EASY CHEESY FONDUE WITH FINGERLING POTATOES, FRENCH BREAD AND SELECT VEGETABLES
Provided by Rachael Ray : Food Network
Categories appetizer
Time 40m
Yield 4 servings
Number Of Ingredients 19
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.
NEW POTATOES WITH THREE-CHEESE FONDUE
Make and share this New Potatoes With Three-Cheese Fondue recipe from Food.com.
Provided by Mimi Bobeck
Categories Sauces
Time 30m
Yield 20 serving(s)
Number Of Ingredients 13
Steps:
- Heat oil in heavy medium saucepan over medium heat.
- Add onion; sauté until soft, about 4 minutes.
- Reduce heat to low.
- Add cream, cream cheese, Parmesan, and Gruyère.
- Whisk until smooth, about 3 minutes.
- Stir in nutmeg.
- Season with salt and pepper.
- Remove from heat.
- Combine potatoes, 6 cups water and salt in large saucepan.
- Bring to boil over high heat.
- Reduce heat to medium and cook until potatoes are just tender when pierced with skewer, about 6 minutes.
- Drain.
- Transfer potatoes to bowl.
- Add olive oil and parsley; toss to coat.
- Season to taste with salt and pepper.
- (Fondue and potatoes can be prepared 1 day ahead. Cover separately and refrigerate. Whisk fondue 5 minutes over medium heat until melted and smooth. Reheat potatoes in 350°F oven 10 minutes.) Place potatoes on platter.
- Spear each with skewer (48 6-inch skewers).
- Serve with warm fondue.
THREE CHEESE FONDUE
When you think "1970s Party" you think fondue. Still, it defies logic that a pot full of melted cheese has been out of fashion for over 40 years. In these Instagram-obsessed times, could there possibly be something more attractive than putting a pot of sexy cheese in a room full of sexy people? Absolutely not. Call your friends over immediately, because it's time to get your #cheesevibes on.
Provided by Food Network
Time 35m
Yield 12 servings
Number Of Ingredients 9
Steps:
- Place the Cheddar, Gruyere and Swiss cheeses into a large zip-top bag along with the flour. Shake well to coat.
- Bring the Sauvignon Blanc to a boil in a large saucepan, then reduce to a simmer. Whisk in the cheese 1/2 cup at a time, making sure the cheese melts before each addition. Add the butter and malt vinegar, then reduce the heat to the lowest possible setting to keep warm.
- Using a chef knife, microplane zester or handheld press, crush the garlic into a paste, reserving the juices. Rub all over the inside of a fondue pot to coat well. If there is any excess garlic paste, toss it into the saucepan and whisk it in.
- Pour the fondue into the prepared pot and serve immediately with sliced apples and pears, roasted potatoes, chunks of fresh bread or whatever else you feel like dunking in a big vat of melted cheese.
CLASSIC SWISS THREE-CHEESE FONDUE
From "Fondue: Great Food To Dip, Dunk, Savor, and Swirl", by Rick Rodgers. My husband makes this and I make the wheat-free bread and we also dip red and green apples. Other dippers could be boneless cooked chicken cubes, cooked garlic sausage or knockwurst, boiled new potatoes, blanched asparagus, broccoli, or cauliflower.
Provided by GinnyP
Categories Cheese
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Rub the inside of a medium, heavy-bottomed saucepan with the garlic; discard the garlic.
- Add the wine and lemon juice and bring to a bare simmer over medium heat.
- In a medium bowl, toss the Gruyere, Emmentaler, and Appenzeller cheeses with the cornstarch.
- A handful at a time, stir the cheese mixture into the wine, stirring the first batch until it is almost completely melted before adding another.
- The fondue can bubble gently, but do not boil.
- Stir in the kirsch and season with the nutmeg and pepper.
- Transfer to a cheese fondue pot and keep warm over a fondue burner.
- Serve immediately with dipping ingredients of your choice.
NEW POTATOES WITH THREE-CHEESE FONDUE
Although a fondue pot suits this recipe, it isn't absolutely necessary. Simply put the fondue in a decorative microwavable bowl, and serve it warm. When the fondue gets too cold, just rewarm it in the microwave. Set out a small bowl for the used skewers. I'll bet this would be good with lots of other veggies too. From...
Provided by Vicki Butts (lazyme)
Categories Vegetable Appetizers
Time 35m
Number Of Ingredients 13
Steps:
- 1. Heat oil in heavy medium saucepan over medium heat.
- 2. Add onion; saute until soft, about 4 minutes.
- 3. Reduce heat to low.
- 4. Add cream, cream cheese, Parmesan, and Gruyere.
- 5. Whisk until smooth, about 3 minutes.
- 6. Stir in nutmeg. Season with salt and pepper.
- 7. Remove from heat.
- 8. Combine potatoes, 6 cups water and salt in large saucepan.
- 9. Bring to boil over high heat.
- 10. Reduce heat to medium and cook until potatoes are just tender when pierced with skewer, about 6 minutes. Drain.
- 11. Transfer potatoes to bowl.
- 12. Add olive oil and parsley; toss to coat.
- 13. Season to taste with salt and pepper.
- 14. (Fondue and potatoes can be prepared 1 day ahead. Cover separately and refrigerate. Whisk fondue 5 minutes over medium heat until melted and smooth. Reheat potatoes in 350°F oven 10 minutes.)
- 15. Place potatoes on platter.
- 16. Spear each with skewer.
- 17. Serve with warm fondue.
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