Havarti Fondue Food
HAVARTI-CHEDDAR FONDUE
Dip into fun with a quick, foolproof double cheese fondue flavored with sun-dried tomatoes and green onions.
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 30m
Yield 20
Number Of Ingredients 9
Steps:
- In resealable food-storage plastic bag, mix cheeses and flour. Shake until cheese is coated with flour. In fondue pot, heat broth and milk just to a simmer over warm/simmer setting.
- Add cheese mixture, about 1 cup at a time, stirring with wire whisk until melted. Cook over warm/simmer setting, stirring constantly, until slightly thickened. Stir in tomatoes and onions.
- Keep warm over warm/simmer setting. Serve with breadsticks and vegetables.
Nutrition Facts : Calories 70, Carbohydrate 2 g, Cholesterol 15 mg, Fat 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 130 mg, Sugar 0 g, TransFat 0 g
THREE CHEESE FONDUE
Provided by Food Network
Time 20m
Yield 12 servings
Number Of Ingredients 7
Steps:
- In medium bowl, toss cheeses and flour to mix. Place wine in 2-quart saucepan; cook over medium heat about 1 minute or until very hot. DO NOT BOIL. Add cheese mixture 1/2 cup at a time, stirring each until melted. Cook until very warm. Stir in garlic powder. Pour into fondue pot. Keep warm over medium-low heat.
- To serve, skewer bread cubes with fondue forks to dip into warm cheese.
HAVARTI FONDUE
Down the road from my hometown, there is a man who makes the most WONDERFUL organic cheese. His prices are reasonable and of all the varieties he makes, Havarti is my favorite. Now, this is coming from someone who grew up eating nothing but Kraft singles and Velveeta. I am not a big Cheddar person when eating it by itself, but I could eat my weight in Havarti. I love this stuff and could possibly drink it. Oh, and this recipe is my first try at fondue. I'm pretty proud of it!
Provided by Redneck Epicurean
Categories Lunch/Snacks
Time 20m
Yield 10 serving(s)
Number Of Ingredients 4
Steps:
- In heavy 3-quart saucepan, melt butter over low heat. Stir in flour. Cook 3 minutes, stirring constantly.
- Stir in broth; heat to boiling. Boil 2 to 3 minutes, stirring constantly, until mixture is thick and smooth.
- Reduce heat to low. Add cheese, 1 cup at a time, stirring over low heat until cheese is melted and mixture is smooth.
- Pour cheese mixture into a fondue pot or a little crockpot; keep warm over low heat.
- Serve with various dippers - French bread cubes, crackers, or vegetables.
Nutrition Facts : Calories 57.8, Fat 4.8, SaturatedFat 3, Cholesterol 12.2, Sodium 147.2, Carbohydrate 2.5, Fiber 0.1, Sugar 0.1, Protein 1.1
BEST FORMULA THREE-CHEESE FONDUE
We tried a couple of recipes; this was voted the best! The Gruyere gives a very sweet and nutty flavour to the fondue, the sharp Cheddar makes it tangy, and the Emmentaler blends it all. Cooking the flour first helps the mixture not to be so pasty and powdery.
Provided by AhLimP
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes
Time 30m
Yield 24
Number Of Ingredients 6
Steps:
- Bring the wine to a boil in a small saucepan.
- Meanwhile, melt the butter in a medium saucepan over medium low heat. Whisk in the flour, and cook for about 5 minutes, stirring constantly to avoid sticking and burning.
- Once the flour is cooked, stir the wine into the flour mixture slowly. Use a whisk to smooth the mixture. Slowly add cubes of Gruyere, Cheddar, and Emmentaler cheese; stir until cheese is melted. Transfer cheese mixture to fondue pot. Keep warm over low flame.
Nutrition Facts : Calories 112.9 calories, Carbohydrate 0.7 g, Cholesterol 26.6 mg, Fat 8.3 g, Protein 6.9 g, SaturatedFat 5.1 g, Sodium 119.8 mg, Sugar 0.2 g
DANISH FONDUE
From About.com for ZWT #6's trip to Scandinavia. Delicious and satisfying fondue is made with bacon, Havarti and Gouda cheeses, and beer. Turkey bacon may be substituted for traditional pork bacon, if you wish.
Provided by CaliforniaJan
Categories Cheese
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Melt butter in a medium-sized heavy saucepan. Saute bacon and onion together until bacon is crisp and onion is golden. Add flour and cook for 2 minutes, stirring often. While continuing to stir, slowly add the beer and cook until sauce is smooth and thickened.
- Add Havarti and Gouda cheeses to the sauce, stirring until melted. Transfer Danish fondue to a fondue pot and serve with dippers.
Nutrition Facts : Calories 169, Fat 13.1, SaturatedFat 5.2, Cholesterol 23.1, Sodium 212.2, Carbohydrate 5.5, Fiber 0.3, Sugar 0.8, Protein 3.3
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