.

CLASSIC FONDUE



Classic Fondue image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 25m

Yield 10 to 12 servings

Number Of Ingredients 13

8 ounces raclette or Swiss cheese, grated
8 ounces Gruyere cheese, grated
2 tablespoons cornstarch
1 cup sauvignon blanc or other dry white wine
1 clove garlic, pressed
Zest of 1 lemon
1 tablespoon kirsch
1/2 teaspoon freshly ground black pepper
1/4 teaspoon dry mustard
Crusty Bread, recipe follows, for serving
2 Granny Smith apples, sliced, for serving
2 pears, sliced, for serving
1 loaf crusty bread

Steps:

  • Combine the raclette and Gruyere in a bowl and add the cornstarch. Toss well to coat the cheeses in the cornstarch; set aside.
  • In a pot over medium heat, warm the wine, garlic and lemon zest. Do not allow this to come to a boil or the fondue may be grainy in the end.
  • Slowly add the cheese mix a handful at a time, stirring and allowing each handful to melt completely before adding the next. Repeat until all the cheese is in the pot. Once completely smooth, stir in the kirsch, pepper and mustard. Pour the mixture into a fondue pot with a burner underneath to keep warm. Serve with Crusty Bread, apples and pears.
  • Preheat the oven to 350 degrees F.
  • Put the loaf of bread on a baking sheet and bake for 15 minutes to crisp. Allow to cool, then tear into chunks for serving. Set aside.

CHEESE FONDUE



Cheese Fondue image

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

1/2 pound imported Swiss cheese, shredded
1/2 pound Gruyere cheese, shredded
2 tablespoons cornstarch
1 garlic clove, peeled
1 cup dry white wine
1 tablespoon lemon juice
1 tablespoon cherry brandy, such as kirsch
1/2 teaspoon dry mustard
Pinch nutmeg
Assorted dippers

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!

PERFECT FONDUE



Perfect Fondue image

Provided by Food Network Kitchen

Time 10m

Number Of Ingredients 0

Steps:

  • Rub the inside of a saucepan with a garlic clove; leave the garlic in the pan. Add 1 cup dry white wine and 1 tablespoon plus 2 teaspoons lemon juice; bring to a simmer over medium heat. Toss 1 pound shredded gruyere or other melting cheese (see below) with 2 tablespoons flour or cornstarch; gradually add the cheese to the pan, stirring until melted before adding more. Discard the garlic and season the fondue with nutmeg and cayenne pepper. Transfer to a fondue pot or a slow cooker set to low. Serve with bread or other dippers.
  • Big Dippers :
  • Roasted Brussels sprouts
  • Mini meatballs
  • Grilled polenta
  • Prosciutto or other cured meat
  • French fries
  • Choice Cheese:
  • These are ideal for fondue. Use one or a combo.
  • Brie (remove the rind)
  • Manchego
  • Cheddar
  • Fontina
  • Swiss or Emmentaler
  • Gouda (young or aged)

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