Gruyere Fondue Dinner Recipes

SWISS GRUYERE FONDUE

Steps:

• Toss cheese with cornstarch in large bowl.
• Bring wine, lemon juice and garlic to simmer in heavy large saucepan over high heat.
• Reduce heat to medium.
• Whisk 1 handful of cheese into wine until almost melted.
• Repeat with remaining cheese in about 5 more batches.
• Continue whisking until completely melted and fondue begins to bubble, about 1 minute.
• Whisk in Kirsch and nutmeg.
• Transfer to fondue pot and keep warm over fondue burner.
• Accompany with a platter of assorted dippers, fondue forks and plates.
• DIPPERS: Cubed crusty bread, boiled new potatoes, rounds of smoked sausage, cubed cooked chicken, blanched asparagus, green beans, broccoli, cauliflower florets and carrot sticks.

FESTIVE GRUYERE FONDUE

Steps:

• Melt butter in heavy saucepan over low heat. Add shallots and cook until soft.
• Add wine and bring to boiling to reduce by half. Add whipping cream; simmer 5 minutes.
• Combine cornstarch with cheese and add to saucepan, stirring constantly until melted. Do not boil. Season with salt to taste. Pour mixture into fondue pot. Serve with bread cubes or raw vegetables.

GRUYèRE FONDUE

Steps:

• In a medium bowl, combine cream, flour, and Worcestershire sauce, and set aside.
• In a large heavy saucepan, sauté onion in butter with bouillon cubes over high heat, stirring until cubes are completely dissolved.
• Reduce heat to medium. Add cream mixture, whisking constantly until thickened.
• Gradually add cheeses, and stir until melted and smooth. Mixture will become very thick.
• Add wine a little at a time and mix well. Wine tends to thin out mixture, so add as much as needed to reach desired consistency and flavor.
• Transfer the fondue to a heated fondue pot and keep warm over low heat.
• Accompaniments:
• Lightly toasted French bread cubes
• Fresh cooked shrimp
• Steamed broccoli

GRUYèRE FONDUE WITH CARAMELIZED SHALLOTS

Steps:

• Melt butter in heavy medium skillet over medium heat. Add thinly sliced shallots and sauté 3 minutes. Reduce heat to low; sprinkle shallots with sugar, salt and pepper. Sauté until shallots are caramelized, about 15 minutes. Transfer shallots to small bowl. Add 1 1/2 cups wine to skillet; boil 1 minute.
• Pour wine into heavy medium saucepan; set over medium-low heat. Toss cheese with flour in medium bowl to coat. Add half of caramelized shallots to wine; add cheese mixture by handfuls, stirring until cheese melts and is smooth before adding more. Thin with more wine if mixture is too thick. Season with nutmeg, salt and pepper.
• Transfer cheese mixture to fondue pot. Set pot over candle or canned heat burner. Top fondue with remaining caramelized shallots. Serve with bread cubes.

GRUYèRE FONDUE WITH SALSA VERDE

Steps:

• Purée first 5 ingredients in blender until smooth. Transfer salsa verde to small bowl. Season to taste with salt and pepper. Cover tightly and let stand at room temperature. (Can be prepared 2 hours ahead. Keep at room temperature.)
• Toss Gruyère with cornstarch in large bowl. Bring wine to simmer in heavy medium saucepan over medium heat. Add cheese to wine in 3 batches, whisking after each addition until cheese melts before adding more. Continue stirring until mixture is smooth and just begins to simmer (do not boil). Stir in half of salsa verde. Season with salt and pepper.
• Transfer fondue to fondue pot. Spoon remaining salsa verde atop fondue. Swirl knife through fondue and salsa verde, creating marbled design. Set pot over candle or canned heat burner. Serve with focaccia, vegetables and shrimp.

GRUYERE FONDUE WITH SALSA VERDE

Steps:

• Purée first 5 ingredients in blender until smooth.
• Transfer salsa verde to small bowl.
• Season to taste with salt and pepper.
• Cover tightly and let stand at room temperature.
• (Can be prepared 2 hours ahead. Keep at room temperature.) Toss Gruyère with cornstarch in large bowl.
• Bring wine to simmer in heavy medium saucepan over medium heat.
• Add cheese to wine in 3 batches, whisking after each addition until cheese melts before adding more.
• Continue stirring until mixture is smooth and just begins to simmer (do not boil).
• Stir in half of salsa verde.
• Season with salt and pepper.
• Transfer fondue to fondue pot.
• Spoon remaining salsa verde atop fondue.
• Swirl knife through fondue and salsa verde, creating marbled design.
• Set pot over candle or canned heat burner.
• Serve with focaccia, vegetables and shrimp.