Best Brie Fondue Recipes

BRIE CHEESE FONDUE

Steps:

• Rub garlic all over the inside of your fondue pot. Then rub it in a saucepan, leaving the crushed pieces in the bottom. Add the white wine to the saucepan and heat over medium-low heat.
• Toss the cheese cubes in cornstarch to coat. When the wine is hot, add the cheese. Stir slowly with a wooden spoon at first and then use a whisk. Stir constantly to keep it from scorching on the bottom of the pot.
• When the cheese has melted, add green onion and remove pot from the heat. Grate in a little nutmeg. Season with salt and pepper to taste.
• The fondue should be smooth and coat a wooden spoon. If it seems to runny, add more cheese. If it is too thick, add a splash more wine --sparingly.
• Pour the cheese into your fondue pot and keep fondue warm over low heat.

BRIE, ROQUEFORT AND WILD MUSHROOM FONDUE

Steps:

• Heat oil in heavy medium skillet over medium-high heat. Add mushrooms, shallot and thyme; sauté until mushrooms just begin to soften, about 2 minutes.
• Place flour in large bowl. Cut rind from Brie; discard rind. Cut Brie into cubes; drop into flour. Toss to coat; separate cheese cubes. Crumble Roquefort into same bowl; toss to coat. Place wine in heavy medium saucepan and bring to simmer over medium heat. Add cheese by handfuls, stirring until melted after each addition. Continue stirring until smooth.
• Stir mushroom mixture into fondue. Season with generous amount of pepper. Transfer to fondue pot. Set pot over candle or canned heat burner. Serve with bread and vegetables.

BAKED BRIE AND SHRIMP FONDUE DIP

Steps:

• Preheat oven to 450 degrees. Lightly oil 9" X 9" baking dish.
• Combine olive oil, onion and garlic in sauce pan, sautee over med. low heat until tender.
• Add cream, salt, pepper, bring to low simmer for 1 minute.
• Add cheeses and hot sauce. Stip until smooth.
• Pour into greased baking sidh, bake for 15 minutes.

CHAMPAGNE BRIE FONDUE

Steps:

• Create a slurry with the cornstarch and Kirsch and set aside briefly. Cut the chilled brie into small pieces.
• Rub inside of a saucepan with the garlic clove. Over medium heat bring Champagne and lemon juice to a gentle boil. Reduce heat to low and stir in the brie. Blend the cornstarch/Kirsch slurry into the cheese pot and stir for a couple of minutes until the mixture is smooth and thick. Transfer to a fondue pot over a flame and season with white pepper. Serve with bread cubes on fondue forks.

BRIE AND WILD MUSHROOM FONDUE

Steps:

• Bring 1 cup water to boil in small saucepan. Add porcini mushrooms. Remove from heat and let stand until mushrooms soften, about 20 minutes. Using slotted spoon, transfer porcini to work surface. Coarsely chop porcini. Reserve porcini and soaking liquid.
• Melt butter in heavy large saucepan over medium heat. Add shiitake mushrooms and sauté until tender, about 3 minutes. Add shallot; sauté 1 minute. Add porcini and soaking liquid, leaving any sediment from liquid behind. Increase heat to high. Simmer until liquid evaporates, about 3 minutes. (Can be made 8 hours ahead. Cover and chill.)
• Toss Brie with cornstarch in large bowl to coat. Add wine to mushrooms. Bring to simmer over medium heat. Add cheese to mushrooms in 3 batches, whisking after each addition until cheese melts before adding more. Continue whisking until mixture is smooth and just begins to simmer (do not boil). Season to taste with salt and pepper.
• Transfer fondue to fondue pot. Set pot over candle or canned heat burner. Serve with chicken, vegetables and bread.

CRABMEAT AND BRIE FONDUE

Steps:

• Tomato Confit:.
• Place tomatoes in a small saucepan and season with the salt.
• Add rosemary sprig and garlic and enough olive oil to barley cover the top of tomatoes.
• Bring oil to a very low simmer and cook for about 1 hour.
• Remove tomatoes from the oil with a slotted spoon and place in food processor or blender.
• Process until smooth, 1-2 minutes. Yield about 1/2 cup.
• Fondue:.
• Place a skillet over medium heat.
• Add the butter to the pan.
• Once the butter is melted, add the shallots and saute, stirring occasionally, until the shallots are soft and translucent, about 1 miute.
• Add the heavy cream and bring to a simmer.
• Once the cream is hot and bubbling, add the Brie and use a whisk to stir into the cream.
• Season the cream with the salt and pepper and add crabmeat to the pan; use a wooden spoon and stir in slowly.
• Continue to cook the fondue over medium heat until the cream is slightly reduced, about 3-5 minutes.
• Remove from the heat and stir into the fondue.
• Transfer fondue to a fondue pot and spoon Tomato Confit into the fondue.
• Serve warm with bread and/or fresh assorted vegetables.

BRIE FONDUE

Steps:

• First, heat the oil in a medium-size heavy skillet over medium-high heat. Then, add the mushrooms, shallot, and thyme and sauté until the mushrooms begin to soften (about 2 minutes).
• Next, place the flour in a large bowl. Cut the rind from your Brie and discard it. Cut the Brie into cubes and drop into the flour. Toss the cubes to coat, separating the cheese cubes.
• Crumble the Roquefort into the same bowl and also toss to coat.
• Pour the wine into a medium-size heavy saucepan and bring to a slow simmer over medium heat. At this point, add the cheese by handfuls, slowly, and stirring all the while until each addition of cheese is melted. Keep stirring until the Brie fondue mixture is smooth.
• Next stir in the mushroom mixture into the fondue. Season with generous amount of pepper and transfer it all to a fondue pot.
• Set the fondue pot over a candle or a canned heat burner. Or if you have an electric fondue pot, make sure you are familiar with the settings before using it. Serve with bread and vegetables (see below).

BRIE AND WILD MUSHROOM FONDUE

Steps:

• Bring 1 cup water to boil in small saucepan.
• Add porcini mushrooms.
• Remove from heat and let stand until mushrooms soften, about 20 minutes.
• Using slotted spoon, transfer porcini to work surface.
• Coarsely chop porcini.
• Reserve porcini and soaking liquid.
• Melt butter in heavy large saucepan over medium heat.
• Add shiitake mushrooms and sauté until tender, about 3 minutes.
• Add shallot; sauté 1 minute.
• Add porcini and soaking liquid, leaving any sediment from liquid behind.
• Increase heat to high.
• Simmer until liquid evaporates, about 3 minutes.
• (Can be made 8 hours ahead. Cover and chill.) Toss Brie with cornstarch in large bowl to coat.
• Add wine to mushrooms.
• Bring to simmer over medium heat.
• Add cheese to mushrooms in 3 batches, whisking after each addition until cheese melts before adding more.
• Continue whisking until mixture is smooth and just begins to simmer (do not boil).
• Season to taste with salt and pepper.
• Transfer fondue to fondue pot.
• Set pot over candle or canned heat burner.
• Serve with chicken, vegetables and bread.

MATTY'S BRIE CHEESE FONDUE

Steps:

• Rub the garlic all over the inside of your fondue pot, leaving the crushed pieces in the bottom. You can also make fondue in a regular sauce pan and transfer to the fondue pot, but why get two pans all crazy cheesy? Add the white wine and sherry to the pot and heat over medium-low heat.
• Toss the cheese cubes in cornstarch to coat. When the wine is hot, add the cheese. Stir slowly with a wooden spoon at first and then use a whisk. Stir constantly to keep it from scorching on the bottom of the pot. When the cheese has melted, remove it from the heat and grate in a little nutmeg. Season with salt and pepper to taste. The fondue should be smooth and coat a wooden spoon. If it seems to runny, add more cheese. If it is too thick, add a splash more wine --sparingly.
• Prepare your fondue pot base and keep fondue warm over low heat. Get out the good linen napkins and set the table. This is a meal to be proud of!

MONKEY BREAD BRIE FONDUE RECIPE BY TASTY

Steps:

• Preheat the oven to 400˚F (200˚C). Prepare a 9-inch (22 cm) round cake pan with a 3½- inch (8 cm) ramekin in the center and set nearby.
• Melt the butter in a large pan over medium-low heat. Add the onion and sauté until caramelized, stirring occasionally for about 15 minutes. Remove the pan from the heat.
• Take a golf ball-sized piece of pizza dough and flatten it out with your fingers. Stuff the dough with about a teaspoon of caramelized onions and cooked bacon. Close the dough ball by pinching at the seam and roll into a ball in your hands. Repeat with the remaining dough and fillings.
• Dip each stuffed ball in the melted butter. Place the stuffed balls in the prepared cake pan, stacking them around the ramekin.
• Bake for 30 minutes, or until golden brown. Remove from the oven and reduce the oven temperature to 350˚F (180°C). Remove the ramekin with tongs (it will be hot!).
• Place the wheel of brie in the center. Return the pan to the oven for 10 minutes more, or until the brie is soft.
• Brush the monkey bread with more melted butter and sprinkle the bread and cheese with chives. Serve with vegetables like broccoli, potatoes, and mushrooms for dipping.
• Enjoy!

HILLSHIRE FARM LIT'L SMOKIES® AND BRIE FONDUE

Steps:

• Chop 8 Lit'l Smokies smoked sausages and reserve the rest. In a saucepan over medium-high heat, heat chopped smoked sausages in olive oil with garlic until just browned.
• Add white wine and milk. In a separate bowl, toss the brie and Cheddar cheeses with flour, thoroughly coat. Slowly whisk cheese mixture into the saucepan. Continue to whisk until smooth and thick, about 5 minutes. Remove from heat and season with salt, pepper and nutmeg.
• Saute the remaining smoked sausages in a skillet until browned. Serve warm fondue with Lit'l Smokies smoked sausages, apple slices and toasted baguette. Drizzle fondue and apples with honey.

CRAB AND BRIE FONDUE

Steps:

• Mix the Brie and cornstarch together in a bowl. Bring the wine, mustard, and shallots to a boil in a sauce pan. Allow it to boil for about 5 minutes.
• Reduce the heat to medium high and slowly stir in the cheese and crab. Stir for about 5 minutes, until the flavors develop and the alcohol cooks away.
• Taste and adjust the seasonings.
• OK to prepare up to 2 days in advance and refrigerate, or freeze for up to 3 months.
• OK to use as a sauce over broccoli, asparagus, chicken breasts, or fish. Season with either 1/2 teaspoons dried crushed Tarragon or 2-4 minced green chilies. Serve with Chardonnay.

HOLIDAY FONDUE RECIPES FROM THE MELTING POT: BACON & BRIE CHEESE, FLAMING TURTLE CHOCOLATE AND BANANAS FOSTER RECIPE - (4.6/5)

Steps:

• BACON & BRIE CHEESE FONDUE Mix the shredded Emmenthaler and Gruyere Cheese and toss it with cornstarch to aid in thickening and improve the viscosity of the fondue. Place a metal bowl over a saucepan filled with 2 inches of water. You may also use a conventional double boiler. Bring the water to a boil over high heat. When steam is visible, reduce the heat to medium. Add the white wine to bowl, and then add the Brie cheese. Using a fork, stir for approximately 30 seconds, slightly breaking up the Brie cheese in the base. Add the bacon and continue to stir the contents of the bowl. Add 1/3 of the shredded cheese blend and stir using the fork until fully incorporated into liquid. Then add another 1/3 and continue stirring until melted. Last, add the rest of the cheese and stir using a circular whipping motion until smooth. Squeeze the lemon juice into the melted fondue and then add fresh ground black pepper. Fold these two ingredients into the cheese fondue 4-5 times. Top the fondue with the fresh chopped scallions. Use dippers such as bread cubes, vegetables, cubed sausage, and cornichons. FLAMING TURTLE CHOCOLATE FONDUE Heat melted chocolate in desired fondue pot. Pour the caramel syrup in a pool at the center of the warm chocolate. Add the rum to the pot and light with a long fireplace lighter. As the rum burns away, carefully stir the mixture together. Garnish with chopped pecans. Use dippers such as fresh fruits and berries, pound cake, brownies, cheesecake, etc. The possibilities are endless so be creative, have fun and enjoy! BANANAS FOSTER FONDUE Melt the chocolate in the top of a double boiler set over simmering water, stirring constantly; or place the chocolate in a microwave-safe bowl and microwave until melted, stirring every 30 to 45 seconds. Place the banana slices in the bottom of a warm fondue pot. Pour the chocolate over the bananas. Add the caramel and stir gently. Add the liqueur and rum and stir gently to combine. Keep fondue warm over low heat.

CREME DE BRIE FONDUE FOR TWO

Steps:

• Combine Crème de Brie and wine in small microwave-safe custard cup. Microwave on 50% power for 1 minute, stirring once, until warm.
• Sprinkle with pepper.
• Place custard cup on plate with apple and baguette. Serve with fondue forks.

CREME DE BRIE FONDUE FOR TWO

Steps:

• Combine Crème de Brie and wine in small microwave-safe custard cup. Microwave on 50% power for 1 minute, stirring once, until warm. Sprinkle with pepper. Place custard cup on plate with apple and baguette. Serve with fondue forks.

BRIE AND PESTO FONDUE

Steps:

• Place the basil, Parmigiano-Reggiano cheese, and garlic in a blender. With the machine running, add 1/ 4 cup of the wine and process until thick. Set the pesto aside. In a medium, heavy-bottomed saucepan, bring the remaining 3/ 4 cup wine and the vinegar to a bare simmer over medium heat. In a medium bowl, toss the Brie cheese with the cornstarch. A handful at a time, stir the cheese into the saucepan, stirring the first batch until melted before adding another. Allow the fondue to bubble once or twice, but do not boil. Stir in the pesto and season with the pepper. Transfer to a cheese fondue pot and keep warm over a fondue burner. Serve immediately, with dipping ingredients of your choice.;

BRIE FONDUE

Steps:

• Pour wine into heavy medium saucepan; set over medium-low heat. Toss Gruyere with flour in medium bowl to coat. Add Gruyere cheese mixture into white, one handful at a time, stirring until cheese melts and is smooth before adding more. Add Brie, a small handful at a time, stirring until cheese melts and is smooth before adding more. Season with nutmeg and pepper. Transfer cheese mixture to fondue pot. Set pot over candle or canned heat burner. Serve with bread, pear pieces and bell pepper. Dipping options- • Cubes of French bread • Caramelized Shallots • Cubes of apple • Roasted potatoes • Julienned raw red bell pepper • Blanched broccoli florets • Cooked sausages • Etc.

FLANK STEAK WITH BRIE FONDUE

Steps:

• In a small bowl, whisk together the vinegar, oil, Worcestershire, thyme, parsley, garlic, lemon juice, and salt and pepper. Put the flank steak in a wide shallow dish and coat with the marinade. Refrigerate for 45 minutes to 1 hour.
• Preheat a grill on high.
• Remove the outer skin (rind) of the brie and dice it into 1/2-inch cubes. Add them to a small bowl and toss them with the cornstarch. In a medium saucepan over high heat, add the wine and bring to a boil. Add the brie and stir until the cheese has melted. Once melted, reduce the heat to medium-low and stir in the thyme, garlic, nutmeg, salt and pepper, to taste. Cook for 5 to 6 minutes. Remove the fondue from the heat and transfer it to a fondue pot to keep warm.
• Remove the steak from the marinade, straining the excess marinade and put it in the middle of the preheated grill. Cook until desired temperature is reached, about 9 to 10 minutes per side. Remove from the grill to a cutting board and let rest for 5 to 10 minutes.
• Slice it on the bias and arrange them on a serving platter. Drizzle with fondue sauce or serve it on the side in a fondue pot.