Somerset Fondue Food
SOMERSET FONDUE
This is a wonderful cheese fondue with lots of flavor and very family friendly. If serving with potatoes, recipe #90822 is an excellent choice to offer with this fondue.
Provided by Karens Krazy Kitchen
Categories < 60 Mins
Time 45m
Yield 1 fondue pot, 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Rub the inside of the fondue pot with the onion and garlic and leave the onions and garlic in the bottom of the fondue pot.
- Add the cider (minus 3 tbs), lemon juice and zest to the garlic and onions.
- Heat this mixture in the fondue pot until bubbly.
- Gradually stir in cheese until melted.
- Blend together the mustard, cornstarch and reserved 3 tbs. of cider until smooth.
- Add to the cheese mixture and stir until creamy (about 3-4 minutes).
- Season with white pepper.
- Serve with sliced apples, pears, sautéed mushrooms, cooked potatoes, bread� etc.
- Enjoy!
Nutrition Facts : Calories 250.7, Fat 19.3, SaturatedFat 11.9, Cholesterol 59.3, Sodium 351.8, Carbohydrate 5, Fiber 0.5, Sugar 1.1, Protein 14.8
SIMPLE AND DELICIOUS CHEESE FONDUE
My family is Swiss, so cheese fondue is a big tradition for birthdays. Made with the best cheese and served with pickled onions and cornichons, it simply doesn't get better!
Provided by Lisawas
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes Hot Cheese Dip Recipes
Time 1h5m
Yield 8
Number Of Ingredients 13
Steps:
- Place potatoes into a large pot with enough water to cover; stir in salt. Bring the water to a boil; reduce heat to medium-low, cover, and cook until tender, about 20 minutes. Drain potatoes, and set aside.
- Stir the cornstarch and kirsch liqueur together in a small bowl until it forms a paste; set aside.
- Combine the white wine and garlic in a large saucepan over medium heat; bring to a simmer. Slowly whisk in the Emmentaler and Gruyere cheese, about 1/2 cup at a time, allowing each batch to melt before mixing in the next. Stir in a random pattern to prevent cheese from clumping into a ball. Whisk in cornstarch mixture and nutmeg to the cheese sauce; stir and cook at a simmer until thickened, 8 to 10 minutes.
- Transfer the cheese mixture to a fondue pot. Serve with the cooked red potatoes and French bread for dipping; garnish with pearl onions and cornichons.
Nutrition Facts : Calories 1018.9 calories, Carbohydrate 102.9 g, Cholesterol 114.7 mg, Fat 37.7 g, Fiber 5.4 g, Protein 49.1 g, SaturatedFat 22 g, Sodium 2214.4 mg, Sugar 6.4 g
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