BEST BREAD FOR CHEESE FONDUE RECIPES
BEST CHEESE FONDUE RECIPE - HOW TO MAKE CHEESE FONDUE
With a medley of three cheeses and a strong pour of white wine, you can't go wrong with this classic Cheese Fondue recipe: serve with crusty bread, apples, and whatever your heart desires!
Provided by DELISH.COM
Categories low sugar nut-free vegetarian Christmas dinner party New Year's Eve winter appetizers side dish
Total Time 25 minutes
Prep Time 10 minutes
Cook Time 0S
Yield 8 servings
Number Of Ingredients 13
Steps:
- In a bowl, toss cheeses with cornstarch. Rub garlic cloves all over the inside of a sauce pan, then discard. Over medium heat, add wine to saucepan and bring to a simmer. Add cheese mixture in four batches, whisking constantly and letting cheese melt completely between additions. Add mustard and stir just until fondue begins to bubble, about 3 minutes. Season with salt and pepper. Serve hot with bread, cherry tomatoes, apples, and cornichons.
HOW TO MAKE EASY CHEESE FONDUE AT HOME | CHEESE FONDUE ...
Tyler Florence's classic Cheese Fondue recipe is super easy. With a mix of Swiss and Gruyere cheese as the base, it'll be perfectly creamy; serve with chunks of bread, apples and vegetables for a party favorite.
Provided by Tyler Florence
Categories appetizer
Total Time 25 minutes
Prep Time 10 minutes
Cook Time 15 minutes
Yield 4 to 6 servings
Number Of Ingredients 10
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!
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CLASSIC CHEESE FONDUE RECIPE - NYT COOKING
This traditional Swiss fondue – the sort you might have encountered in an Alpine ski lodge circa 1972 – calls for an equal amount of Gruyère cheese, for its depth of flavor, and Emmenthaler, for its supple texture; a shot of kirsch, for its cherry aroma and alcoholic oomph; and a little garlic, for bite. It takes all of 15 minutes, and will emerge as magnificently creamy, smooth and velvety as custard, but with a funky, deep flavor that dazzlingly enriches anything you dunk in the pot: bread cubes, apple slices, clementine sections, nuggets of salami, pretzels, tofu. It is even marvelous spooned onto a romaine lettuce salad in place of dressing.
From cooking.nytimes.com
Reviews 4
Total Time 15 minutes
Cuisine french
Calories 495 per serving
From cooking.nytimes.com
Reviews 4
Total Time 15 minutes
Cuisine french
Calories 495 per serving
- Meanwhile, in a large bowl, toss cheeses with cornstarch. Add a handful at a time to simmering wine, stirring until first handful melts before adding next. Reduce heat to medium and stir constantly until cheese is completely melted. Add kirsch, if using, and heat until bubbling, about 1 to 2 minutes. Season with salt, pepper and nutmeg, if desired. Serve with crusty bread and other accompaniments. (See variations below)
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CLASSIC CHEESE FONDUE RECIPE - NYT COOKING
This traditional Swiss fondue – the sort you might have encountered in an Alpine ski lodge circa 1972 – calls for an equal amount of Gruyère cheese, for its depth of flavor, and Emmenthaler, for its supple texture; a shot of kirsch, for its cherry aroma and alcoholic oomph; and a little garlic, for bite. It takes all of 15 minutes, and will emerge as magnificently creamy, smooth and velvety as custard, but with a funky, deep flavor that dazzlingly enriches anything you dunk in the pot: bread cubes, apple slices, clementine sections, nuggets of salami, pretzels, tofu. It is even marvelous spooned onto a romaine lettuce salad in place of dressing.
From cooking.nytimes.com
Reviews 4
Total Time 15 minutes
Cuisine french
Calories 495 per serving
From cooking.nytimes.com
Reviews 4
Total Time 15 minutes
Cuisine french
Calories 495 per serving
- Meanwhile, in a large bowl, toss cheeses with cornstarch. Add a handful at a time to simmering wine, stirring until first handful melts before adding next. Reduce heat to medium and stir constantly until cheese is completely melted. Add kirsch, if using, and heat until bubbling, about 1 to 2 minutes. Season with salt, pepper and nutmeg, if desired. Serve with crusty bread and other accompaniments. (See variations below)
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From foodnetwork.com
Reviews 3.9
Total Time 25 minutes
Category main-dish
Reviews 3.9
Total Time 25 minutes
Category main-dish
- Keep warm in a fondue pot and serve immediately. Use fondue forks or wooden skewers to dip dippers into fondue.
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