Fontina Fondue Food

BAKED FONTINA

Baked Fontina image

Provided by Ina Garten

Time 21m

Yield 4 to 6 servings

Number Of Ingredients 8

Ingredients

1 1/2 pounds Italian Fontina Val d'Aosta cheese, rind removed and 1-inch-diced
1/4 cup good olive oil
6 garlic cloves, thinly sliced
1 tablespoon minced fresh thyme leaves
1 teaspoon minced fresh rosemary leaves
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 crusty French baguette

Steps:

Preheat the broiler and position the oven rack 5 inches from the heat.
Distribute the cubes of Fontina evenly in a 12-inch cast-iron pan. Drizzle on the olive oil. Combine the garlic, thyme, and rosemary and sprinkle it over the cheese and olive oil. Sprinkle with the salt and pepper and place the pan under the broiler for 6 minutes, until the cheese is melted and bubbling and starts to brown.
Serve the baked Fontina family-style-right out of the oven in the cast-iron pan with crusty chunks of bread for everyone to dip.

QUICK FONTINA CHEESE FONDUE

Quick Fontina Cheese Fondue image

This recipe is similar to a one from a well-known food chain. But I find it to be richer and have more flavor depth. Serve it with chunks of bread, apples, and pears.

Provided by PRINCESSCOOK1

Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes

Time 36m

Yield 12

Number Of Ingredients 8

Ingredients

¼ cup butter
¼ cup all-purpose flour
⅓ cup dry white wine
½ teaspoon dry mustard
¼ teaspoon cayenne pepper
2 cups heavy whipping cream
½ cup chicken stock
2 cups shredded fontina cheese

Steps:

Melt butter in a saucepan over medium heat until a pinch of flour sprinkled into the oil will just begin to bubble. Whisk in flour to form a thick paste the consistency of cake frosting. Continue cooking, whisking constantly, until flour has turned golden and begins to smell like toast, about 20 minutes. Whisk in wine, mustard, and cayenne.
Mix heavy whipping cream into the flour-butter mixture; cook and stir until thickened, about 5 minutes. Add fontina cheese; stir until melted, about 1 minute. Transfer to a fondue pot.

Nutrition Facts : Calories 272.9 calories, Carbohydrate 3.7 g, Cholesterol 90.2 mg, Fat 25.5 g, Fiber 0.1 g, Protein 6.8 g, SaturatedFat 15.8 g, Sodium 258.7 mg, Sugar 0.5 g

FONTINA FONDUE

FONTINA FONDUE image

Categories Sauce Chicken Dinner

Yield 4

Number Of Ingredients 7

Ingredients

1 1/2 cups dry white wine, such as Pinot Grigio
2 large cloves garlic, minced
12 ounces (3 cups) shredded fontina cheese
4 ounces (1 cup) shredded Asiago or Parmesan cheese
2 tablespoons cornstarch
Dippers:
Brown cremini mushrooms, trimmed and halved; small cooked artichoke hearts, halved; red or gold cherry tomatoes; and/or bread sticks, broken into bite-size pieces

Steps:

In a fondue pot over medium heat, heat the wine and garlic until bubbles form. Toss the cheeses lightly with the cornstarch until evenly coated. Gradually add the cheeses to the pot, a handful at a time, stirring each time until the cheeses are completely melted. Serve with bowls of the vegetables and bread sticks to dip into the sauce. Variation: Tuscan Cheese Pesto Fondue; Prepare the Tuscan Cheese Fondue as directed above, then stir in 2 to 3 tablespoons Basil Pesto or a commercial pesto just before serving.

TRADITIONAL SWISS FONDUE

Traditional Swiss Fondue image

Make and share this Traditional Swiss Fondue recipe from Food.com.

Provided by littleturtle

Categories Potato

Time 30m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

2 cups dry white wine (such as Fendant)
1 tablespoon lemon juice
1 1/2 teaspoons Dijon mustard or 1 1/2 teaspoons dry English-style mustard
4 cups gruyere cheese, shredded (1 lb)
4 cups emmenthaler cheese or 4 cups monterey jack cheese
1 tablespoon arrowroot
2 ounces kirsch
1 pinch nutmeg
1 lb French bread, cut into bite sized cubes or 1 lb red potatoes, cut in half & boiled

Steps:

In fondue pot, heat wine, lemon juice and mustard to boiling; then reduce heat to low.
Toss cheese with arrowroot and gradually add cheese mixture to wine mixture in pot, stirring constantly.
When cheese is melted, stir in kirsch.
Sprinkle with nutmeg, and serve with french bread or potatoes.

Nutrition Facts : Calories 856, Fat 48, SaturatedFat 27.9, Cholesterol 162.7, Sodium 1296.3, Carbohydrate 44.1, Fiber 2.4, Sugar 2.4, Protein 46.7

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