Rhinelander Fondue Food

RHEINLANDER RESTAURANT CHEESE FONDUE

Rheinlander Restaurant Cheese Fondue image

The Rheinlander is a wonderful German restaurant in Portland, Oregon. Their fondue brings customers back again and again.

Provided by Juliesmom

Categories Spreads

Time 25m

Yield 1 batch

Number Of Ingredients 10

Ingredients

5 cups processed swiss American cheese, grated
2 cups water
1 cup sauterne or 1 cup chablis
1 teaspoon garlic powder
1 tablespoon butter
1/4 teaspoon msg (optional)
1 dash white pepper
1 dash nutmeg
1/2 loaf rye bread
1/2 loaf French bread

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!

Nutrition Facts : Calories 1230.8, Fat 24.7, SaturatedFat 10, Cholesterol 30.5, Sodium 2740.4, Carbohydrate 212.6, Fiber 18.3, Sugar 8.7, Protein 36.9

RHEINLANDER FONDUE

RHEINLANDER FONDUE image

Categories Appetizer

Number Of Ingredients 10

Ingredients

5 cups Swiss Cheese
2 cups water
1 cup sauterne (Chablis) wine
1 tsp garlic powder
1 TB butter
1/4 tsp accent
dash pepper
dash nutmeg
1/2 loaf Rye bread
1/2 loaf French bread

Steps:

Grate cheese, bring water, wine, butter and seasonings to boil. Then add cheese and set in *double boiler. Stir thoroughly with wooden spoon until cheese melts into a smooth heavy sauce. (If fondue seems too thick, add more wine. If too thin add more cheese.) Dice bread into 2 inch squares and brown lightly in oven. *Must use double boiler or cheese will burn.

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

Horst Mager's / Gustav's Fondue (Rhinelander) image

This is a fondue that used to be available at the longtime local favorite Rhinelander restaurant, and subsequently Gustav's restaurants, both founded by Chef Horst Mager in Portland Oregon. I just can't stress enough how delicious this fondue is. Whether you are a fondue fan, or not, you simply must try this very easy to make favorite.

Provided by EDMISTON99

Categories Cheese

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

1 1/2 lbs processed swiss cheese (2 packages sliced Swiss American from Safeway or Winco)
2 cups Chardonnay wine or 2 cups chablis
2 garlic cloves, mashed
1/2 teaspoon white pepper
1/8 teaspoon cayenne pepper (optional)
1/8 teaspoon nutmeg
1/2 loaf rye bread
1/2 loaf French bread
1 lb smoked sausage, 1/2 inch slices

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.

Nutrition Facts : Calories 942.9, Fat 36.1, SaturatedFat 11.6, Cholesterol 69.4, Sodium 1920.4, Carbohydrate 99.4, Fiber 6, Sugar 7.4, Protein 33

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