Foolproof Cheese Fondue Food

DATE NIGHT CHEESE FONDUE

Steps:

• Shred the cheese into a large bowl. Add the cornstarch and toss. Set aside.
• Cut the garlic clove in half and rub it along the entire inside of the fondue pot. Over medium heat, add the white wine and lemon juice. Bring to a simmer.
• Gradually add in the shredded cheese, stirring constantly. The cheese should melt until smooth. Mix in the pepper and nutmeg. Serve with an assortment of dippers with fondue forks or skewers!

PERFECT FONDUE

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)

FIVE-CHEESE FONDUTA

Steps:

• Preheat oven to 450°. Brush an 8-in. cast iron or other ovenproof skillet with 1 tablespoon butter; set aside. In a large bowl, beat cream cheese, mozzarella, fontina, cheddar and Parmesan cheeses, garlic, rosemary, thyme, pepper and remaining 2 tablespoons butter until combined. Spread into prepared skillet. Bake until bubbly and golden brown, 15-20 minutes. Serve with baguette slices, pita chips or vegetables.

CHEESE FONDUE

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 CHEESE FONDUE - KID FRIENDLY

Steps:

• In a small bowl, coat the cheeses with cornstarch and set aside.
• Rub the inside of your fondue pot all over with the garlic clove, throw away once done.
• Over medium heat, add the broth and vinegar to a pot and bring to a simmer. Slowly add a handful of cheese in at a time, stirring as you do so that it gently melts in allowing for a smooth fondue.
• Add the mustard and nutmeg and stir again. Serve with accompaniments

THE BEST, SIMPLEST, FOOLPROOF FONDUE

Steps:

• Heat wine to just below boiling stirring occasionally to evaporate alcohol set in fridge to cool, I don't have anything against the alcohol but it can cause your bag to inflate later in the process.
• cube cheese into approx 1" cubes.
• get a 1 quart sealing bag (vacuum sealer preferred but ziplock will work if you are careful).
• if your cheese was sliced break the cubes into pieces 3 slices thick or less, this just makes the heating part easier and faster.
• toss in the garlic and shake the bag to distribute.
• carefully pour wine into the bag.
• seal the bag, if you are using a ziplock bag, submerge the bag in a pot of water to get as much of the air out as you can, of if you have a vacuum sealer just enough vacuum to remove most of the air.
• at this point you can put the sealed bag in the fridge for later use.
• just before you are ready to serve heat the bag, either bring a pot of water up to a slow boil submerge the fondue in the water, for a short time, remove it and softly knead the bag to blend the ingredients repeat several times until the bag is too hot to handle and serve. Alternately if you are very careful, the way I do it is to heat in microwave for 30 seconds and gently knead, do this twice then move the heating cycle down to 15 seconds kneading in between each heating cycle until it's too hot to handle.
• to serve pour into a fondue pot or other warming pot like a small slow cooker pot and serve with normal fondue dipping accouterments.

CHEESE FONDUE

Steps:

• Simmer wine in a fondue pot. Add Swiss and Gruyere cheeses, 1/4 pound at a time. Stir after each addition of cheese until melted. Stir in flour. When cheese has melted, stir in salt and nutmeg.
• Serve with cut-up French bread.