RIESLING AND SWISS CHEESE FONDUE
Cheese lovers are sure to enjoy dipping into this rich and fancy fondue sparked with Reisling. It makes a savory, no-fuss appetizer for the holidays. Don't be surprised when the pot is scraped clean!
Provided by Taste of Home
Time 20m
Yield 3 cups.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the cheese and flour. In a large saucepan, heat wine and garlic over medium heat until bubbles form around sides of pan (do not boil)., Reduce heat to medium-low. Add 1/2 cup cheese mixture; stir constantly until almost completely melted. Continue adding cheese, 1/2 cup at a time, allowing cheese to melt almost completely between additions. Stir in the sherry, lemon juice and nutmeg., Transfer to a heated fondue pot; keep fondue bubbling gently. Serve with sausage and bread cubes. If fondue becomes too thick, stir in a little additional wine.
Nutrition Facts : Calories 167 calories, Fat 11g fat (7g saturated fat), Cholesterol 33mg cholesterol, Sodium 84mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 10g protein.
GARLIC SWISS FONDUE
I've been making this recipe for years-everyone flips over the wonderful flavors. When cooled, this cheesy appetizer is also fantastic as a cracker spread. -Cleo Gonske, Redding, California
Provided by Taste of Home
Categories Appetizers
Time 2h10m
Yield 3 cups.
Number Of Ingredients 7
Steps:
- In a 1-1/2-qt. slow cooker, mix the first 6 ingredients. Cook, covered, on low 2 to 2-1/2 hours or until cheese is melted, stirring every 30 minutes. Serve warm with bread cubes and fruit.
Nutrition Facts : Calories 159 calories, Fat 11g fat (7g saturated fat), Cholesterol 35mg cholesterol, Sodium 326mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 0 fiber), Protein 11g protein.
CLASSIC CHEESE FONDUE
Want to make fondue like a Swiss guru? Try this easy, simple, and foolproof method for making the ultimate cheese lover's dish! The combination of acidic wine with the rich, buttery cheeses is a wonder to behold. Besides the amazing taste and texture, there's just something fun about eating things off the end of a really long fork! Half the fun of this is customizing the platter of "dippables" to your taste, such as cubes of crusty bread, sausage, baby potatoes, broccoli, cauliflower, fennel, apples, or grapes.
Provided by Chef John
Time 25m
Yield 10
Number Of Ingredients 8
Steps:
- Add white wine, cherry brandy, garlic clove, cayenne, nutmeg, and cornstarch to a saucepan. Whisk to combine and place on the stove over medium heat. Cook, whisking occasionally, until mixture thickens slightly and you can see wisps of steam in the pan, 3 to 5 minutes.
- Add Gruyere and Emmentaler cheeses, one handful at a time, slowly whisking after each addition until melted. Continue whisking until all cheese is melted and sauce is very smooth. Remove from the heat and transfer into a fondue pot to serve.
- Keep sauce warm while serving so it doesn't solidify.
Nutrition Facts : Calories 214.5 calories, Carbohydrate 2.6 g, Cholesterol 45.6 mg, Fat 14 g, Protein 13.2 g, SaturatedFat 8.5 g, Sodium 178.8 mg, Sugar 0.9 g
SWISS FONDUE
Steps:
- Toss the 2 cheeses together with the cornstarch. Rub the inside of a heavy saucepan with the cut garlic clove. Add wine and 2 tablespoons kirsch and bring to a boil. Reduce the heat to medium-low and add the cheese mixture, stirring, until mixture is hot and smooth.
- Add remaining 2 tablespoons Kirsch if mixture is too thick. Season with nutmeg and pepper, to taste. Transfer to a fondue pot and serve immediately with dippers of choice.
CLASSIC SWISS THREE-CHEESE FONDUE
Provided by Food Network
Categories appetizer
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- What to dip: crusty mixed grain bread, French or Italian bread, cut into bite-sized cubes (leave a piece of crust on each cube); Cooked chicken breast, skin and bone removed, cut into bite-sized cubes; cooked garlic sausage or knockwurst, cut into bite-sized wedges; boiled new potatoes; asparagus spears, broccoli florets or cauliflower florets prepared for dipping.
- Rub the inside of a medium, heavy-bottomed saucepan with the garlic; discard the garlic. Add the wine and lemon juice and bring to a bare simmer over medium heat.
- In a medium bowl, toss the Gruyere, Emmentaler, and Appenzeller cheeses with the cornstarch. A handful at a time, stir the cheese mixture into the wine, stirring the first batch until it is almost completely melted before adding another. The fondue can bubble gently, but do not boil. Stir in the kirsch and season with the nutmeg and pepper.
- Transfer to a cheese fondue pot and keep warm over a fondue burner. Serve immediately with dipping ingredients
GARLIC CHEESE FONDUE
Make and share this Garlic Cheese Fondue recipe from Food.com.
Provided by Mimi Bobeck
Categories Lunch/Snacks
Time 30m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Combine both cheeses, flour, nutmeg, and white pepper in large bowl; toss to coat.
- Bring 1 cup wine and garlic to simmer in a heavy large saucepan over low heat.
- Add cheese mixture by handfuls, whisking until melted and smooth after each addition.
- Mix in more wine by tablespoonfuls to reach desired consistency.
- Transfer to fondue pot.
- Set fondue over candle or canned heat.
- Serve fondue with bread.
Nutrition Facts : Calories 532.2, Fat 26.8, SaturatedFat 15.9, Cholesterol 83.3, Sodium 551.6, Carbohydrate 36.3, Fiber 1.9, Sugar 1.4, Protein 29.1
CLASSIC CHEESE FONDUE
This traditional Swiss fondue - the sort you might have encountered in an Alpine ski lodge circa 1972 - calls for an equal amount of Gruyère cheese, for its depth of flavor, and Emmenthaler, for its supple texture; a shot of kirsch, for its cherry aroma and alcoholic oomph; and a little garlic, for bite. It takes all of 15 minutes, and will emerge as magnificently creamy, smooth and velvety as custard, but with a funky, deep flavor that dazzlingly enriches anything you dunk in the pot: bread cubes, apple slices, clementine sections, nuggets of salami, pretzels, tofu. It is even marvelous spooned onto a romaine lettuce salad in place of dressing.
Provided by Melissa Clark
Categories dips and spreads, appetizer, main course
Time 15m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Rub cut side of garlic on inside of large Dutch oven or heavy-bottomed saucepan, preferably cast iron, rubbing the bottom and halfway up the sides. Add wine and bring to a simmer over medium-high heat.
- Meanwhile, in a large bowl, toss cheeses with cornstarch. Add a handful at a time to simmering wine, stirring until first handful melts before adding next. Reduce heat to medium and stir constantly until cheese is completely melted. Add kirsch, if using, and heat until bubbling, about 1 to 2 minutes. Season with salt, pepper and nutmeg, if desired. Serve with crusty bread and other accompaniments. (See variations below)
Nutrition Facts : @context http, Calories 495, UnsaturatedFat 13 grams, Carbohydrate 4 grams, Fat 36 grams, Fiber 0 grams, Protein 32 grams, SaturatedFat 22 grams, Sodium 861 milligrams, Sugar 1 gram
SWISS FONDUE
My husband grew up in Switzerland and it's there where I truly began to appreciate fondue. There are many variations of fondue in Switzerland, but this is the most common version. I love the ritual and it's so fun (and easy!) for entertaining. If you can get your hands on it, a splash of kirsch just before serving really gives fondue a fortifying kick.
Provided by Diana Moutsopoulos
Categories Cheese Fondue
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Combine Gruyère cheese, Emmental cheese, and cornstarch in a bowl. Mix until the cheese is evenly coated. Set aside.
- Rub the cut side of the garlic all over the inside of a fondue pot or heavy saucepan. Add wine and place over medium heat. Bring to a simmer, then gradually add cheese and cornstarch mixture. Stir with a spatula, gently stirring in a figure-of-eight motion, until all of the cheese is added and the fondue is smooth and homogenous. Reduce heat to medium-low if the fondue is boiling too vigorously.
- Immediately serve fondue, preferably over a warmer. If you used a saucepan on the stove to heat the fondue, you can carefully transfer the fondue to a fondue pot to serve.
Nutrition Facts : Calories 901.9 calories, Carbohydrate 47.3 g, Cholesterol 156.1 mg, Fat 48.6 g, Fiber 4.6 g, Protein 52.1 g, SaturatedFat 28.9 g, Sodium 1358.4 mg, Sugar 4 g
GARLIC CHEESE FONDUE
Categories Cheese Garlic White Wine Winter Swiss Cheese Bon Appétit
Yield Serves 8 to 10
Number Of Ingredients 8
Steps:
- Combine both cheeses, flour, nutmeg, and white pepper in large bowl; toss to coat. Bring 1 cup wine and garlic to simmer in a heavy large saucepan over low heat. Add cheese mixture by handfuls, whisking until melted and smooth after each addition. Mix in more wine by tablespoonfuls to reach desired consistency. Transfer to fondue pot.
- Set fondue over candle or canned heat. Serve fondue with bread.
SWISS FONDUE
Categories Cheese Cocktail Party White Wine Winter Gourmet
Yield Serves 4 to 6
Number Of Ingredients 7
Steps:
- Rub the inside of a heavy saucepan with the garlic, add the wine, and heat it over moderately low heat until the cheese is melted and the mixture hot. Add the Gruyère by the handfuls, stirring, until the cheese is melted and the mixture is blended well, and keep the mixture just below the simmering point. In a small bowl stir together well the cornstarch and 1/4 cup of the kirsch, add the mixture to the Gruyère mixture with the nutmeg and pepper to taste, and heat the fondue, stirring constantly, until it just begins to bubble, but do not let it boil. Transfer the fondue to a heated fondue pot and keep it hot over a low flame. If the fondue becomes too thick, add some of the additional kirsch. Spear the bread cubes with long-handled forks and dip them into the fondue.
SLOW COOKER SWISS FONDUE WITH KIRSCH
Swiss cheese is combined with wine, traditional kirsch, and seasonings to make this tasty fondue, easily cooked in and served from a slow cooker.
Provided by Diana Rattray
Categories Appetizer
Time 2h10m
Yield 6
Number Of Ingredients 11
Steps:
- Gather the ingredients.
- Rub a nonreactive (enameled or stainless steel) saucepan with cut garlic halves. Add the wine and place the saucepan over medium heat.
- Heat the wine until it is just beginning to bubble. Reduce heat to low and add lemon juice.
- In a bowl, combine cheeses and flour; gradually stir into the wine. Continue cooking, stirring to keep from sticking, until cheese is melted and well blended.
- Grease the crock pot lightly or spray with nonstick cooking spray.
- Pour the cheese mixture into the prepared crock pot. Add kirsch; stir well. Sprinkle with nutmeg, pepper, and paprika.
- Cover and cook on the high setting for 20 to 25 minutes or until hot, then turn to the low setting for 1 to 3 hours. Keep the pot on low while serving.
- Serve your fondue with bread cubes or other dippers. Fondue dippers traditionally are cubes of a hearty bread such as rye, pumpernickel, or multigrain bread. But large, soft pretzels also make great dippers, and you can use crackers, especially if you don't have fondue forks. Besides bread items, offer dippers such as slices of apple and firm pears, steamed or roasted Brussels sprouts, fingerling potatoes, and artichoke hearts.
Nutrition Facts : Calories 883 kcal, Carbohydrate 73 g, Cholesterol 107 mg, Fiber 4 g, Protein 41 g, SaturatedFat 21 g, Sodium 921 mg, Sugar 9 g, Fat 38 g, ServingSize 24 ounces fondue (6 portions), UnsaturatedFat 0 g
More about "garlic swiss fondue food"
AUTHENTIC SWISS CHEESE FONDUE - EARTH, FOOD, AND FIRE
From earthfoodandfire.com
5/5 (13)Total Time 30 minsCategory Appetizer, EntreeCalories 2875 per serving
- Begin by taking the clove of garlic and rubbing the inside of the caquelon (fondue dish) with the cut side, spreading the natural garlic oil on the surface.
- Mix the the white wine and cornstarch in the fondue pot and stir well to dissolve the starch. Light the fondue burner and gently heat the wine.
- As the wine gently heats, shred the cheese on a handheld box grater or other grating device, and add it to the wine.
CLASSIC SWISS CHEESE FONDUE RECIPE - MELISSA KELLY | FOOD ...
From foodandwine.com
5/5 Category Cheese Dips
SWISS CHEESE FONDUE RECIPE : SBS FOOD
From sbs.com.au
3.6/5 (14)Servings 4Cuisine Swiss
SWISS CUISINE: TRADITIONAL FOOD YOU NEED TO TRY - STUDYING ...
From studyinginswitzerland.com
Estimated Reading Time 6 mins
- Fondue. Surely, the most epic cheese there is. That’s why it makes our top choice of traditional Swiss food you need to try. Fondue is a Swiss melted cheese dish served in a communal pot over a portable stove heated with a candle or spirit lamp and eaten by dipping bread into the cheese using long-stemmed forks.
- Tarts and Quiches. The quiche and Swiss cheese tarts are only superficially related. Both have pastry, cheese, and custard; however, the quiche is really about the custard, whereas the Swiss tart is more about cheese.
- Landjager. All those mountains and trails to hike in Switzerland, one has to have some snacks on the way up, right? This is exactly where the semi-dried sausage (Landjäger) comes in.
- Älplermagronen (Alpine Macaroni) The Älplermagronen or as it is translated ‘the Alpine macaroni’ is a rustic Swiss dish. It is called this way because the ingredients used to make the dish were used to feed herdsmen who were keeping an eye on their cows grazing on the Alp’s pastures.
- Raclette. Behold, cheese lovers. Another jaw-dropping cheesy dish of Switzerland. Raclette is a semi-hard cheese made from Alpine cow milk. Historically, it has been the main food of peasants who lived in the regions of Valais.
- Rosti. Locally known as rööschti, this Swiss dish consists mainly of potatoes but in the style of a fritter. Originally, it used to be a breakfast dish historically eaten by farmers in the canton of Bern.
- Saffron risotto. Did you know that the quality of the Swiss Saffron is among the best and most expensive in the world? The dark red saffron strands—the stigma of a variety of crocus—are hand-picked, and that’s why the saffron risotto is in such popular demand.
- Malakoff. A Malakoff is a ball of fried cheese typically found in Western Switzerland, more specifically in the villages of Eysins, Begnins, Bursins, Luins, and Vinzel on the shores of Lake Geneva.
- Polenta (Cornmeal) Polenta is a yellow cornmeal dish that is cooked over low heat until it becomes a delicious, homogenous mash. Along with chestnuts and risotto, this dish also belongs to the traditional peasant foods of Ticino.
- Zürcher Geschnetzeltes. Zurich Ragout, or Zürcher Geschnetzeltes, is a stew recipe in a white sauce, made with mushrooms and white wine. It contains many of the typical Germanic flavorings, including parsley and lemon zest.
EASY SWISS CHEESE FONDUE RECIPE - MAGIC SKILLET
From magicskillet.com
Cuisine AmericanCategory BreakfastServings 4Total Time 20 mins
- Rub inside of fondue pot with the halved garlic clove. Pour dry white wine into fondue pot. Heat over low heat until hot. Stir in brandy.
- Add cheese mixture to wine by handfuls, stirring constantly, using a wooden spoon, until cheese is melted. Stir in black pepper and ground nutmeg.
- Spear one chunk of French bread at a time on a long-handled fondue for. Dip into cheese fondue.
TOP 20 MOST POPULAR SWISS FOODS - CHEF'S PENCIL
From chefspencil.com
- Röstis. A famous dish in Switzerland, this is basically sliced potatoes baked in a pan with butter. The starch in the potatoes makes them stick together and form a galette.
- Émincé de Veau à la Zurichoise. This sliced veal with mushrooms is traditionally served with rösti. Typical in Zurich, this meal is high in calories and perfect to eat during cold weather.
- Swiss Fondue. No surprise at all that Swiss fondue is in the top 20. If you know anything about Switzerland, you will certainly have heard of it or even already tasted it.
- Raclette. Staying with cheese for the moment, let me introduce you to Swiss fondue’s sister, the equally well-known Raclette. Its name simply explains how a raclette is made; a piece of cheese is placed over a stove and as the cheese melts, you scrape it off onto a plate.
- Papet Vaudois. This dish consists of a mixture of potatoes and leeks cooked in water and white wine cooked with a cabbage sausage. The Vaudois (people of “the land of Vaud”) like to offer this specialty to their foreign guests.
- La Cuchaule. La cuchaule is a saffron brioche in the shape of a flattened ball. It is one of the sweet foods on the table during the traditional festival of Bénichon.
- Moutarde de Bénichon (Bénichon Mustard) Bénichon mustard is a mix of mustard flour, white wine, and fortified wine. Despite its name, this product has little in common with traditional mustard.
- Malakoff de Vinzel. The Malakoff de Vinzel, or de Luins (counties of Canton de Vaud) is a famous meal in Switzerland and there are a lot of different stories talking about its creation.
- Filets de Perches (Perch Tenders) Perch is a rare freshwater fish that can be found in Swiss lakes. Vaud Canton, located on the northern shore of Lake Geneva, is best known locally for this dish.
- Macaroni du Chalet (or Älpermargronen) Cornettes are small pasta that the Swiss have adored for about a century. Cornettes are probably one, if not the most favorite pasta in the country.
CHEESY SWISS FONDUE WITH GARLIC & CHIVES – NOT JUST FOR ...
From azestforlife.com
Estimated Reading Time 5 mins
SWISS CHEESE FONDUE (THE BEST) - RICARDO CUISINE
From ricardocuisine.com
5/5 (67)Total Time 25 minsCategory Main DishesCalories 673 per serving
FN AUTHENTIC SWISS CHEESE FONDUE – THE FOOD NANNY
From thefoodnanny.com
5/5 (1)
SWISS FONDUE - CHEF'S PENCIL
From chefspencil.com
Cuisine Swiss RecipesCategory StarterServings 4
CLASSIC SWISS FONDUE RECIPE - THE MOM 100
From themom100.com
Cuisine EuropeanCategory Appetizer, Main CourseServings 8Total Time 30 mins
TRADITIONAL KIRSCHWASSER SWISS CHEESE FONDUE
From bigoven.com
Reviews 1Servings 1Cuisine AmericanCategory Appetizers
KAREN’S CHEESY SWISS FONDUE WITH GARLIC & CHIVES - A ZEST ...
From azestforlife.com
Estimated Reading Time 4 mins
TOP 5 BEST FONDUE RECIPES: CHOCOLATE TO CHEESE • AWG ...
From awgprivatechefs.com
Email [email protected]Estimated Reading Time 7 mins
SWISS FONDUE POTS - ALL INFORMATION ABOUT HEALTHY RECIPES ...
From therecipes.info
SWISS FONDUE RECIPES
From tfrecipes.com
CLODAGH'S CHEESE FONDUE... LIVE FROM THE ALPS! | THIS MORNING
From itv.com
FONDUE RECIPE - SWITZERLAND - ABOUT
From about.ch
BURGER RECIPES: GARLIC LOVERS’ SWISS FONDUE BURGER ...
From burgerbase.com
GARLIC SWISS FONDUE RECIPES
From tfrecipes.com
SWISS CHEESE FONDUE | FOODLAND ONTARIO
From ontario.ca
FONDUE: THE JOYS OF HUDDLING OVER A BOWL OF MELTED CHEESE ...
From thetomato.ca
BEST SLOW-COOKER FONDUE RECIPES | THE PIONEER WOMAN | FOOD ...
From foodnetwork.ca
FONDUE RECIPES – BOSKA.COM
From usa.boska.com
MAKE IT A FONDUE WINTER CELEBRATION WITH SWISS COMFORT FOOD
From peoplenewspapers.com
GARLIC SWISS WINE FONDUE RECIPE
From crecipe.com
HOW TO MAKE THE PERFECT FONDUE | CHEESE | THE GUARDIAN
From theguardian.com
SWISS ALPS CHEESE FONDUE — CLODAGH MCKENNA
From clodaghmckenna.com
THE ART OF FONDUE | METRO
From metro.ca
10 BEST CHEESE FONDUE WITHOUT SWISS CHEESE RECIPES - YUMMLY
From yummly.com
GARLIC SWISS FONDUE RECIPE
From crecipe.com
GRUYERE AND SWISS CHEESE RECIPES (44) - SUPERCOOK
From supercook.com
MEAT FONDUE RECIPES | SWISSMAR
From swissmarshop.com
CLASSIC SWISS THREE-CHEESE FONDUE RECIPE - FOOD NEWS
From foodnewsnews.com
CHEESE FONDUE RECIPES | SWISSMAR
From swissmarshop.com
GARLIC BUTTER FONDUE - RECIPES | COOKS.COM
From cooks.com
CLASSIC SWISS FONDUE – ANDREW ZIMMERN
From andrewzimmern.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love