Best Wine Fondue Recipes
WINE CHEESE FONDUE
Toast, crackers, or French bread can be dipped into this creamy delicious fondue. It is recommended that you use a fondue pot for this recipe, however, you could also use a casserole dish instead.
Provided by Marc Boyer
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes
Time 30m
Yield 8
Number Of Ingredients 8
Steps:
- Rub the inside of the fondue pot (or a casserole/chafing dish) with a clove of garlic. If using a chafing dish, add just enough water to cover the bottom of the pan in order to protect it.
- Dredge the diced cheese in potato flour and set aside.
- Pour wine in the dish and heat. When the wine is heated, add the coated cheese. Bring to a slow simmer, stirring with a wire whisk until the cheese is melted and well-blended with the wine. Season with grated nutmeg, salt, and pepper. When ready to serve, whisk in kirsch. Serve with bread cubes.
Nutrition Facts : Calories 419.2 calories, Carbohydrate 37.2 g, Cholesterol 51.5 mg, Fat 16.6 g, Fiber 1.5 g, Protein 21.8 g, SaturatedFat 10.3 g, Sodium 474.2 mg, Sugar 2.6 g
WINE FONDUE
A lovely wine fondue for cooking chicken, rabbit or veal. Dip bite-size pieces of raw meat into the boiling fondue until cooked.
Provided by MARCPTOR
Categories Appetizers and Snacks Dips and Spreads Recipes
Time 1h10m
Yield 4
Number Of Ingredients 9
Steps:
- Pour wine into a saucepan, and season with cinnamon stick, coriander, pepper, cloves, sugar, salt, celery salt, and garlic salt. Let sit for 1 hour, then bring to a boil. Filter through a fine sieve or colander lined with cheesecloth, and transfer to the fondue pan. Bring to a boil before using.
Nutrition Facts : Calories 170.1 calories, Carbohydrate 8.9 g, Fat 0.2 g, Fiber 1.4 g, Protein 0.6 g, Sodium 1078.7 mg, Sugar 2.9 g
CHEDDAR, CRAB AND WINE FONDUE
This is from my NC Cookbook. Submitted by the Duplin Winery of Duplin County. It is a scrumptious fondue dip. The recipe calls for Duplin County wine (Scuppernong or Riesling), but your favorite white wine will do. Serve using bread cubes or veggies.
Provided by Bobtail
Categories Crab
Time 10m
Yield 2 1/2 cups
Number Of Ingredients 5
Steps:
- Drain crabmeat and flake.
- Mix cheese and flour together.
- Heat wine until bubbles rise.
- Over low heat add cheese mixture to the wine, 1/2 cup at a time, stirring in between each addition, till the cheese is melted.
- Add caraway seeds and crabmeat.
- Transfer to fondue pot.
- Last but not least, ENJOY!
WHITE WINE FONDUE
Steps:
- Toss cheese and flour together. Rub a fondue pot or saucepan with the cut garlic. Add broth and wine. Heat over medium heat until hot but not bubbling. Add lemon juice. Add cheese mixture and stir until cheese melts. Season with nutmeg. Keep warm. Serve with bread cubes for dipping.
- *Use only natural, aged Swiss cheese, such as Emmentaler, natural Gruyere, or Raclette.
CHEESE WITH WINE AND SHERRY FONDUE
Steps:
- Grate cheeses to thick shreds and combine in large bowl with flour. Set aside. Slice shallots thinly to equal about 1/4 cup. Rub heavy or cast iron fondue pot with clove of garlic. Place heavy pot or stove worthy fondue pot on low/medium heat. Melt butter and add 1/4 cup thinly sliced shallots and cook for 30 minutes until brown and caramelized. Add wine and sherry and wait until it bubbles. Add cheese one handful at a time and stir in figure eight movements until melted and smooth then add another handful and repeat until all cheese is melted and smooth. If too thick add 1/4 cup extra dry sherry and stir into cheese using same figure eight movements until combined thoroughly. Add nutmeg and finely chopped garlic and stir until mixed. Remove from stove and place in fondue pot or if already in fondue pot place it over lit fondue burner.
WINE FONDUE WITH BROTH BASE AND MUSTARD DILL DIPPING SAUCE
This recipe comes from a fondue cook book. The fondue is exceedingly simple, as is the sauce, but the result is extravagant and tasty. At the end of the directionsI list a number of tips to make your fondue party a success.
Provided by SaffronMeSilly
Categories Sauces
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- In fondue pot, bring broth and wine to a boil. Reduce to a simmer and immerse dippers for cooking.
- For sauce:
- Finely chop dill.
- Mix mustard with wine and sugar.
- Gradually whisk in oil, taking care to fully combine mustard and oil before adding more oil.
- Stir in dill.
- Serve sauce as a side for dippers.
- Notes and Tips for a great fondue party:.
- Make sure that all meats and vegetables are chopped thin enough to cook quickly in the broth. For beef and chicken, I suggest no more than a centimeter in width and leave in broth for approximately 3 minutes. For fish, choose fillets that have more integrity such as salmon or tuna and slice pieces no larger than 1/4 an inch and leave in broth for approximately 4 minutes. Shrimp are great dippers as they only require shelling and deveining, but no pre-cutting.
- Any and all veggies are great in this broth. Like with the meat, it needs to be chopped thinly. I recommend precooking many veggies before using them as dippers. Many veggies are too hard in their raw form to cook in a timely manner in the broth. The easiest way to do this is to bring a pot of water to a boil. Add a generous amount of salt to the water. Add veggies and cook for 3-8 minutes depending on toughness of veggies. Transfer veggies to ice water and hold for 2-5 minutes. This partially cooks veggies, so they only need 3 minutes in the broth.
- If you are using meat dippers, I highly recommend putting them in the broth first, as they add flavor to the broth which will enhance the flavor of your veggies later.
- Also if you are including mushrooms as a dipper (which I highly recommend!) treat them like a meat. Do not precook them like other veggies, as the water they release during cooking will add flavor to the broth. I suggest that you add mushrooms early with the meats and allow them to cook for about 7 minutes. Mushrooms take longer, but if you are doing meats and veggies, they will be ready to eat about the same time as the veggies, and they are definitely worth waiting for.
- Above all, enjoy yourself, and have fun with your fondue!
Nutrition Facts : Calories 328.5, Fat 23.7, SaturatedFat 3.2, Sodium 552.5, Carbohydrate 4.6, Fiber 0.1, Sugar 2.4, Protein 3.5
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