Rheinlander Cheese Fondue Food

SWISS CHEESE FONDUE RECIPE

Steps:

• In the top pan of a double boiler over hot water, combine water, white wine, garlic, butter, white pepper, and nutmeg; bring to a boil. You must use a double boil or the cheese will burn.
• Add shredded cheese (a cup or so at a time), stirring continuously, until the cheese melts into a smooth, heavy sauce. Additional wine may be added if the cheese mixture is too smooth. Remove from heat. NOTE: You may add more cheese or wine, as needed, to reach your desired consistency.
• To serve, pour prepared fondue in a previously heated heavy fondue pot. I have found, through experience and many different fondue pot over the years, that the electric fondue pots work the best. You sill have to watch that the pots don't get too hot. If you don't have a fondue pot, you could use a small crock pot or slow cooker instead.
• Serve immediately with bread slices or bread cubes for dipping with wooden picks or fondue forks for dipping. We like to serve this fondue with dark rye bread.
• Keep the fondue warm over as low heat as possible to avoid scorching the cheese.
• Serve the same dry white wine that you use for the fondue as a refreshment for your guest. Serves Many!

RHEINLANDER RESTAURANT CHEESE FONDUE

Steps:

• Grate the cheese.
• Bring water in the bottom of a double boiler to a boil.
• In the top pan of the double boiler bring the 2 cups water, wine, butter, and seasonings to a boil, then add the cheese and set pan on the top of the double boiler over the boiling water.
• Stir thoroughly with a wooden spoon until the cheese melts into a smooth, heavy sauce (if the fondue seems too thick, add additional wine; if it is too thin add additional grated cheese).
• Cut the bread into 2-inch squares and brown them lightly in the oven.
• Serve and enjoy!

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!

AUTHENTIC ORIGINAL TRADITIONAL SWISS FONDUE (OLD WORLD RECIPE)

Steps:

• The optimal choice of pots is a steel or cast iron medium sized pot (2 quart) with an enameled interior.
• In a medium sized bowl, combine the three cheeses and toss with the flour.
• Rub the inside of the fondue pot with the garlic halves.
• Add the wine and heat over medium heat until hot, but not boiling.
• Stir in lemon juice and kirsch.
• Add a handful of cheese at a time to the wine mixture, stirring constantly and not adding more cheese until the previous has melted, bubbling gently and has the appearance of a light creamy sauce season with pepper and nutmeg.
• Remove the pot from the heat and place over an alcohol safety burner on the table.
• Adjust the burner flame so the fondue continues to bubble gently.
• Serve with plenty of crusty bread cubes.

HORST MAGER'S CHEESE FONDUE

Steps:

• Bring water, wine, butter, and seasoning to a boil.
• Remove from heat and add cheese, setting the pot into a double boiler.
• Stir thoroughly with a wooden spoon until cheese melts into a heavy sauce.
• Adjust thickness by adding more wine or cheese.
• Lightly toast bread cubes in the oven.
• Serve in a ceramic bowl over a low flame, or in an electric fondue pot.

HORST MAGER'S / GUSTAV'S FONDUE (RHINELANDER)

Steps:

• cut cheese stack into cubes.
• In bottom of double boiler, start water boiling.
• In top of double boiler directly on burner, simmer white wine, garlic, nutmeg, white pepper and cayenne pepper for approximately 10 to 15 minutes to reduce wine and let alcohol cook out.
• Place top of double boiler on bottom and place cheese cubes in wine mixture.
• Stir with wooden spoon until cheese completely melts.
• If too thick, add more wine.
• Place in fondue pot and keep hot.
• Serve with toasted rye and French bread, and a favorite sausage.
• Cut bread into 1/2 inch sized cubes. Place on a baking sheet and toast in a hot 400 degree oven for about 10 to 15 minutes.
• Cut sausage into 1/2 inch slices and brown in skillet.
• Serve with fondue.
• This is also great with Apples, Celery, Cauliflower, use your imagination.