Best Spicy White Cheese Fondue Recipes

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SPICY CHEESE FONDUE



Spicy Cheese Fondue image

Make and share this Spicy Cheese Fondue recipe from Food.com.

Provided by Dancer

Categories     Cheese

Time 31m

Yield 4 serving(s)

Number Of Ingredients 9

2 cloves garlic, 1 halved,1 minced
1 cup dry white wine
8 ounces shredded monterey jack pepper cheese
1 tablespoon cornstarch
3 tablespoons tequila
3 tablespoons chopped cilantro
1/8 teaspoon dried ancho chile powder or 1/8 teaspoon regular chili powder (I used a bit more, use to taste)
crusty French bread, cubed
assorted raw vegetables

Steps:

  • Rub the inside of a fondue pot or earthenware casserole with the halved garlic; discard or leave pieces in the pot for stronger garlic flavor.
  • Pour the wine into the top of a double boiler over simmering water; heat wine to a simmer.
  • Add the cheese 1/4 cup at a time to the double boiler, stirring after each addition until all the cheese is melted, stir in cornstarch.
  • Add tequila, cilantro and chili powder, stirring until blended.
  • Carefully pour cheese mixture into fondue pot.
  • Place pot on the table, use bread, tortillas and vegetables for dipping into cheese.

SPICY CHEESE FONDUE



Spicy Cheese Fondue image

Make and share this Spicy Cheese Fondue recipe from Food.com.

Provided by tomsawyer

Categories     Cheese

Time 35m

Yield 1 pot of fondue, 6 serving(s)

Number Of Ingredients 6

3/4 lb parmesan cheese, grated
1 tablespoon cornstarch
1 cup milk
1 cup chicken broth
1 1/2 tablespoons chipolte chilies, finely chopped, in adobe sauce
8 ounces cream cheese, cut into chunks

Steps:

  • In a bowl, toss together the parmesan cheese and cornstarch.
  • In a medium saucepan, cook the milk, chicken broth and chiles over medium heat until warm.
  • Add the cream cheese and cook, whisking, until smooth, about 5 minutes.
  • Bring to a simmer and add the parmesan mixture, a large handful at a time, stirring until smooth.
  • Cook the sauce over low heat for about 5 minutes.
  • Serve the fondue warm with whatever you like, such as pretzels, potatoes, bacon, cauliflower, etc.

CHEESE FONDUE



Cheese Fondue image

Fondue is a classic, communal, Alpine dish, and one that's easy to put together. Grate the Gruyère, Appenzeller and Vacherin Fribourgeois in advance (either the day before, or in the morning), and wrap it up tightly so it doesn't dry out in the fridge. When you're about ready to eat, everything is ready to go: Melt the cheeses into a simmering slurry of white wine and cornstarch, stirring until the mixture is smooth, and season with ground pepper and a splash of kirsch. Cut bread, small boiled potatoes and cornichons make for a nice accompaniment, as do any other blanched vegetables that can hold up to a dip in hot cheese.

Provided by Tejal Rao

Categories     dinner, dips and spreads, main course

Time 45m

Number Of Ingredients 12

1 baguette
1 pound small, bite-size potatoes
1 garlic clove, halved
1 cup dry white wine
1 tablespoon cornstarch
2 1/2 pounds Gruyère, coarsely grated
8 ounces Appenzeller, coarsely grated
8 ounces Vacherin Fribourgeois, coarsely grated (or cut into very small cubes if too soft to grate)
1 tablespoon kirschwasser
Freshly ground black pepper, to taste
1 7 1/2-ounce jar cornichons, drained and transferred to a serving bowl
1 egg, optional

Steps:

  • Cut the baguette into bite-size pieces, and put in a serving bowl. Scrub the potatoes, and transfer to a pot of water over medium heat; boil until tender, about 20 minutes. Drain, and set aside to cool in a serving bowl.
  • When you're about 15 minutes from sitting down at the table, rub the inside of a fondue pot with the cut end of the garlic, then discard the garlic. Whisk together the wine and cornstarch, then pour through a fine-mesh strainer into the fondue pot. Put the pot over medium heat and continue to whisk until the liquid comes to a simmer, then turn down the heat a little and ditch the whisk for a wooden spoon. Add the Gruyère and Appenzeller, gently stirring to help it heat and melt evenly. When it's almost smooth, turn the heat down to low, and add the Vacherin Fribourgeois. It might look alternately lumpy and oily, but keep stirring, and it will get smooth again.
  • At this point, you may need to adjust the texture of the fondue to make it just right for dipping. If it's too thick and resisting the wooden spoon, add a splash of white wine to thin it slightly. Season with a tablespoon of kirschwasser and a few grinds of black pepper, and stir well. Take the fondue pot to the table, where you can keep it warm over a lit Sterno, and stir it occasionally to keep the bottom from browning. (If it gets too hot and you have an adjustable lid for the flame, turn it down or off. If it cools too much and solidifies, carry it back to the kitchen and stir it over higher heat.) Serve with bread, potatoes and cornichons on the side.
  • When you get down to the bottom of the pot, if you've still got an appetite, crack an egg directly into the fondue pot, and let it cook over the last bits of browning cheese. When the white is about set but the yolk is still runny, turn off the heat below the pot, and dip in any remaining bread.

CHEESE FONDUE



Cheese Fondue image

Throw a party with Tyler Florence's Cheese Fondue recipe from Food Network, a creamy mixture of Swiss and Gruy�re; serve it with chunks of bread and apples.

Provided by Tyler Florence

Categories     appetizer

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 10

1/2 pound imported Swiss cheese, shredded
1/2 pound Gruyere cheese, shredded
2 tablespoons cornstarch
1 garlic clove, peeled
1 cup dry white wine
1 tablespoon lemon juice
1 tablespoon cherry brandy, such as kirsch
1/2 teaspoon dry mustard
Pinch nutmeg
Assorted dippers

Steps:

  • In a small bowl, coat the cheeses with cornstarch and set aside. Rub the inside of the ceramic fondue pot with the garlic, then discard.
  • Over medium heat, add the wine and lemon juice and bring to a gentle simmer. Gradually stir the cheese into the simmering liquid. Melting the cheese gradually encourages a smooth fondue. Once smooth, stir in cherry brandy, mustard and nutmeg.
  • Arrange an assortment of bite-sized dipping foods on a lazy Susan around fondue pot. Serve with chunks of French and pumpernickel breads. Some other suggestions are Granny Smith apples and blanched vegetables such as broccoli, cauliflower, carrots and asparagus. Spear with fondue forks or wooden skewers, dip, swirl and enjoy!

SPICY WHITE CHEESE FONDUE



Spicy White Cheese Fondue image

Every year during New Years, you can see me at home of with a few friends. A few warm snacks is great to have on hand. Dust off that Fondue pot, cut up some snacks and dip away!

Provided by Barbara Kavorkian

Categories     Other Sauces

Time 35m

Number Of Ingredients 6

3/4 lb (about 3 cups) grated parmesan cheese (not stuff in the container by the spaghetti)
1 Tbsp cornstarch
1 c milk
1 c chicken broth
1 1/2 Tbsp finely chopped chipotle chiles in adobo sauce
8 oz cream cheese cut into chunks

Steps:

  • 1. In a bowl, toss together the parmesan cheese and cornstarch.
  • 2. In a medium saucepan, cook the milk, chicken broth and chiles over medium heat until warm. Add the cream cheese and cook, whisking, until smooth, about 5 minutes. Bring to a simmer and add the parmesan mixture, a 1/2 cup at a time, stirring until smooth. Cook the sauce over low heat for about 5 minutes.
  • 3. Serve the fondue warm in a fondue pot with the bacon, potatoes, apples and pretzel rods for dipping.
  • 4. *Thick-cut bacon, cooked and cut into 1-inch pieces Suggestions for dipping: *seasoned or buttered cubed toasted bread *Small new potatoes, boiled and halved *Gala apples, cored and sliced *Pretzel rods

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