Gruyère And Cider Fondue Recipes

GRUYERE FONDUE DINNER

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.

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.

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.

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

GRUYERE AND CHEDDAR FONDUE

Steps:

• Whisk first 5 ingredients in medium saucepan until blended. Bring to boil on medium heat, stirring constantly.
• Reduce heat to medium-low. Add cheeses, in small batches, cooking and stirring after each addition until cheese is completely melted. Remove from heat.
• Serve fondue with remaining ingredients for dipping.