NEW POTATOES WITH THREE-CHEESE FONDUE
Categories Milk/Cream Cheese Potato Appetizer Sauté Cream Cheese Parmesan Fall Bon Appétit Sugar Conscious Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 20 servings
Number Of Ingredients 13
Steps:
- Heat oil in heavy medium saucepan over medium heat. Add onion; sauté until soft, about 4 minutes. Reduce heat to low. Add cream, cream cheese, Parmesan, and Gruyère. Whisk until smooth, about 3 minutes. Stir in nutmeg. Season with salt and pepper. Remove from heat.
- Combine potatoes, 6 cups water and salt in large saucepan. Bring to boil over high heat. Reduce heat to medium and cook until potatoes are just tender when pierced with skewer, about 6 minutes. Drain. Transfer potatoes to bowl. Add olive oil and parsley; toss to coat. Season to taste with salt and pepper. (Fondue and potatoes can be prepared 1 day ahead. Cover separately and refrigerate. Whisk fondue 5 minutes over medium heat until melted and smooth. Reheat potatoes in 350°F oven 10 minutes.)
- Place potatoes on platter. Spear each with skewer. Serve with warm fondue.
NEW POTATOES WITH THREE-CHEESE FONDUE
Make and share this New Potatoes With Three-Cheese Fondue recipe from Food.com.
Provided by Mimi Bobeck
Categories Sauces
Time 30m
Yield 20 serving(s)
Number Of Ingredients 13
Steps:
- Heat oil in heavy medium saucepan over medium heat.
- Add onion; sauté until soft, about 4 minutes.
- Reduce heat to low.
- Add cream, cream cheese, Parmesan, and Gruyère.
- Whisk until smooth, about 3 minutes.
- Stir in nutmeg.
- Season with salt and pepper.
- Remove from heat.
- Combine potatoes, 6 cups water and salt in large saucepan.
- Bring to boil over high heat.
- Reduce heat to medium and cook until potatoes are just tender when pierced with skewer, about 6 minutes.
- Drain.
- Transfer potatoes to bowl.
- Add olive oil and parsley; toss to coat.
- Season to taste with salt and pepper.
- (Fondue and potatoes can be prepared 1 day ahead. Cover separately and refrigerate. Whisk fondue 5 minutes over medium heat until melted and smooth. Reheat potatoes in 350°F oven 10 minutes.) Place potatoes on platter.
- Spear each with skewer (48 6-inch skewers).
- Serve with warm fondue.
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
FONDUE MASHED POTATOES
Provided by Ree Drummond Bio & Top Recipes
Categories side-dish
Time 40m
Yield 8 servings
Number Of Ingredients 5
Steps:
- Peel the potatoes and rinse them in cold water. Cut the potatoes in fourths, place in a large pot and cover with water. Bring to a boil and cook until fork-tender, 20 to 25 minutes.
- Drain the potatoes, then return them to the pot and stir to evaporate any excess moisture. Rice the potatoes into a large saucepan. Stir in the heavy cream and butter until the potatoes are smooth. Turn the heat to low and stir in the cheese, handful by handful, until fully melted. Season with salt.
- Transfer to a fondue pot (or a slow cooker for larger servings), stirring occasionally to prevent scorching.
THREE CHEESE FONDUE
When you think "1970s Party" you think fondue. Still, it defies logic that a pot full of melted cheese has been out of fashion for over 40 years. In these Instagram-obsessed times, could there possibly be something more attractive than putting a pot of sexy cheese in a room full of sexy people? Absolutely not. Call your friends over immediately, because it's time to get your #cheesevibes on.
Provided by Food Network
Time 35m
Yield 12 servings
Number Of Ingredients 9
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.
EASY CHEESY FONDUE WITH FINGERLING POTATOES, FRENCH BREAD AND SELECT VEGETABLES
Provided by Rachael Ray : Food Network
Categories appetizer
Time 40m
Yield 4 servings
Number Of Ingredients 19
Steps:
- Cover potatoes with water and bring the water to a boil. Salt the water and simmer potatoes 10 to 12 minutes, until just tender. Drain potatoes and return to warm pot to dry the potatoes. Drizzle potatoes with a little oil to keep them from discoloring and to shine them up.
- Fill a second skillet or saucepan with 2 inches of water. Cover and bring the water to a boil on the stovetop. Salt the water, replace the cover and reduce heat to simmer.
- To a heavy saucepan over moderate heat, add 1 tablespoon oil and the chopped shallots. Saute shallots for 2 or 3 minutes, then add sherry and allow it to almost evaporate, a minute or two. Add half-and-half to the pan and reduce heat to low. Cut cream cheese into 1-inch slices and add it to the pot. Allow the cream cheese to slowly melt into the half-and-half, 5 minutes. Add Parmesan and shredded Gruyere or Swiss to the sauce and stir until cheese is melted and fully incorporated. Stir in lemon juice. Season sauce with, nutmeg and black pepper. Place a candle underneath a wire rack or warm a fondue pot. Transfer cheese sauce to fondue pot or place saucepan over wire rack and burning candle.
- To simmering, salted water, add broccoli and cook florets, covered, 3 minutes. Remove broccoli with a slotted spoon to a plate and add asparagus tips. Cook asparagus tips 2 minutes, then remove with tongs to a plate.
- Arrange the items for dipping on a large serving platter. Garnish the cooked potatoes with chives. Set the cubed baguette on the opposite end of the platter, to balance color. Between potatoes and bread, arrange cooked broccoli, asparagus and cherry tomatoes. Set out fondue forks or bamboo skewers for dipping. Place small dishes of cornichons, marinated mushrooms and pickled onions near dipping station for accompaniments.
NEW POTATOES IN SPINACH SAUCE
this is similar to saag paneer, which i love to eat in indian restaurants. from food and wine, this is very easy to prepare.
Provided by chia2160
Categories Spinach
Time 50m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Put the potatoes in a large pot of salted water and bring to a boil.
- Boil over moderate heat until tender when pierced with a knife, about 25 minutes.
- Drain and let cool, then halve the potatoes.
- Meanwhile, in a large, deep skillet, bring the water to a boil.
- Working in batches, add the spinach by handfuls and cook over moderately high heat until wilted.
- Using tongs, transfer the spinach to a colander and repeat with the remaining spinach.
- Squeeze the spinach dry, then transfer it to a food processor and puree.
- Wipe out the skillet.
- Heat the oil in the same skillet.
- Add the onion and cook over moderately high heat, stirring occasionally, until beginning to brown, about 8 minutes.
- Add the garlic, ginger and jalapeños and cook, stirring, until fragrant, about 3 minutes.
- Add the chopped tomatoes and cilantro and cook over moderate heat until most of the liquid has evaporated, about 10 minutes.
- Add the coriander, cumin, paprika and garam masala to the skillet and cook, stirring, for about 2 minutes.
- Slowly stir in the yogurt.
- Add the potatoes and a large pinch of salt, cover and cook over moderately low heat for 5 minutes, stirring occasionally.
- Add the pureed spinach and stir well.
- Cover and simmer for 10 minutes to blend the flavors.
- Season with salt.
- Transfer the potatoes and spinach to a platter or bowl, garnish with the cilantro leaves and cherry tomatoes and serve.
CLASSIC CHEESE FONDUE
Get together with friends around the ultimate sharing dish - a classic cheese fondue. Enjoy with crusty bread, boiled potatoes, crudités and pickles
Provided by Anna Glover
Categories Dinner
Time 35m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 456 calories, Fat 32 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 0.3 grams sugar, Protein 28 grams protein, Sodium 1.08 milligram of sodium
FINGERLING POTATOES AND GOAT CHEESE FONDUE
If fingerling potatoes are unavailable, you may substitute other small potatoes such as red bliss.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 10
Steps:
- Place fingerling potatoes and salt in a large saucepan with enough cold water to cover generously. Place over high heat, and bring to a boil. Reduce to a simmer, and cook until potatoes are tender, about 15 minutes. Remove pan from heat, and drain potatoes in a colander. Transfer potatoes to a platter; set aside.
- Place goat cheese and buttermilk in a heat-proof bowl or the top of a double boiler, and place over a pan of simmering water. Warm mixture, stirring until it is very smooth, 5 to 7 minutes. Remove from heat, and stir in pepper, chives, thyme, tarragon, and parsley. Place in the bowl of a small fondue pot or in a warm serving bowl; serve immediately with fingerling potatoes garnished with chervil.
THREE-CHEESE FONDUE
I got this easy recipe from my daughter, who lives in France. It's become my go-to fondue, and I make it often for our family.-Betty A. Mangas, Toledo, Ohio
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 4 cups.
Number Of Ingredients 8
Steps:
- In a large bowl, combine cheeses and 1 tablespoon cornstarch. In a small bowl, combine remaining cornstarch and brandy; set aside. In a large saucepan, heat wine over medium heat until bubbles form around sides of pan., Reduce heat to medium-low; add a handful of cheese mixture. Stir constantly, using a figure-8 motion, until cheese is almost completely melted. Continue adding cheese, one handful at a time, allowing cheese to almost completely melt between additions., Stir brandy mixture; gradually stir into cheese mixture. Add spices; cook and stir until mixture is thickened and smooth. , Transfer to a fondue pot and keep warm. Serve with bread cubes, potatoes and/or pickles.
Nutrition Facts : Calories 191 calories, Fat 12g fat (7g saturated fat), Cholesterol 37mg cholesterol, Sodium 151mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 12g protein.
CHEESE FONDUE
Categories Sauce Cheese Appetizer Kirsch White Wine Gourmet Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 9
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.
NEW POTATOES WITH GARLIC AND CILANTRO
Make and share this New Potatoes With Garlic and Cilantro recipe from Food.com.
Provided by Lakerdog2
Categories Potato
Time 25m
Yield 2 cups, 4 serving(s)
Number Of Ingredients 5
Steps:
- Place potatoes in a saucepan, cover with cold water. Bring to a boil and cook until just tender, 8-10 minutes. Drain.
- In same saucepan, melt butter and cook garlic for 2-3 minutes. Add potatoes, seasoned salt and cilanto, toss to coat.
- You can serve at this point, or sometimes I spray some olive oil on the tops of the potatoes, throw it all in a baking dish and broil until the tops are nice and brown. Either way, it's good!
Nutrition Facts : Calories 299.3, Fat 6.2, SaturatedFat 3.7, Cholesterol 15.3, Sodium 62.1, Carbohydrate 54.8, Fiber 5.9, Sugar 3.4, Protein 6.7
HERBED NEW POTATOES
For all those potato lovers...I've found one of the trillion ways to cook potatoes:P. This came from "Grandma's Kitchen: Treasured family recipes".
Provided by Vanessa
Categories Potato
Time 30m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Peel 1/2-inch strip around the center of each potato and immediately place potatoes in medium saucepan of cold water.
- Add enough additional water to the saucepan to cover the potatoes by 2 inches.
- Bring to a boil over medium-high heat.
- Boil until the potatoes are easily pierced by a fork but firm (20 minute approx.). Drain them.
- Do not overcook and cover to keep warm.
- Place the butter in a microwave-safe bowl and microwave on HIGH until melted.
- Stir in minced parsley and chives.
- Pour the butter mixture over the potatoes and toss to coat.
- Spoon the potatoes into a serving bowl and serve immediately.
- You can also sprinkle with chopped, cooked bacon and finely minced green onions.
Nutrition Facts : Calories 427.1, Fat 4.3, SaturatedFat 2.5, Cholesterol 10.1, Sodium 58.3, Carbohydrate 89.2, Fiber 11.3, Sugar 4, Protein 10.4
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
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- Heat oil in heavy medium saucepan over medium heat. Add onion; sauté until soft, about 4 minutes. Reduce heat to low. Add cream, cream cheese, Parmesan, and Gruyère. Whisk until smooth, about 3 minutes. Stir in nutmeg. Season with salt and pepper. Remove from heat.
- Combine potatoes, 6 cups water and salt in large saucepan. Bring to boil over high heat. Reduce heat to medium and cook until potatoes are just tender when pierced with skewer, about 6 minutes. Drain. Transfer potatoes to bowl. Add olive oil and parsley; toss to coat. Season to taste with salt and pepper. DO AHEAD Fondue and potatoes can be prepared 1 day ahead. Cover separately and refrigerate. Whisk fondue 5 minutes over medium heat until melted and smooth. Reheat potatoes in 350°F oven 10 minutes.
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