SWISS CHEESE FONDUE RECIPE
Steps:
- In the top pan of a double boiler over hot water, combine water, white wine, garlic, butter, white pepper, and nutmeg; bring to a boil. You must use a double boil or the cheese will burn.
- Add shredded cheese (a cup or so at a time), stirring continuously, until the cheese melts into a smooth, heavy sauce. Additional wine may be added if the cheese mixture is too smooth. Remove from heat. NOTE: You may add more cheese or wine, as needed, to reach your desired consistency.
- To serve, pour prepared fondue in a previously heated heavy fondue pot. I have found, through experience and many different fondue pot over the years, that the electric fondue pots work the best. You sill have to watch that the pots don't get too hot. If you don't have a fondue pot, you could use a small crock pot or slow cooker instead.
- Serve immediately with bread slices or bread cubes for dipping with wooden picks or fondue forks for dipping. We like to serve this fondue with dark rye bread.
- Keep the fondue warm over as low heat as possible to avoid scorching the cheese.
- Serve the same dry white wine that you use for the fondue as a refreshment for your guest. Serves Many!
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
RHEINLANDER RESTAURANT CHEESE FONDUE
The Rheinlander is a wonderful German restaurant in Portland, Oregon. Their fondue brings customers back again and again.
Provided by Juliesmom
Categories Spreads
Time 25m
Yield 1 batch
Number Of Ingredients 10
Steps:
- Grate the cheese.
- Bring water in the bottom of a double boiler to a boil.
- In the top pan of the double boiler bring the 2 cups water, wine, butter, and seasonings to a boil, then add the cheese and set pan on the top of the double boiler over the boiling water.
- Stir thoroughly with a wooden spoon until the cheese melts into a smooth, heavy sauce (if the fondue seems too thick, add additional wine; if it is too thin add additional grated cheese).
- Cut the bread into 2-inch squares and brown them lightly in the oven.
- Serve and enjoy!
Nutrition Facts : Calories 1230.8, Fat 24.7, SaturatedFat 10, Cholesterol 30.5, Sodium 2740.4, Carbohydrate 212.6, Fiber 18.3, Sugar 8.7, Protein 36.9
'RHINELANDER' FONDUE
We believe this is the same recipe for fondue from the Rhineland restaurant in Portland, Oregon. It is addicting and makes a 2 quart crockpot full!
Provided by Sharon Ludviksen
Categories Cheese Appetizers
Time 1h
Number Of Ingredients 7
Steps:
- 1. In a sauce pan put the water and wine in and bring to a boil. Boil 2-3 minutes.
- 2. Add butter, garlic, seasoned salt and nutmeg.
- 3. Trasfer to a large double boiler and add 1 pound of cheese. As it starts to melt, add a couple of cups more cheese until you get the desired thickness. Transfer to a crock pot and serve with bread, crackers and veggies.
DER RHEINLANDER CHEESE FONDUE
For my 10th birthday my parents took me on a three hour drive to Der Rheinlander restaurant, in Portland, OR, for my birthday. Very big hit. Starting with this WONDERFUL cheese fondue served with chunks of wonderful dark rye bread. Der Rheinlander used to give away this recipe although its a little more difficult to find these...
Provided by Linda Hoover
Categories Cheese Appetizers
Time 40m
Number Of Ingredients 9
Steps:
- 1. Grate or chop cheese.
- 2. Bring water, wine, butter and seasoning to a boil. Then add cheese and set into double boiler.
- 3. Stir thoroughly with wooden spoon until cheese melts into a smooth heavy sauce.
- 4. If fondue seems too thick, add more wine. If too thin, add more cheese.
- 5. Dice bread into 2-inch squares and brown lightly in oven.
- 6. Keep fondue warm while serving, else a skin will form on the top.
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