Easy Cheesy Fondue Ragu Recipes

THE BEST CHEESE FONDUE

Steps:

• Combine 2 teaspoons cornstarch with 1 tablespoon of the wine in a small bowl. Set aside.
• Combine remaining cornstarch with the cheeses. Set aside.
• In a large saucepan, rub the sides with the cut side of the garlic. Discard the garlic cloves.
• Add the remaining wine to the large saucepan and heat over medium heat. You want to cook it until bubbles form around sides of the pan.
• Stir in lemon juice.
• Reduce heat to medium-low. Add a handful of the cheese mixture to the saucepan. Stir constantly, using the figure-eight hand motion until the cheese is almost melted completely.
• Continue adding the rest of the cheese, one handful at a time. You want to allow the cheese to completely melt between additions.
• Once the cheese mixture has all been added, stir in the garlic powder, oregano, Worcestershire sauce and pepper sauce. Stir in cornstarch mixture gradually to the pan.
• Stir and cook until mixture is smooth and thickened.
• Keep warm and serve with dippers.

CHEESE FONDUE

Steps:

• Grate all of the cheeses. In a medium bowl, combine the cheeses with the cornstarch, tossing thoroughly to coat all pieces.
• In a stove-safe fondue pot or large heavy saucepan, bring the wine, garlic, and lemon juice to a simmer over medium-low heat. Add the cheeses to the simmering liquid a little at a time, stirring well between each addition to ensure a smooth fondue. Once smooth, stir in the brandy, mustard, and nutmeg.
• Arrange an assortment of bite-size dipping foods on a platter. If necessary, carefully pour the fondue into a fondue pot. Serve with fondue forks or wooden skewers. Dip and enjoy!

BASIC FONDUE

Steps:

• In a medium saucepan over low heat, mix together milk, Worcestershire sauce, ground dry mustard, garlic and flour. Heat until almost boiling. Gradually stir in Cheddar cheese. Continue heating until all the cheese has melted. Keep the mixture warm and melted in a fondue dish.

EASY CHEESY FONDUE #RAGU

Steps:

• To prepare dipping items:.
• Tortellini: Prepare according to package directions.
• Italian bread: Cut into 1-inch cubes.
• Italian Sausage: Place sausage in a large saucepan, cover with water. Bring to a boil over high heat and cook until sausage is cooked through, approximately 10 minutes. Remove from pot and cool for 5 minutes. Slice into 1/4-inch slices. Place a large skillet over high heat; add in enough vegetable oil to cover bottom of skillet. Cook sausage on both sides until golden brown, approximately 2 minutes per side; drain.
• Polenta: Slice polenta into 1/2-inch slices. Place skillet back over medium high heat; add in additional vegetable oil to measure 1/4-inch in bottom of skillet. Add in the slices of polenta and cook until golden brown, approximately 4 - 5 minutes per side. Drain on paper towel, then cut into quarters.
• Note: Dipping items can be prepared in advanced and served hot or at room temperature.
• To prepare fondue:.
• Rub the inside of an electric fondue pot with garlic. Set heat on fondue pot at 350 degrees. Add in the cheddar sauce and traditional sauce and cook until heated through, approximately 3 - 4 minutes. Whisk in the goat cheese until melted. Stir in the black pepper and nutmeg, bring to a boil, stirring constantly. Lower heat to 200 degrees. Using fondue forks or tooth picks, spear prepared dipping items and enjoy!
• Serves 4 as a meal, more as appetizers.
• Note: If fondue pot is not available, you can cook fondue on stove top, in a medium sized pot over medium heat, then transfer fondue to a small dip-sized crock pot to keep warm.

CHEESE FONDUE

Steps:

• In a small bowl, coat the cheeses with cornstarch and set aside. Rub the inside of the ceramic fondue pot with the garlic, then discard.
• Over medium heat, add the wine and lemon juice and bring to a gentle simmer. Gradually stir the cheese into the simmering liquid. Melting the cheese gradually encourages a smooth fondue. Once smooth, stir in cherry brandy, mustard and nutmeg.
• Arrange an assortment of bite-sized dipping foods on a lazy Susan around fondue pot. Serve with chunks of French and pumpernickel breads. Some other suggestions are Granny Smith apples and blanched vegetables such as broccoli, cauliflower, carrots and asparagus. Spear with fondue forks or wooden skewers, dip, swirl and enjoy!

EASY CHEESY FONDUE WITH FINGERLING POTATOES, FRENCH BREAD AND SELECT VEGETABLES

Steps:

• Cover potatoes with water and bring the water to a boil. Salt the water and simmer potatoes 10 to 12 minutes, until just tender. Drain potatoes and return to warm pot to dry the potatoes. Drizzle potatoes with a little oil to keep them from discoloring and to shine them up.
• Fill a second skillet or saucepan with 2 inches of water. Cover and bring the water to a boil on the stovetop. Salt the water, replace the cover and reduce heat to simmer.
• To a heavy saucepan over moderate heat, add 1 tablespoon oil and the chopped shallots. Saute shallots for 2 or 3 minutes, then add sherry and allow it to almost evaporate, a minute or two. Add half-and-half to the pan and reduce heat to low. Cut cream cheese into 1-inch slices and add it to the pot. Allow the cream cheese to slowly melt into the half-and-half, 5 minutes. Add Parmesan and shredded Gruyere or Swiss to the sauce and stir until cheese is melted and fully incorporated. Stir in lemon juice. Season sauce with, nutmeg and black pepper. Place a candle underneath a wire rack or warm a fondue pot. Transfer cheese sauce to fondue pot or place saucepan over wire rack and burning candle.
• To simmering, salted water, add broccoli and cook florets, covered, 3 minutes. Remove broccoli with a slotted spoon to a plate and add asparagus tips. Cook asparagus tips 2 minutes, then remove with tongs to a plate.
• Arrange the items for dipping on a large serving platter. Garnish the cooked potatoes with chives. Set the cubed baguette on the opposite end of the platter, to balance color. Between potatoes and bread, arrange cooked broccoli, asparagus and cherry tomatoes. Set out fondue forks or bamboo skewers for dipping. Place small dishes of cornichons, marinated mushrooms and pickled onions near dipping station for accompaniments.

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.

CHEESE FONDUE

Steps:

• Simmer wine in fondue pot. Add Swiss cheese, Gruyere cheese, 1/4 pound at a time. Stir after each addition of cheese until melted. Stir in flour. When all the cheese has melted, stir in salt and nutmeg. Serve with cut-up French bread.

REALLY EASY CHEESE FONDUE

Steps:

• Heat the wine in a heavy-based saucepan, then add the cheese, a handful at a time, and keep stirring. When all the cheese has melted, add the kirsch, followed by the cornflour, stirring until completely smooth.
• Serve the pan in the middle of the table on a wooden board with the chunks of baguette for dipping.

BEST FORMULA THREE-CHEESE FONDUE

Steps:

• Bring the wine to a boil in a small saucepan.
• Meanwhile, melt the butter in a medium saucepan over medium low heat. Whisk in the flour, and cook for about 5 minutes, stirring constantly to avoid sticking and burning.
• Once the flour is cooked, stir the wine into the flour mixture slowly. Use a whisk to smooth the mixture. Slowly add cubes of Gruyere, Cheddar, and Emmentaler cheese; stir until cheese is melted. Transfer cheese mixture to fondue pot. Keep warm over low flame.

EASY CHEESY FONDUE

Steps:

• In sauce pan, melt butter.
• Stir in salt, flour, pepper, mustard, and Worcestershire sauce until smooth.
• Gradually add milk.
• Bring to a boil, cook and stir 2 minutes or until thick.
• Reduce heat, add cheese, cook and stir till melted.
• Rub fondue pan well with garlic clove. Then transfer fondue, keep warm.
• Serve with: Cubed ham, broccoli, apples, cubed breads (we love French and potato rosemary), and any other meat or veggie you prefer.

EASY CHEESE FONDUE

Steps:

• Heat oven to 200C/180C fan/gas 6. Mix the vinegar with the cornflour and place in a heatproof bowl with the cheeses. Set over a pan of boiling water. Slowly melt the cheese, stirring occasionally. When it's nearly melted, add the crème fraîche and a little black pepper, if you like. Lower the heat and keep warm.
• To make croutons, toss the bread in the oil and a little seasoning on a baking sheet, then bake for 10-15 mins until golden and crisp.
• To serve, put the cheese fondue on a large platter and arrange the croutons, veg and salamis alongside it.