Swiss Cheese And Porcini Fondue Food

PORCINI SWISS FONDUE

Steps:

• Heat marsala wine just to boiling pour over dried mushrooms in a small bowl, let set at least 1 hours.
• meanwhile toss fontina and swiss lightly with flour.
• rub a heavy enameled pot or fondue pot with garlic, pour in the white wine, heat over medium low heat until hot, add cheese tossed with flour, a hanful at a time, stirring constantly and waiting until each addition melts; then stir in pecorino.
• Drain the mushrooms, squeeze out as much liquid as possible, chop into fine pieces, stir into cheeze mixture along with 2 T. marsala, season with LOTS of fresh ground black pepper.
• Serve fondue with asorted breads and sausages for dipping.

ROLFS ORIGINAL SWISS CHEESE FONDUE

Steps:

• In a bowl, combine the cheeses and put aside.
• Rub the inside of a large saucepan or casserole dish, with garlic and place the saucepan on low-medium heat. Add the wine, heat until warm, but not boiling!
• Add the cheese by handfuls, stirring constantly with a wooden spoon until melted and cheese-wine mixture has the consistency of a creamy sauce.
• Mix the cornstarch and water in a small bowl and then stir into the cheese. As the mixture thickens, let the mixture come to the boil once, before you remove pot and place it on a lighted burner on table. Adjust flame of the burner so the fondue continues bubbling lightly.
• Place baskets of bread cubes onto the table. Take a handful of the bread cubes, sprinkle with black and spear fondue fork through bread cubes. Dunk and stir well to bottom of pot.
• Serve with white wine or Kirsch to prevent getting that heavy cheese feeling!
• Other serving suggestions: cherry tomatoes, grapes, sliced ham and kielbasa.

SWISS CHEESE AND PORCINI FONDUE

Steps:

• Soak porcini mushrooms in 1 1/2 cups hot water until softened, about 20 minutes. Drain, reserving soaking liquid. Squeeze mushrooms dry. Chop.
• Mix Emmenthal and Gruyère cheese and cornstarch in large bowl. Combine 1 cup reserved mushroom soaking liquid, white wine and garlic in fondue pot or heavy medium saucepan. Simmer 2 minutes. Discard garlic. Adjust heat so that liquid barely simmers. Add cheese 1 handful at a time and stir until each addition melts before adding next.
• After all cheese is added, mix until smooth. Mix in mushrooms and 2 teaspoons minced fresh thyme. Season with generous amount of pepper. (Can be prepared 1 day ahead. Cool. Press plastic onto surface of fondue and refrigerate. Cover and refrigerate remaining mushroom soaking liquid. Before continuing, rewarm fondue over low heat, stirring frequently and adding reserved mushroom soaking liquid as necessary if fondue is too thick.) If not using fondue pot, transfer mixture to flameproof 2-quart casserole. Sprinkle with fresh thyme leaves. Set over alcohol burner or gas table burner and serve, allowing diners to skewer bread with fork and dip into cheese fondue.

SWISS CHEESE FONDUE

Steps:

• Toss cheese with flour in medium bowl; set aside. Rub inside of heavy saucepan with garlic; discard garlic. Add wine; heat until bubbles rise to surface. (Do not boil.)
• Add 1/2 cup of the cheese mixture; stir constantly with wooden spoon until cheese is melted. Repeat until all of the cheese has been added. Continue to stir on medium-low heat until cheese mixture thickens. Stir in kirsch and seasonings.
• Transfer fondue to heated fondue pot. Keep fondue bubbling while serving. Dip bread chunks into fondue. If fondue becomes too thick, add small amount of additional wine.

SIMPLE SWISS CHEESE FONDUE

Steps:

• In a small bowl, combine the cheese, flour, mustard and nutmeg. In a small saucepan, heat cream and beer over medium heat until bubbles form around sides of pan. Stir in cheese mixture. Bring just to a gentle boil; cook and stir until combined and smooth, 1-2 minutes. , Transfer to a small fondue pot and keep warm. Serve with bread cubes.

PILSEN-PORT SWISS FONDUE

Steps:

• Heat a pan over medium heat, and pour in the port wine. When the wine is heated, pour in the beer. Sprinkle in the nutmeg, and simmer for about 5 minutes to burn off the fumes. Whisk in the cheese a small amount at a time until smooth. Remove from heat, and let stand for a minute. (A good time to drink the rest of the beer.) Serve with chunks of sourdough bread.

SWISS CHEESE FONDUE

Steps:

• Rub the inside of the fondue pot with cut clove of garlic.
• Pour in wine and lemon juice and heat gently until bubbling.
• Reduce the heat to low, and gradually stir in grated cheeses, then continue to heat until cheeses melt, stirring frequently.
• (This stage can take a looooong time.) In a small bowl, blend cornflour smoothly with kirsch, then stir into cheese mixture and continue to cook for 2-3 minutes until mixture is thick and smooth, stirring frequently.
• Do not allow fondue to boil.
• Serve with the bread.

SWISS FONDUE

Steps:

• Combine Gruyère cheese, Emmental cheese, and cornstarch in a bowl. Mix until the cheese is evenly coated. Set aside.
• Rub the cut side of the garlic all over the inside of a fondue pot or heavy saucepan. Add wine and place over medium heat. Bring to a simmer, then gradually add cheese and cornstarch mixture. Stir with a spatula, gently stirring in a figure-of-eight motion, until all of the cheese is added and the fondue is smooth and homogenous. Reduce heat to medium-low if the fondue is boiling too vigorously.
• Immediately serve fondue, preferably over a warmer. If you used a saucepan on the stove to heat the fondue, you can carefully transfer the fondue to a fondue pot to serve.

SWISS CHEESE AND PORCINI FONDUE

Steps:

• Soak porcini mushrooms in 1 1/2 cups hot water until softened, about 20 minutes.
• Drain, reserving soaking liquid.
• Squeeze mushrooms dry.
• Chop.
• Mix Emmenthal and Gruyère cheese and cornstarch in large bowl.
• Combine 1 cup reserved mushroom soaking liquid, white wine and garlic in fondue pot or heavy medium saucepan.
• Simmer 2 minutes.
• Discard garlic.
• Adjust heat so that liquid barely simmers.
• Add cheese 1 handful at a time and stir until each addition melts before adding next.
• After all cheese is added, mix until smooth.
• Mix in mushrooms and 2 teaspoons minced fresh thyme.
• Season with generous amount of pepper.
• (Can be prepared 1 day ahead. Cool. Press plastic onto surface of fondue and refrigerate. Cover and refrigerate remaining mushroom soaking liquid. Before continuing, rewarm fondue over low heat, stirring frequently and adding reserved mushroom soaking liquid). If not using fondue pot, transfer mixture to flameproof 2-quart casserole.
• Sprinkle with fresh thyme leaves.
• Set over alcohol burner or gas table burner and serve, allowing diners to skewer bread with fork and dip into cheese fondue.