The Ultimate Cheese Fondue Dip Station Food
THREE-CHEESE FONDUE
A hot cheese dip made from three different cheese that can be prepared easily in the microwave! Make sure you add the cheese to the wine gradually, mixing well between each addition, otherwise the mixture might curdle.
Provided by BeccaB3c
Categories Grains
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Bruise the garlic by placing the flat side of a knife on top and pressing down with the heel of your hand.
- Rub the garlic around the inside of a large, microwave-proof bowl- Discard the garlic.
- Pour the wine into the bowl and heat, uncovered, on high for 3 to 4 minutes, until hot but not boiling.
- Gradually add the Colby and Swiss cheeses, stirring well after each addition, then add the Mozzarella - Stir until completely melted.
- Mix the cornstarch with a little water to form a smooth paste and stir it into the cheese mixture - Season to taste with pepper.
- Cover the bowl and cook on medium power for 6 minutes, stirring twice during cooking, until the sauce is smooth.
- Cut the French bread into cubes and the vegetables into batons, slices, or florets.
- To serve, keep the fondue warm over a spirit lamp or burner, or reheat as necessary in the microwave oven.
- Dip in cubes of French bread and the batons, slices, or florets of vegetables.
Nutrition Facts : Calories 588.9, Fat 39.9, SaturatedFat 24.9, Cholesterol 125.8, Sodium 715, Carbohydrate 10.2, Fiber 0.1, Sugar 1.9, Protein 33.7
CLASSIC CHEESE FONDUE
Want to make fondue like a Swiss guru? Try this easy, simple, and foolproof method for making the ultimate cheese lover's dish! The combination of acidic wine with the rich, buttery cheeses is a wonder to behold. Besides the amazing taste and texture, there's just something fun about eating things off the end of a really long fork! Half the fun of this is customizing the platter of "dippables" to your taste, such as cubes of crusty bread, sausage, baby potatoes, broccoli, cauliflower, fennel, apples, or grapes.
Provided by Chef John
Time 25m
Yield 10
Number Of Ingredients 8
Steps:
- Add white wine, cherry brandy, garlic clove, cayenne, nutmeg, and cornstarch to a saucepan. Whisk to combine and place on the stove over medium heat. Cook, whisking occasionally, until mixture thickens slightly and you can see wisps of steam in the pan, 3 to 5 minutes.
- Add Gruyere and Emmentaler cheeses, one handful at a time, slowly whisking after each addition until melted. Continue whisking until all cheese is melted and sauce is very smooth. Remove from the heat and transfer into a fondue pot to serve.
- Keep sauce warm while serving so it doesn't solidify.
Nutrition Facts : Calories 214.5 calories, Carbohydrate 2.6 g, Cholesterol 45.6 mg, Fat 14 g, Protein 13.2 g, SaturatedFat 8.5 g, Sodium 178.8 mg, Sugar 0.9 g
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- Bread. Crusty bread is usually the #1 pick for cheese fondue because, well, it's the best at soaking up all its cheesy goodness. If you're feeling ambitious, you can make yourself a couple of fresh baguettes or this simple, no-knead peasant bread, but I'm also happy to take the store-bought route and pick up a sourdough loaf, or two.
- Apples & Pears. Fruit and cheese mingle nicely on a cheese board, so why wouldn't they when it comes to fondue? Crisp and tart Granny Smith apples complement its creaminess nicely, while Bosc pears' nutmeg and cinnamon undertones bring out the spices found in many fondues.
- Broccoli & Cauliflower. I always bring broccoli or cauliflower to my fondue spread to bring a bit of freshness to what's essentially a dairy fest. You can dip them uncooked if you like, but I prefer to give them a light steam to smooth out those raw, bitter flavors.
- Bell Peppers. Bright bell peppers make a colorful addition to any fondue party, and their natural sweetness works surprisingly well with all that savory cheesiness.
- Roasted Potatoes. If you like cheese fries, you will absolutely adore dipping crispy-on-the-outside, soft-and-tender-on-the-inside roasted potatoes into a mini vat of bubbling cheese (that isn't neon yellow).
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- Shrimp. Lightly sweet, buttery grilled (or roasted or sautéed) shrimp play nicely with a big, bold cheese fondue made with brandy or white wine. Pro tip: Cook your shrimp with a bit of minced garlic and chopped parsley for an extra flavor kick.
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