CHEESE FONDUE
Categories Sauce Cheese Appetizer Kirsch White Wine Gourmet Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Rub inside of a 4-quart heavy pot with cut sides of garlic, then discard garlic. Add wine to pot and bring just to a simmer over moderate heat.
- Stir together cornstarch and kirsch in a cup.
- Gradually add cheese to pot and cook, stirring constantly in a zigzag pattern (not a circular motion) to prevent cheese from balling up, until cheese is just melted and creamy (do not let boil). Stir cornstarch mixture again and stir into fondue. Bring fondue to a simmer and cook, stirring, until thickened, 5 to 8 minutes.
- Transfer to fondue pot set over a flame and serve with bread for dipping.
SLOW COOKER SWISS FONDUE WITH KIRSCH
Swiss cheese is combined with wine, traditional kirsch, and seasonings to make this tasty fondue, easily cooked in and served from a slow cooker.
Provided by Diana Rattray
Categories Appetizer
Time 2h10m
Yield 6
Number Of Ingredients 11
Steps:
- Gather the ingredients.
- Rub a nonreactive (enameled or stainless steel) saucepan with cut garlic halves. Add the wine and place the saucepan over medium heat.
- Heat the wine until it is just beginning to bubble. Reduce heat to low and add lemon juice.
- In a bowl, combine cheeses and flour; gradually stir into the wine. Continue cooking, stirring to keep from sticking, until cheese is melted and well blended.
- Grease the crock pot lightly or spray with nonstick cooking spray.
- Pour the cheese mixture into the prepared crock pot. Add kirsch; stir well. Sprinkle with nutmeg, pepper, and paprika.
- Cover and cook on the high setting for 20 to 25 minutes or until hot, then turn to the low setting for 1 to 3 hours. Keep the pot on low while serving.
- Serve your fondue with bread cubes or other dippers. Fondue dippers traditionally are cubes of a hearty bread such as rye, pumpernickel, or multigrain bread. But large, soft pretzels also make great dippers, and you can use crackers, especially if you don't have fondue forks. Besides bread items, offer dippers such as slices of apple and firm pears, steamed or roasted Brussels sprouts, fingerling potatoes, and artichoke hearts.
Nutrition Facts : Calories 883 kcal, Carbohydrate 73 g, Cholesterol 107 mg, Fiber 4 g, Protein 41 g, SaturatedFat 21 g, Sodium 921 mg, Sugar 9 g, Fat 38 g, ServingSize 24 ounces fondue (6 portions), UnsaturatedFat 0 g
CLASSIC CHEESE FONDUE
Get together with friends around the ultimate sharing dish - a classic cheese fondue. Enjoy with crusty bread, boiled potatoes, crudités and pickles
Provided by Anna Glover
Categories Dinner
Time 35m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 456 calories, Fat 32 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 0.3 grams sugar, Protein 28 grams protein, Sodium 1.08 milligram of sodium
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