CAST IRON FONDUE POT RECIPES

Name: Classic Cheese Fondue
Total time: 15 min
Yield: 6 servings
Cuisine: french
Ingredients: 1 small garlic clove, halved; 1 cup dry white wine; 3/4 pound Gruyère cheese, grated; 3/4 pound Emmenthaler, raclette or Appenzeller cheese, grated; 1 1/2 tablespoons cornstarch; 1 to 2 tablespoons kirsch (optional); Kosher salt, to taste; Freshly ground black pepper, to taste; Freshly grated nutmeg, to taste (optional); Crusty bread cubes; steamed broccoli or cauliflower; carrot, celery or fennel sticks; cubed apple; seedless grapes; clementine sections; cubed salami, soppressata or kielbasa; roasted chestnuts and/or dried apricots, for serving.

CLASSIC CHEESE FONDUE RECIPE - NYT COOKING

Classic Cheese Fondue Recipe - NYT Cooking image

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.

Provided by Melissa Clark

Total Time 15 minutes

Yield 6 servings

Number Of Ingredients 10

Ingredients

1 small garlic clove, halved
1 cup dry white wine
3/4 pound Gruyère cheese, grated
3/4 pound Emmenthaler, raclette or Appenzeller cheese, grated
1 1/2 tablespoons cornstarch
1 to 2 tablespoons kirsch (optional)
Kosher salt, to taste
Freshly ground black pepper, to taste
Freshly grated nutmeg, to taste (optional)
Crusty bread cubes; steamed broccoli or cauliflower; carrot, celery or fennel sticks; cubed apple; seedless grapes; clementine sections; cubed salami, soppressata or kielbasa; roasted chestnuts and/or dried apricots, for serving.

Steps:

Rub cut side of garlic on inside of large Dutch oven or heavy-bottomed saucepan, preferably cast iron, rubbing the bottom and halfway up the sides. Add wine and bring to a simmer over medium-high heat.
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)

Nutrition Facts : @context http//schema.org, Calories 495, UnsaturatedFatContent 13 grams, CarbohydrateContent 4 grams, FatContent 36 grams, FiberContent 0 grams, ProteinContent 32 grams, SaturatedFatContent 22 grams, SodiumContent 861 milligrams, SugarContent 1 gram

CHEESE FONDUE RECIPE | RECIPE - RACHAEL RAY SHOW

Cheese Fondue Recipe | Recipe - Rachael Ray Show image

Rach shows you how to make fondue the way the Swiss do, with garlic + a touch of brandy.

Provided by Rachael Ray

Number Of Ingredients 13

Ingredients

½ pound gruyère cheese (8 ounces)
½ pound fontina (8 ounces)
½ pound gouda (8 ounces)
3 tablespoons cornstarch
1 ½ cups sauvignon blanc
1 ½ tablespoons lemon juice
2 cloves garlic
pasted
2 teaspoons Dijon mustard
1 ½ tablespoons brandy
armagnac or kirsch
About ¼ teaspoon freshly grated nutmeg
1 teaspoon ground white pepper

Steps:

Shred cheeses
In a mixing bowl, combine shredded cheeses and toss with cornstarch
In a small Dutch oven or heat-safe fondue pot, combine wine with lemon juice and garlic and bring to a steady simmer over medium-low heat
A few handfuls at a time, stir and melt in cheeses with a wooden spoon
Add mustard, brandy, nutmeg and white pepper
Place the pot of fondue over low-flame heat to keep warm and insert fondue forks in cheese pot
Arrange dippers of choice on large board surrounding the fondue

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