BLUE CHEESE FONDUE
Make and share this Blue Cheese Fondue recipe from Food.com.
Provided by KathyP53
Categories Cheese
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Place garlic, blue cheese, white wine, and heavy cream in medium saucepan over medium low heat. Heat mixture, stirring frequently, until cheese is melted and incorporated. Stir in Dijon mustard and thyme.
- Pour into fondue pot or warming dish. Serve hot with chips.
Nutrition Facts : Calories 457.3, Fat 38.4, SaturatedFat 24.3, Cholesterol 124.2, Sodium 844.8, Carbohydrate 5.3, Fiber 0.2, Sugar 1, Protein 13.6
BLEU CHEESE FONDUE
Easy and yummy fondue. Mixture is also good on top of grilled steaks. ZWT 3: France (blue cheese) and Swiss (fondue)
Provided by lucid501
Categories Cheese
Time 20m
Yield 5 cups, 20 serving(s)
Number Of Ingredients 5
Steps:
- Heat wine and cream cheese, stirring until cheese melts.
- Add Monterey Jack cheese, a little at a time, stirring constantly.
- Blend in blue cheese. When smooth, add kirsch.
- Serve with dippers of French bread, fresh fruit or vegetables.
Nutrition Facts : Calories 109.3, Fat 9.2, SaturatedFat 5.8, Cholesterol 27.4, Sodium 177.4, Carbohydrate 0.7, Sugar 0.2, Protein 5
CHIPS WITH BLUE CHEESE FONDUE
Provided by Michael Symon : Food Network
Time 25m
Yield 6 to 10 servings
Number Of Ingredients 18
Steps:
- In a large bowl, combine the cheese and cornstarch. Toss to coat. Set aside.
- In a heavy-bottomed saucepan over medium heat, add the oil, garlic, shallots, and rosemary. Season with a pinch of salt and cook until the shallot and garlic soften slightly, about 1 minute. Add the wine and simmer, about 1 minute. Whisk in the cream, pepper and cayenne pepper. When the cream mixture begins to bubble, remove from the heat and strain over the blue cheese, whisking to incorporate. Remove from the heat and stir in the chives if using. Serve in a fondue pot next to a big pile of Lola Chips with Rosemary.
- In a medium pot, pour enough oil so that the oil comes 3 inches up the sides. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F. (If you don't have a thermometer, a cube of bread will brown in about 3 minutes.)
- Slice the potatoes thinly on a mandoline. As you slice them, put them in a bowl of cold water to cover.
- Drain the potatoes and pat dry. Working in batches if necessary, cook the potatoes in the oil until they are golden brown and crispy, about 3 minutes. Add the garlic if using, along with the potatoes. Remove the potatoes from the oil to a large paper towel-lined bowl and season them with the rosemary and salt, shaking the bowl to distribute the seasonings evenly.
BLUE CHEESE FONDUE WITH CHERRY TOMATOES AND ROASTED CIPOLLINI ONIONS
Provided by Michael Chiarello : Food Network
Categories appetizer
Time 45m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees F.
- Using a small paring knife peel and halve the cipollini. Heat the olive oil in a large saute pan over high heat until hot but not smoking. Add the onions and season with salt and pepper. Caramelize the onions over high heat for about 5 minutes, transfer pan to the oven and continue to cook for about 8 to 10 minutes until the onions are nicely caramelized and fully cooked throughout, remove from pan to a plate and let cool slightly. Arrange the cherry tomatoes and onions on a platter with skewers for dipping.
- In a small saucepan, over medium-low heat, melt the butter and cook until it is just beginning to brown. Immediately add the thyme and garlic. Cook for 2 minutes, stirring to prevent the garlic from browning. Add the cream, raise the heat to medium, bring to a slow simmer and reduce the cream by 1/3, about 2 minutes. Add the cheese and stir until the cheese melts and the mixture is smooth, season, to taste, with pepper. Pour the sauce into a fondue pot and set over a candle to keep hot.
- Place the platter of veggies and skewers alongside and serve immediately.
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