Cheddar Garlic And Zinfandel Fondue Recipes

CHEDDAR CHEESE FONDUE

Steps:

• In a fondue pot or saucepan over LOW heat, combine beef broth, milk, Worcestershire sauce, garlic, dry mustard, and cornstarch. Don't let it boil or even come to a simmer.
• When it is just warm enough to melt cheese gradually stir in the cheese and laughing cow cheese with a figure-8 motion.
• Add beef broth to thin if needed.

CHEDDAR AND HARD CIDER FONDUE

Steps:

• Heat cider, broth, Worcestershire, and garlic in a medium pot over medium heat and simmer for 5 minutes.
• Toss the cheeses together in a medium bowl. Sift the corn starch over the cheese, and toss to coat lightly.
• Using a wooden spoon, sprinkle some cheese mixture into the warm liquid and continue to stir in small amounts of cheese until it is all incorporated and the fondue is smooth and melted, about 15 minutes. Stir in cayenne, salt and Bourbon, if using.
• Transfer to a fondue pot or double boiler and serve with desired dippers.

CHEDDAR, GARLIC AND ZINFANDEL FONDUE

Steps:

• DIRECTIONS 1. In a medium saucepan, bring wine and vinegar to a simmer over medium heat. 2. Toss the Cheddar, Parmigiano-Reggiano, and cornstarch in a mixing bowl. Slowly stir in cheese mixture in small handfuls until completely melted. Stir in roasted garlic and season with pepper flakes. 3. Transfer to a cheese fondue pot and keep warm with burner. Serve right away. Roasted Garlic Puree DIRECTIONS 1. Preheat oven to 400 degrees. Cut 2 large garlic heads in half, while trying to keep the cloves intact. Pour a teaspoon of extra virgin olive oil over the cut surfaces and put the two garlic heads back together. 2. Wrap in aluminum foil and bake until the garlic is softened (40 to 50 minutes depending on size). Cloves should be a deep beige. Unwrap and let cool completely. 3. Squeeze garlic into a bowl, discarding the hulls. Mash with a fork until smooth. Use for seasoning for fondue or spread onto bread.

CLASSIC CHEESE FONDUE

Steps:

• Pour the wine and lemon juice into a heavy-based pan over a medium-low heat and warm until steaming. Add all of the cheese, a handful at a time, whisking between each addition until all the cheese has been added. Continue to stir for 4-5 mins until everything is fully melted, smooth and creamy. Mix the cornflour with the kirsch in a small bowl, then stir this into the cheese mixture. Continue to cook over a low heat for a minute more.
• Rub the garlic on the inside of the fondue pot, if you like, then carefully pour the cheese mixture into the pot and immediately place it over the flame. (If you don't have a fondue set, add the garlic along with the wine in step one, then remove and discard it before you add the kirsch mixture.) Serve immediately with crusty bread, boiled new potatoes, vegetable crudités or cornichons for dunking, if you like. You can place the fondue back over a low heat if you need to reheat it after serving.

GARLIC CHEESE FONDUE

Steps:

• Combine both cheeses, flour, nutmeg, and white pepper in large bowl; toss to coat.
• Bring 1 cup wine and garlic to simmer in a heavy large saucepan over low heat.
• Add cheese mixture by handfuls, whisking until melted and smooth after each addition.
• Mix in more wine by tablespoonfuls to reach desired consistency.
• Transfer to fondue pot.
• Set fondue over candle or canned heat.
• Serve fondue with bread.

GARLIC, SPINACH & CHEDDAR FONDUE

Steps:

• Melt butter in medium saucepan on medium heat. Add garlic; cook 2 min., stirring frequently. Stir in wine; bring just to a simmer.
• Toss shredded cheese with cornstarch. Add, 1/2 cup at a time, to wine mixture; cook 1 min. after each addition or until cheese is completely melted, stirring constantly. Stir in cream cheese spread; cook and stir 2 min. or until melted. Add spinach; cook 2 min. or just until wilted, stirring constantly.
• Serve in a fondue pot or small slow cooker.

CLASSIC CHEESE FONDUE

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)