Cheese fondue... how do I?!
Then what can I serve that will go lovely with the cheese?
I know that I can use bread, but is there anything else, or maybe a specific type of bread?
Any advice would be great!
Answers: How do make a home made cheese fondue? Nothing too complicated, just basic stuff.
Then what can I serve that will go lovely with the cheese?
I know that I can use bread, but is there anything else, or maybe a specific type of bread?
Any advice would be great!
Here's how I do it:
1 cup dry white wine
1/2 pound shredded Swiss cheese
1/2 pound shredded Gruyere cheese
2 tablespoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1 (1 pound) loaf French bread, cut into 1 inch cubes
Simmer the wine in your fondue pot. Add the Swiss cheese and Gruyere cheese, 1/4 pound at a time. Stir after each addition of cheese until melted. Stir in flour. When all the cheese has melted, stir in salt and nutmeg. Serve with cut-up French bread.
You can also serve grilled or roasted veggies, like mini potatoes, whole mushrooms, asparagus, green beans, pearl onions, cauliflower, and carrots, with cheese fondue. Apple and pear slices are great with it, too.
1/2 pound imported Swiss cheese, shredded
1/2 pound Gruyere cheese, shredded
2 tablespoons cornstarch
1 garlic clove, peeled
1 cup dry white wine
1 tablespoon lemon juice
1 tablespoon cherry brandy, such as kirsch
1/2 teaspoon dry mustard
Pinch nutmeg
Assorted dippers
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!
How about Cheddar-Beer fondue with sourdough bread? A fondue pot is useful because it keeps the fondue warm and melted. You can cook it on the stove at medium heat but you will need some kind of chafing dish or hot plate to keep it warm while eating.
INGREDIENTS:
* 1 lb. sharp cheddar cheese, shredded
* 1 tbsp. flour
* 1 1/2 tsp. dry mustard
* Dash cayenne (or add a dash of hot sauce to the melted mixture)
* 3/4 c. beer
* 2 tsp. Worcestershire sauce
PREPARATION:
In bowl, combine cheese, flour, mustard and ground cayenne; mix to blend well. In fondue pot, combine beer and Worcestershire sauce. Set temperature at 375° and heat until bubbling. Gradually add cheese mixture and stir constantly until cheese melts and mixture is smooth, about 5 minutes. Reduce temperature to 200° and serve with crusty bread cubes or other dippers.
this recipe sounds gross, but it is GOOD i guarantee!...and SUPER EASY!...Just try it!
get 1 loaf of round shaped unsliced bread, cut the top off and hollow it out to hold the fondue. Dice up the "guts" of the bread and the top to dip in the fondue.
take one large jar of CHEEZE WHIZ in the jar and an equal part of Mayonnaise.... mix together and dump into bread. heat in oven on cookie sheet till hot and bubbly...
this mixture is basic. you can also spice it up to your taste with garlic powder, hot pepper flakes... Even a can of crab meat(drained).....Whatever you like....ENJOY!..... and have a Happy holiday!
Apples, both Granny Smith and Gala, are great for dipping in cheese fondue!
Swiss Cheese Fondue
--The Melting Pot
4 OZ White wine
1/2 TSP Garlic, chopped
SQUEEZE Fresh lemon
1 C Emmenthaler Swiss cheese, grated
1 C Gruyere Swiss cheese, grated
1 TBL Flour or cornstarch
5 TURNS Fresh ground pepper
5 Dashes Nutmeg
1 TBL Kirschwasser cherry brandy
~Breads, cubed (French, Pumpernickel, Rye)
~Granny Smith apples, chunked & washed in citrus water to prevent browning
~Vegetables, cut (Cauliflower, Carrots & Celery)
1. Mix the flour, Gruyere, & Emmenthaler cheeses together. The flour will help keep the creamy texture.
2. Heat the white wine in the fondue pot. Once hot, stir in the garlic and lemon.
3. Slowly add cheese mixture while continuously stirring with a fork.
4. As the cheese melts add more until you achieve the proper consistency (warm honey).
5. Once the cheese is creamy, sprinkle nutmeg sparingly over the top.
6. Lastly, add the Kirschwasser brandy around the side of the pot and blend together.
All dipping items should be skewered and dipped in the cheese. Be careful of the sides and bottom of the fondue pot; the cheese tends to be hotter there.
Here is one I make each year for New Year's Eve - Enjoy!
3 Cheese Wine Fondue (aka New Year’s Eve Fondue)
Serves 10-15 (I usually make a ? batch)
2 cups shredded mild cheddar cheese
2 cups shredded sharp cheddar cheese
1 cup grated Parmesan cheese
? cup all-purpose flour
1 teaspoon dry mustard
2 cups white wine (a dry chardonnay works well)
2 teaspoons Dijon mustard
Cubes of French bread and/or Granny Smith Apples for dipping. When you cut the bread - try to keep a part of the crust on each piece - then you can put th fondue fork through that to keep it on the fork better.
Optional – Clove or 2 of garlic – For a subtle flavor, rub one clove of garlic around the pan before starting. You can also chop 1-2 cloves of garlic and add to the wine in step 1.
1. Combine the cheeses, flour, and dry mustard in a bowl. Pour the wine into a pan and slowly bring to the simmering point. Add heaping teaspoonfuls of cheese mixture at a time, stirring after each until it has melted.
2. Continue the process until all the cheese has melted and mixture is thick. Stir in Dijon mustard and season with pepper to taste.
3. Stir fondue until bubbly and smooth. Keep hot over burner or in a small crock-pot on low or warm. Supply fondue forks or skewers for dipping cubes of cubes of French bread.
4. This can be made a day ahead. Keep covered in refrigerator. Reheat gently just before serving. It is also good chilled as a cold cheese spread.
I make it on the stove top and then keep it warm in a small crock pot. It burns quickly when you use a fondue pot with a flame.