Best Irish Blue Cheese Fondue Recipes

Cheese Fondue image

Provided by Martha Stewart

Number Of Ingredients 11

1 clove garlic, halved crosswise
1 1/2 cups apple cider or dry white wine
8 ounces Gruyere cheese, grated (3 cups)
8 ounces Emmental cheese, grated (3 cups)
8 ounces raclette cheese, grated (3 cups)
2 tablespoons freshly squeezed lemon juice
2 tablespoons cornstarch
Freshly grated nutmeg
Freshly ground white pepper
1 loaf French bread, cut into one-inch cubes
Assorted pickled vegetables, such as cornichons, pearl onions, cauliflower, baby carrots, and mushrooms

Steps:

Rub inside of a fondue pot with garlic; discard garlic. Pour cider or wine into pot, and place over medium-low heat. When liquid starts to bubble, start adding cheeses by the handful, stirring until melted and combined.
Whisk together lemon juice and cornstarch in a small bowl until cornstarch dissolves; stir into cheese mixture. Continue stirring until mixture is smooth and bubbling slightly, about five minutes. Season with nutmeg and pepper.
Transfer fondue pot to the table, and keep warm over the fondue pot warmer. Serve with bread and pickled vegetables.

Blue Cheese Fondue image

Provided by Melissa d'Arabian : Food Network

Categories appetizer

Time 15m

Yield about 1 1/2 cups

Number Of Ingredients 6

2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 1/4 cups whole milk, warm
Salt and freshly ground black pepper
1/4 cup blue cheese crumbles
2 ounces cream cheese, room temperature

Steps:

Melt the butter in a heavy-bottomed saucepan. Stir in the flour and cook, stirring constantly, about 1 minute. Add the warm milk. Continue to stir as the sauce thickens. Bring the sauce to a boil. Sprinkle with salt and pepper. Lower the heat and cook, stirring, 2 to 3 minutes. Stir in the blue cheese and cream cheese and cook, about 2 minutes until the cheese is completely melted. Serve immediately.

Blue Cheese Fondue image

Provided by KathyP53

Categories Cheese

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

2 garlic cloves, minced
8 ounces blue cheese, crumbled
8 ounces dry white wine
8 ounces heavy cream
2 teaspoons Dijon mustard
2 teaspoons finely chopped fresh thyme leaves

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

Blue Cheese Fondue with Cherry Tomatoes and Roasted Cipollini Onions image

Provided by Michael Chiarello : Food Network

Categories appetizer

Time 45m

Yield 4 servings

Number Of Ingredients 10

1 pound cipollini onions
2 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
1 pint cherry tomatoes
1 tablespoon unsalted butter
1 1/2 teaspoon chopped fresh thyme leaves
1 teaspoon minced garlic
2 cups heavy cream
1/2 pound blue cheese, crumbled (recommended: Pt. Reyes)
Freshly ground black pepper

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.