CHEESE FONDUE
A classic cheese fondue recipe that is easy and sure to impress guests. Includes tips for making smooth fondue, the best cheeses, dippers and more!
Provided by Erin Clarke / Well Plated
Categories Appetizer
Time 25m
Number Of Ingredients 19
Steps:
- Grate all of the cheeses. In a medium bowl, combine the cheeses with the cornstarch, tossing thoroughly to coat all pieces.
- In a stove-safe fondue pot or large heavy saucepan, bring the wine, garlic, and lemon juice to a simmer over medium-low heat. Add the cheeses to the simmering liquid a little at a time, stirring well between each addition to ensure a smooth fondue. Once smooth, stir in the brandy, mustard, and nutmeg.
- Arrange an assortment of bite-size dipping foods on a platter. If necessary, carefully pour the fondue into a fondue pot. Serve with fondue forks or wooden skewers. Dip and enjoy!
Nutrition Facts : ServingSize 1 of 6, not including dippers, Calories 343 kcal, Carbohydrate 5 g, Protein 20 g, Fat 23 g, SaturatedFat 14 g, Cholesterol 86 mg, Sugar 2 g
CHEESY BACON FONDUE
Melt shredded mozzarella and sharp cheddar cheese and add bacon crumbles for this bacon fondue. Whether you're dipping crackers or veggies, Cheesy Bacon Fondue is perfect party food.
Provided by My Food and Family
Categories Meal Recipes
Time 25m
Yield Makes 1-1/2 cups dip or 12 servings, 2 Tbsp. dip and 16 crackers.
Number Of Ingredients 8
Steps:
- Melt butter in medium saucepan on medium heat; stir in flour. Cook and stir 2 min. Whisk in broth and lemon juice; bring to boil. Cook and stir 1 to 2 min. or until thickened. Remove from heat.
- Add cheeses and bacon; stir until cheeses are melted.
- Serve with crackers.
- Pairs well with a glass of Pinot Noir. Please drink responsibly.
Nutrition Facts : Calories 250, Fat 13 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 20 mg, Sodium 490 mg, Carbohydrate 24 g, Fiber 4 g, Sugar 4 g, Protein 8 g
BEST FORMULA THREE-CHEESE FONDUE
We tried a couple of recipes; this was voted the best! The Gruyere gives a very sweet and nutty flavour to the fondue, the sharp Cheddar makes it tangy, and the Emmentaler blends it all. Cooking the flour first helps the mixture not to be so pasty and powdery.
Provided by AhLimP
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes
Time 30m
Yield 24
Number Of Ingredients 6
Steps:
- Bring the wine to a boil in a small saucepan.
- Meanwhile, melt the butter in a medium saucepan over medium low heat. Whisk in the flour, and cook for about 5 minutes, stirring constantly to avoid sticking and burning.
- Once the flour is cooked, stir the wine into the flour mixture slowly. Use a whisk to smooth the mixture. Slowly add cubes of Gruyere, Cheddar, and Emmentaler cheese; stir until cheese is melted. Transfer cheese mixture to fondue pot. Keep warm over low flame.
Nutrition Facts : Calories 112.9 calories, Carbohydrate 0.7 g, Cholesterol 26.6 mg, Fat 8.3 g, Protein 6.9 g, SaturatedFat 5.1 g, Sodium 119.8 mg, Sugar 0.2 g
CHEDDAR CHEESE & BACON FONDUE
Savory & thick, a natural served with seasoned croutons, Granny Smith apple wedges, celery sticks and little hamburger meatballs!
Provided by TROY RAY
Categories Other Sauces
Time 30m
Number Of Ingredients 15
Steps:
- 1. In a saucepan, melt butter. Add wondra flour and stir until "dissolved".
- 2. Add milk and bring to a simmer, stirring constantly. Add salt, chives, garlic and onion powders, mustard and pepper[s]. Stir in annatto.
- 3. Add cheese in small batches, stirring until each is dissolved before adding the next. When complete, fold in bacon.
- 4. Place over a flame in your fondue set. Serve with seasoned croutons, apple wedges, celery sticks, little meatballs and whatever else you can think of!
BOURBON BACON CHEDDAR FONDUE
Steps:
- Toss the cheese with the flour in a bowl. Place a metal bowl over a saucepan filled with two inches of water (or use a conventional double boiler). Bring the water to a boil over high heat. Reduce the heat to medium. Pour the beer into the bowl. With a fork, stir in the horseradish, mustard and Worcestershire sauce. Cook for 30 seconds, stirring constantly. Add half the cheese mixture; cook until the cheese is melted, stirring constantly. Add the remaining cheese a small amount at a time, stirring constantly in a circular motion after each addition until the cheese is melted. Pour the bourbon slowly around the edge of the bowl. Pull the cheese mixture away from the edge of the bowl; cook for about 30 seconds or until the alcohol cooks off. Stir the bourbon into the cheese. Fold in the bacon and pepper. Pour into a warm fondue pot and keep warm over low heat. Garnish with scallions.?
AGED CHEDDAR FONDUE WITH GRILLED TOMATOES, BACON AND ONIONS
Provided by Amy Thielen
Categories appetizer
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Heat a grill on medium-high heat.
- Toss the cherry tomatoes, slab bacon, onions and bread cubes separately with a bit of oil, salt and pepper, and thread them on their own skewers so that they can cook at their own rate. You will have multiple skewers of each.
- Grill the skewers over medium-high heat until lightly charred; keep warm while you make the fondue.
- Shred the Cheddar and toss with 2 teaspoons of the cornstarch. Separately, shred the Gruyere and toss with the remaining 4 teaspoons cornstarch.
- In a medium heatproof saucepan, heat the butter over medium heat. (You can easily cook this over a campfire or on a camp grill as well.) When the butter melts, add the garlic and let it sizzle for 30 seconds. Add the white wine and bring to a simmer. Add the Gruyere and whisk until smooth. Add the Cheddar and whisk until smooth and no lumps of cheese remain. Heat until the cheese bubbles slightly at the edges. Remove from the heat and stir in the sherry, lots of black pepper and the nutmeg.
- Serve with the skewers of tomatoes, onions, bacon and bread for dipping.
MELTING POTS BOURBON BACON CHEDDAR FONDUE RECIPE - (3.6/5)
Provided by A_Liebmann
Number Of Ingredients 10
Steps:
- 1. Toss the cheese with the flour in a bowl. 2. Place a metal bowl over a saucepan filled with two inches of water (or use a conventional double boiler). Bring the water to a boil over high heat. 3. Reduce the heat to medium. Pour the beer into the bowl. With a fork, stir in the horseradish, mustard and Worcestershire sauce. Cook for 30 seconds, stirring constantly. 4. Add half the cheese mixture; cook until the cheese is melted, stirring constantly. Add the remaining cheese a small amount at a time, stirring constantly in a circular motion after each addition until the cheese is melted. 5. Pour the bourbon slowly around the edge of the bowl. Pull the cheese mixture away from the edge of the bowl; cook for about 30 seconds or until the alcohol cooks off. Stir the bourbon into the cheese. Fold in the bacon and pepper. 6. Pour into a warm fondue pot and keep warm over low heat. Garnish with scallions. That's it! Then you can enjoy the dish with whatever you choose for dipping. You could use bread, vegetables or even fruit to tickle your friends and family's taste buds.
BEER & CHEDDAR FONDUE
This great-tasting beer cheese fondue is my mom's favorite, so I make it for her birthday every year. I like to serve this cheddar cheese fondue recipe with apple slices, rye bread cubes and chunks of carrots, mushrooms, celery, zucchini, squash and broccoli. -Amanda Wentz, Virginia Beach, Virginia
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 2 cups.
Number Of Ingredients 7
Steps:
- In a large bowl, combine cheese and flour. In a small saucepan, heat the beer, garlic, mustard and pepper over medium heat until bubbles form around sides of pan., Reduce heat to medium-low; add a handful of cheese mixture. Stir constantly, using a figure-8 motion, until almost completely melted. Continue adding cheese mixture, 1 handful at a time, allowing cheese to almost completely melt between additions. Keep warm. Serve with radishes, sliced apples and breadsticks.
Nutrition Facts : Calories 221 calories, Fat 16g fat (12g saturated fat), Cholesterol 60mg cholesterol, Sodium 341mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 0 fiber), Protein 12g protein.
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