First Day Of School Fondue Supper Recipes

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GRUYERE FONDUE DINNER



Gruyere Fondue Dinner image

Provided by Molly Yeh

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 17

2 medium carrots, cut into 1-inch chunks
8 ounces rainbow fingerling potatoes, halved crosswise
1/2 small head cauliflower, broken into florets (about 3 cups)
5 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 teaspoons ground caraway
4 ounces green beans, trimmed
4 cups sourdough bread cubes
6 ounces salami, in 2 thick slices, cut into chunks
1 1/2 cups seedless red grapes
1 cup dry white wine
12 ounces grated Emmental
12 ounces grated Gruyere
2 tablespoons cornstarch
1 teaspoon dry mustard
Pinch freshly grated nutmeg
1 tablespoon kirsch

Steps:

  • For the dippers: Preheat the oven to 400 degrees F.
  • Lay the carrots, potatoes and cauliflower on a rimmed baking sheet and drizzle with half the olive oil, some salt and pepper and 1 teaspoon caraway seeds. Toss to coat. Bake for 15 minutes. Remove from the oven and push the vegetables over to one side. Lay the green beans, bread cubes, salami and grapes on the empty side and drizzle those with the remaining olive oil, some salt and pepper and the remaining teaspoon caraway. Return to the oven and roast until starting to brown on the edges and the vegetables are tender, an additional 7 to 10 minutes. Serve hot or at room temperature with fondue.
  • For the fondue: Bring the white wine to a low simmer in a fondue pot. Toss the cheeses, cornstarch, mustard and nutmeg together in a large bowl. Add in handfuls to the simmering wine, whisking to melt before adding more. Continue to add until all of the cheese has melted and the fondue is thick and smooth, 2 to 3 minutes. Whisk in the kirsch and serve with the dippers.

FIRST DAY OF SCHOOL FONDUE SUPPER



First Day of School Fondue Supper image

This has been a tradition ever since my son started kindergarten. The first day of school is always exciting and filled with stories to tell. Serving fondue for supper prolongs the meal and lets everyone get their stories told as we slowly cook and enjoy our family time together. Best of all, the prep can be done the night before and so supper can be ready to serve as soon as you are ready. Any extra wieners can be dipped, cooked, cooled, and frozen for school lunches.

Provided by Pamela

Categories     Onions

Time 35m

Yield 5 serving(s)

Number Of Ingredients 15

12 hot dogs
1 onion
whole mushroom, bite sized
red peppers or yellow pepper
oil
1 egg
1 1/2 tablespoons oil
7/8 cup milk
1 cup flour
1 teaspoon sugar
2 teaspoons baking powder
1 pinch salt
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
2 -3 tablespoons cornmeal (optional)

Steps:

  • Cut each wiener into 6 pieces. Chop onion and peppers into bite sized pieces (not too small or they will fall of the fondue fork!).
  • Preheat oil in saucepan over the stove to 190 degree Celsius Transfer to fondue pot over the sink to catch any drips. Wipe fondue pot to be sure there is no oil on the bottom before placing on the fondue pot stand above the flame. For safety reasons, the fondue pot should never be more than 2/3 full of oil.
  • Spear wiener or vegetable with a fondue fork and dip into batter to coat completely.
  • Cook, a few at a time, in hot oil in the fondue pot, until the batter becomes puffy and golden. This will take less than 2 minutes.
  • Suggested dipping sauces: Copy Cat Heinz Ketchup Recipe #28412, Bobbie Q Sauce Recipe#59772, Sweet Mustard Sauce Recipe#280453, McDonald's BBQ sauce Recipe#167876,Utah Style sauce Recipe#67023, Chipotle southwest sauce Recipe#82591, Honey Dill Sauce Recipe#66212,.

Nutrition Facts : Calories 540.7, Fat 38.8, SaturatedFat 14.6, Cholesterol 105.5, Sodium 1443.7, Carbohydrate 29.4, Fiber 1, Sugar 5.7, Protein 17.7

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