Mild Cheese Fondue Food

THREE CHEESE FONDUE

Steps:

• Place the Cheddar, Gruyere and Swiss cheeses into a large zip-top bag along with the flour. Shake well to coat.
• Bring the Sauvignon Blanc to a boil in a large saucepan, then reduce to a simmer. Whisk in the cheese 1/2 cup at a time, making sure the cheese melts before each addition. Add the butter and malt vinegar, then reduce the heat to the lowest possible setting to keep warm.
• Using a chef knife, microplane zester or handheld press, crush the garlic into a paste, reserving the juices. Rub all over the inside of a fondue pot to coat well. If there is any excess garlic paste, toss it into the saucepan and whisk it in.
• Pour the fondue into the prepared pot and serve immediately with sliced apples and pears, roasted potatoes, chunks of fresh bread or whatever else you feel like dunking in a big vat of melted cheese.

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!

EASY CHEESE FONDUE

Steps:

• Heat oven to 200C/180C fan/gas 6. Mix the vinegar with the cornflour and place in a heatproof bowl with the cheeses. Set over a pan of boiling water. Slowly melt the cheese, stirring occasionally. When it's nearly melted, add the crème fraîche and a little black pepper, if you like. Lower the heat and keep warm.
• To make croutons, toss the bread in the oil and a little seasoning on a baking sheet, then bake for 10-15 mins until golden and crisp.
• To serve, put the cheese fondue on a large platter and arrange the croutons, veg and salamis alongside it.

KID FRIENDLY FONDUE-REGARDS, --TASTY--

Steps:

• Heat the milk and the garlic in a saucepan over medium-low heat until simmering, 2 to 3 minutes.
• Toss the cheese and flour together in a bowl until the shreds are nicely floured.
• Whisk the cheese mixture into the milk a handful at a time, waiting until each handful melts before adding more. Whisk until cheese is completely melted and mixture is smooth and velvety.
• Holding the food with *fingers, a fondue fork or a regular fork, dip one or several of the options into the pot and swirl to coat with the cheese.
• I added a light sprinkle of dried parsley to the top of the fondue.
• WARNING!: [[[*Careful! Don't want the children to burn their fingers!]]]. Preparing and serving the fondue requires adult supervision.
• Note: servings are estimated.

MILD CHEESE FONDUE

Steps:

• 1. In a large sauce pan, over medium heat, melt butter.
• 2. Add flour; cook and stir until bubbly, about 2-3 minutes.
• 3. Stir in chicken broth and cream.
• 4. Cook over medium heat until thickened.
• 5. Add cheeses, about 1 cup at a time, stirring or whisking constantly until melted and blended.
• 6. Cook for a few minutes until slightly thickened. You may need to add more cheeses to reach the desired consistency.
• 7. Stir in lemon juice until smooth.
• 8. Pour into heated fondue pot set over a candle or sterno.
• 9. Serve with bread sticks and fresh vegetables, boiled or baked cubed potatoes or cubed toasted bread for dipping.

CLASSIC CHEESE FONDUE

Steps:

• Pour the wine and lemon juice into a heavy-based pan over a medium-low heat and warm until steaming. Add all of the cheese, a handful at a time, whisking between each addition until all the cheese has been added. Continue to stir for 4-5 mins until everything is fully melted, smooth and creamy. Mix the cornflour with the kirsch in a small bowl, then stir this into the cheese mixture. Continue to cook over a low heat for a minute more.
• Rub the garlic on the inside of the fondue pot, if you like, then carefully pour the cheese mixture into the pot and immediately place it over the flame. (If you don't have a fondue set, add the garlic along with the wine in step one, then remove and discard it before you add the kirsch mixture.) Serve immediately with crusty bread, boiled new potatoes, vegetable crudités or cornichons for dunking, if you like. You can place the fondue back over a low heat if you need to reheat it after serving.

CHEDDAR CHEESE FONDUE (COURTESY OF THE MELTING POT)

Steps:

• start with 4 oz of base (beer, milk or broth).
• add garlic.
• add 3 shakes of mustard powder.
• stir.
• add small amount of cheddar cheese.
• mix thoroughly (using whipping motion until cheese is melted).
• add five turns of pepper grinder.
• add three to four shakes of worcestershire sauce.
• fold in pepper & worcestershire.
• remove mixing fork.

CHEESE FONDUE

Steps:

• Rub inside of a 4-quart heavy pot with cut sides of garlic, then discard garlic.
• Add wine to pot and bring just to a simmer over moderate heat.
• Stir together cornstarch and kirsch in a cup.
• Gradually add cheese to pot and cook, stirring constantly in a zigzag pattern (not a circular motion) to prevent cheese from balling up, until cheese is just melted and creamy (do not let boil).
• Stir cornstarch mixture again and stir into fondue.
• Bring fondue to a simmer and cook, stirring, until thickened, 5 to 8 minutes.
• Transfer to fondue pot set over a flame and serve with bread for dipping.