Best Mandys Raclette Gruyere 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.

Swiss Gruyere Fondue image

Provided by lazyme

Categories Cheese

Time 40m

Yield 6 serving(s)

Number Of Ingredients 8

16 ounces gruyere cheese, rind cut off, cheese grated (6 cups packed)
1 tablespoon cornstarch
3/4 cup dry white wine (such as Sauvignon Blanc)
1 tablespoon fresh lemon juice
1 garlic clove, minced
1 -3 tablespoon kirsch (clear cherry brandy)
1 pinch ground nutmeg
assorted dippers (see below)

Steps:

Toss cheese with cornstarch in large bowl.
Bring wine, lemon juice and garlic to simmer in heavy large saucepan over high heat.
Reduce heat to medium.
Whisk 1 handful of cheese into wine until almost melted.
Repeat with remaining cheese in about 5 more batches.
Continue whisking until completely melted and fondue begins to bubble, about 1 minute.
Whisk in Kirsch and nutmeg.
Transfer to fondue pot and keep warm over fondue burner.
Accompany with a platter of assorted dippers, fondue forks and plates.
DIPPERS: Cubed crusty bread, boiled new potatoes, rounds of smoked sausage, cubed cooked chicken, blanched asparagus, green beans, broccoli, cauliflower florets and carrot sticks.

Authentic Original Traditional Swiss Fondue (Old World Recipe) image

Provided by Mimi Bobeck

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 11

1 1/2 cups shredded gruyere (6 ounces, 180 g)
1 1/2 cups shredded emmenthaler cheese (6 ounces, 180 g)
1/2 cup shredded Appenzeller cheese (2 ounces, 60 g)
2 -3 tablespoons all-purpose flour
1 garlic clove, halved
1 cup dry white wine
1 teaspoon fresh lemon juice
1 dash kirsch, a swiss liquor (optional)
fresh ground pepper, to taste
1 pinch nutmeg
crusty bread, cut into large cubes

Steps:

The optimal choice of pots is a steel or cast iron medium sized pot (2 quart) with an enameled interior.
In a medium sized bowl, combine the three cheeses and toss with the flour.
Rub the inside of the fondue pot with the garlic halves.
Add the wine and heat over medium heat until hot, but not boiling.
Stir in lemon juice and kirsch.
Add a handful of cheese at a time to the wine mixture, stirring constantly and not adding more cheese until the previous has melted, bubbling gently and has the appearance of a light creamy sauce season with pepper and nutmeg.
Remove the pot from the heat and place over an alcohol safety burner on the table.
Adjust the burner flame so the fondue continues to bubble gently.
Serve with plenty of crusty bread cubes.

Festive Gruyere Fondue image

Provided by kittycatmom

Categories Cheese

Time 25m

Yield 16 serving(s)

Number Of Ingredients 9

1 tablespoon butter
2 tablespoons finely chopped shallots
1/2 cup dry white wine
1/2 cup heavy cream
1 tablespoon cornstarch
1 lb gruyere cheese, shredded
salt, to taste
bread cubes, for serving
raw vegetables, for serving

Steps:

Melt butter in heavy saucepan over low heat. Add shallots and cook until soft.
Add wine and bring to boiling to reduce by half. Add whipping cream; simmer 5 minutes.
Combine cornstarch with cheese and add to saucepan, stirring constantly until melted. Do not boil. Season with salt to taste. Pour mixture into fondue pot. Serve with bread cubes or raw vegetables.