CHEESE LOVER'S FONDUE RECIPE: HOW TO MAKE IT
French bread cubes and apples are the perfect cheese fondue dippers for this classic fondue, made with white wine and Swiss and Gruyere cheeses. It’s a crowd-pleaser. —Linda Vogel, Elgin, Illinois
Provided by Taste of Home
Categories Appetizers
Total Time 35 minutes
Prep Time 15 minutes
Cook Time 20 minutes
Yield 2 cups.
Number Of Ingredients 11
Steps:
- In a small bowl, combine 2 teaspoons cornstarch with 1 tablespoon wine; set aside. Combine cheeses and remaining cornstarch; set aside. , Rub sides of a large saucepan with cut sides of garlic; discard garlic. Add remaining wine to the pan and heat over medium heat until bubbles form around sides of pan. Stir in lemon juice. , Reduce heat to medium-low; add a handful of cheese mixture. Stir constantly, using a figure-eight motion, until almost completely melted. Continue adding cheese, one handful at a time, allowing cheese to almost completely melt between additions. Stir in the garlic powder, oregano, Worcestershire sauce and pepper sauce. Stir cornstarch mixture; gradually add to the pan. Cook and stir until mixture is thickened and smooth. Keep warm. Serve with miniature smoked sausages, dill pickles and pretzels.
Nutrition Facts : Calories 196 calories, FatContent 12g fat (8g saturated fat), CholesterolContent 42mg cholesterol, SodiumContent 127mg sodium, CarbohydrateContent 3g carbohydrate (1g sugars, FiberContent 0 fiber), ProteinContent 12g protein.
BEEF AND CHICKEN FONDUE RECIPE - PILLSBURY.COM
Fondue is back! And it's better than ever when meat, poultry and veggies are fondue-cooked then dipped into this creamy cucumber sauce.
Provided by Pillsbury Kitchens
Total Time 2 hours 30 minutes
Prep Time 30 minutes
Yield 8
Number Of Ingredients 24
Steps:
- To make creamy cucumber sauce, in medium bowl, beat cream cheese with spoon until creamy. Stir in remaining sauce ingredients. Cover; refrigerate until chilled, about 2 hours.
- Cut steak and chicken across grain into 1x1/2-inch pieces. Blot dry with paper towels; arrange on lettuce-lined platter. Cover; refrigerate until serving time. Arrange vegetables on separate platter; set aside.
- At serving time, divide broth between two 3-quart electric fondue pots; add half of garlic, parsley, thyme, salt and the pepper to each fondue pot. Heat at 375°F until boiling.
- With long-handled fondue forks, spear meats and vegetables; place in hot broth. Cook 2 to 4 minutes, keeping broth at a low boil, until beef and vegetables are desired doneness and chicken is no longer pink in center. (Because fondue forks become very hot, transfer meat and vegetables to plate and use table fork for eating.) Serve with sauces for dipping.
Nutrition Facts : Calories 400 , CarbohydrateContent 11 g, CholesterolContent 125 mg, FatContent 0 , FiberContent 2 g, ProteinContent 35 g, SaturatedFatContent 13 g, ServingSize 1 Serving with Creamy Cucumber Sauce, SodiumContent 1870 mg, SugarContent 5 g, TransFatContent 1/2 g
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