MELTING POT CHEDDAR CHEESE FONDUE
Make The Melting Pot cheddar cheese fondue at home with this easy copycat recipe.
Provided by Stephanie Manley
Categories Main Course
Time 30m
Number Of Ingredients 7
Steps:
- Shred the cheeses or slice into small cubes. Coat the cheese with cornstarch.
- Turn on the fondue pot to high heat.
- Place beer, garlic, dry mustard, and Worcestershire in the pot and combine well.
- When the beer mixture is warm, add one-third of the cheese and whisk very well.
- Once the cheese has been incorporated well, continue to whisk in the cheese until it is all incorporated. Whisk until the cheese is smooth.
Nutrition Facts : Calories 256 kcal, Carbohydrate 6 g, Protein 15 g, Fat 18 g, SaturatedFat 11 g, Cholesterol 57 mg, Sodium 322 mg, ServingSize 1 serving
HORST MAGER'S CHEESE FONDUE
In Portland, Oregon, just off of Sandy Boulevard, there's a wonderful little German restaurant which has served some of the most delightful food for years. Included in the appetizers is a small portion of some incredible cheese fondue, served with various white and rye breads. Once upon a time, this restaurant's chef would actually give out his most popular recipes to anyone interested. Here for digital preservation is his fondue recipe. Preparation Notes: while you might be tempted to use some finer cheese varieties, don't - it is important to use processed cheese. Accent seasoning is MSG; if you have allergies to or reservations about it, omitting it has little effect on the final product. A double boiler is required to prevent the cheese from burning. Have fun!
Provided by p.vande
Categories Cheese
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Bring water, wine, butter, and seasoning to a boil.
- Remove from heat and add cheese, setting the pot into a double boiler.
- Stir thoroughly with a wooden spoon until cheese melts into a heavy sauce.
- Adjust thickness by adding more wine or cheese.
- Lightly toast bread cubes in the oven.
- Serve in a ceramic bowl over a low flame, or in an electric fondue pot.
FOUR CHEESE FONDUE WITH ASSORTED DIPPERS
Provided by Valerie Bertinelli
Categories main-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Add the cheeses and cornstarch to a medium-size bowl. Using clean hands, toss the cheese with cornstarch to combine.
- Add the wine, lemon juice, mustard, garlic powder and a pinch of nutmeg to a fondue pot or a heavy bottom ceramic saucepan. Whisk to combine and bring to a simmer over medium-low heat. Gradually add the cheeses in cup-size increments, being sure to let the cheese completely melt before adding more. Avoid over-stirring, as it could make the fondue stringy. Add salt to taste.
- Keep warm in a fondue pot and serve immediately. Use fondue forks or wooden skewers to dip dippers into fondue.
HORST MAGER'S / GUSTAV'S FONDUE (RHINELANDER)
This is a fondue that used to be available at the longtime local favorite Rhinelander restaurant, and subsequently Gustav's restaurants, both founded by Chef Horst Mager in Portland Oregon. I just can't stress enough how delicious this fondue is. Whether you are a fondue fan, or not, you simply must try this very easy to make favorite.
Provided by EDMISTON99
Categories Cheese
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- cut cheese stack into cubes.
- In bottom of double boiler, start water boiling.
- In top of double boiler directly on burner, simmer white wine, garlic, nutmeg, white pepper and cayenne pepper for approximately 10 to 15 minutes to reduce wine and let alcohol cook out.
- Place top of double boiler on bottom and place cheese cubes in wine mixture.
- Stir with wooden spoon until cheese completely melts.
- If too thick, add more wine.
- Place in fondue pot and keep hot.
- Serve with toasted rye and French bread, and a favorite sausage.
- Cut bread into 1/2 inch sized cubes. Place on a baking sheet and toast in a hot 400 degree oven for about 10 to 15 minutes.
- Cut sausage into 1/2 inch slices and brown in skillet.
- Serve with fondue.
- This is also great with Apples, Celery, Cauliflower, use your imagination.
Nutrition Facts : Calories 942.9, Fat 36.1, SaturatedFat 11.6, Cholesterol 69.4, Sodium 1920.4, Carbohydrate 99.4, Fiber 6, Sugar 7.4, Protein 33
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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