BEST FONDUE COOKBOOK 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.
THE ULTIMATE SWISS CHEESE FONDUE RECIPE | DELICIOUS. MAGA…
This month we challenged cookery assistant (and seasoned skier) Olivia to perfect her recipe for the ultimate fondue. Take it from us: she’s cracked it. Meanwhile, we’ve eaten a lot of cheese in service to her pursuit of perfection. Yes, it’s time to hunker down with friends to indulge in one of the best cold-weather feasts ever invented.
Provided by The delicious. food team
Total Time 15 minutes
Prep Time 15 minutes
Yield Serves 4-6
Number Of Ingredients 11
Steps:
- Cut one garlic clove in half and rub the cut halves over the inside of the fondue pot. Finely chop the remaining garlic clove, then add to the pan.
- Add the grated gruyère, emmental and reblochon to the pan along with the cornflour, if using (see Know-how), and a good grating of nutmeg and black pepper. Stir everything together using a wooden spoon.
- Pour in the wine, then set the pan over a medium heat. Gently heat, stirring, taking care not to overheat the mixture. Once the cheese has melted, turn up the heat slightly and let the mixture just come to a gentle simmer. Cook for a few minutes to thicken.
- Remove the pan from the heat, stir in the kirsch and season to taste. Transfer the pan to the centre of the table, setting it on the fondue stand or a heatproof trivet with the serving accompaniments (see below), then let everyone dive in.
Nutrition Facts : Calories 525kcals, FatContent 37.2g (23.6g saturated), ProteinContent 30.3g, CarbohydrateContent 5g (1.9g sugars), FiberContent 0.1g
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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.
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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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