Super Easy Cheese Fondue Food

CHEESE FONDUE

Steps:

• Grate all of the cheeses. In a medium bowl, combine the cheeses with the cornstarch, tossing thoroughly to coat all pieces.
• In a stove-safe fondue pot or large heavy saucepan, bring the wine, garlic, and lemon juice to a simmer over medium-low heat. Add the cheeses to the simmering liquid a little at a time, stirring well between each addition to ensure a smooth fondue. Once smooth, stir in the brandy, mustard, and nutmeg.
• Arrange an assortment of bite-size dipping foods on a platter. If necessary, carefully pour the fondue into a fondue pot. Serve with fondue forks or wooden skewers. Dip and enjoy!

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.

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.

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:

• Fondue is quite a retro concept but it's easy to make and the sort of thing that you should start cooking once your guests have arrived. That way, it will be runny and gooey and perfect when everyone is ready to eat and they'll all be interested and excited by what's going on in the pan.
• Heat a lug of oil in a frying pan on a medium heat. Put a large saucepan with an inch or two of hot water on a low heat. Put a large heatproof bowl over the saucepan so you have a bain-marie.
• Add the chopped shallots to the frying pan and cook them gently for around 5 to 10 minutes with a pinch of salt and pepper and the herbs. Once they've softened, but not coloured, add them to the bowl with the cider and all of the cheese.
• Leave the cheese to slowly melt down, only stirring now and then to help it along. Once it has mostly melted, stir in the creme fraiche, then a swig or 2 of hot water to loosen the mixture a little. Have a taste to check the seasoning, and get all of your dipping ingredients and skewers at the ready.

REALLY EASY CHEESE FONDUE

Steps:

• Heat the wine in a heavy-based saucepan, then add the cheese, a handful at a time, and keep stirring. When all the cheese has melted, add the kirsch, followed by the cornflour, stirring until completely smooth.
• Serve the pan in the middle of the table on a wooden board with the chunks of baguette for dipping.

SUPER-EASY FONDUE BOURGUIGNONNE

Steps:

• In a medium saucepan over medium heat, add oil and when hot, add onions; sauté for 1 minute. Add garlic and cook for 1 ½ minutes. Pour in beef broth and red wine; stir well. Add Worcestershire sauce, onion soup mix, soy sauce, rosemary and black pepper. Bring mixture to a gentle simmer and cook for 5 minutes.
• Before transferring the bouillon in the fondue pot, taste and adjust if necessary.
• Here a dozen of sauces to chose from;.
• CHILI.
• ½ cup chili sauce.
• ¼ cup mayonnaise.
• ¼ cup sour cream.
• ½ teaspoons fresh ginger, minced.
• HORSERADISH.
• ¼ cup sour cream.
• ¼ cup Miracle Whip.
• 1 tablespoons horseradish.
• 1 tablespoons Dijon.
• DIJONNAISE SAUCE.
• ¼ cup Dijonnaise.
• ¼ cup sour cream.
• 1 tablespoons prepared yellow mustard.
• JAPANESE SAUCE.
• 3 tablespoons kewpi mayonnaise.
• 3 tablespoons sour cream.
• ½ teaspoons wasabi paste, or to taste.
• ¼ teaspoons ponzu.
• 1 teaspoons chives.
• ROSE SAUCE.
• ¼ cup mayonnaise.
• 2 tablespoons ketchup.
• ¼ teaspoons dry mustard or garlic salt.
• ONION.
• 1 envelope onion soup mix.
• 12 ounces sour cream.
• DIABLO.
• 1 tablespoons oil.
• ½ cup white onions, finely chopped.
• 2 large cloves garlic, pressed.
• 1 cup ketchup.
• 1 tablespoons Worcestershire sauce.
• 1 teaspoons white vinegar.
• In a saucepan over medium heat, add oil and when hot, add onions and garlic; sauté for 5 minutes. Add the remaining ingredients, stir well and simmer for 2-3 minutes.
• CHEESE SAUCE.
• ¼ cup mayo.
• 3 tablespoons milk.
• ½ cup Cheddar cheese, grated.
• ½ teaspoons Cholula.
• In a medium saucepan over medium-low heat, combine all the ingredients. Stir until the cheese is all melted.
• CURRY SAUCE.
• ¼ cup mayonnaise.
• ¼ cup sour cream.
• 1 ½ tablespoons curry powder.
• ¼ teaspoons garlic powder.
• CHUTNEY SAUCE.
• ½ cup mayo.
• ¼ cup chutney.
• 2 teaspoons prepared yellow mustard.
• SIMPLE CHILI.
• ½ cup chili sauce.
• ½ cup mayonnaise.
• BBQ SAUCE.
• ¼ cup mayonnaise.
• ¼ cup sour cream.
• 3 tablespoons BBQ sauce of your choice.

EASY CHEESE FONDUE

Steps:

• Heat tomato juice and onion soup mix in med saucepan over med high heat. Add lemon juice then slowly add cheese. Heat until cheese has melted . Transfer to fondue pot.

EASY CHEESY FONDUE

Steps:

• In sauce pan, melt butter.
• Stir in salt, flour, pepper, mustard, and Worcestershire sauce until smooth.
• Gradually add milk.
• Bring to a boil, cook and stir 2 minutes or until thick.
• Reduce heat, add cheese, cook and stir till melted.
• Rub fondue pan well with garlic clove. Then transfer fondue, keep warm.
• Serve with: Cubed ham, broccoli, apples, cubed breads (we love French and potato rosemary), and any other meat or veggie you prefer.

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.