SOMERSET FONDUE
This is a wonderful cheese fondue with lots of flavor and very family friendly. If serving with potatoes, recipe #90822 is an excellent choice to offer with this fondue.
Provided by Karens Krazy Kitchen
Categories < 60 Mins
Time 45m
Yield 1 fondue pot, 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Rub the inside of the fondue pot with the onion and garlic and leave the onions and garlic in the bottom of the fondue pot.
- Add the cider (minus 3 tbs), lemon juice and zest to the garlic and onions.
- Heat this mixture in the fondue pot until bubbly.
- Gradually stir in cheese until melted.
- Blend together the mustard, cornstarch and reserved 3 tbs. of cider until smooth.
- Add to the cheese mixture and stir until creamy (about 3-4 minutes).
- Season with white pepper.
- Serve with sliced apples, pears, sautéed mushrooms, cooked potatoes, bread� etc.
- Enjoy!
Nutrition Facts : Calories 250.7, Fat 19.3, SaturatedFat 11.9, Cholesterol 59.3, Sodium 351.8, Carbohydrate 5, Fiber 0.5, Sugar 1.1, Protein 14.8
CLASSIC CHEESE FONDUE
This traditional Swiss fondue - the sort you might have encountered in an Alpine ski lodge circa 1972 - calls for an equal amount of Gruyère cheese, for its depth of flavor, and Emmenthaler, for its supple texture; a shot of kirsch, for its cherry aroma and alcoholic oomph; and a little garlic, for bite. It takes all of 15 minutes, and will emerge as magnificently creamy, smooth and velvety as custard, but with a funky, deep flavor that dazzlingly enriches anything you dunk in the pot: bread cubes, apple slices, clementine sections, nuggets of salami, pretzels, tofu. It is even marvelous spooned onto a romaine lettuce salad in place of dressing.
Provided by Melissa Clark
Categories dips and spreads, appetizer, main course
Time 15m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Rub cut side of garlic on inside of large Dutch oven or heavy-bottomed saucepan, preferably cast iron, rubbing the bottom and halfway up the sides. Add wine and bring to a simmer over medium-high heat.
- Meanwhile, in a large bowl, toss cheeses with cornstarch. Add a handful at a time to simmering wine, stirring until first handful melts before adding next. Reduce heat to medium and stir constantly until cheese is completely melted. Add kirsch, if using, and heat until bubbling, about 1 to 2 minutes. Season with salt, pepper and nutmeg, if desired. Serve with crusty bread and other accompaniments. (See variations below)
Nutrition Facts : @context http, Calories 495, UnsaturatedFat 13 grams, Carbohydrate 4 grams, Fat 36 grams, Fiber 0 grams, Protein 32 grams, SaturatedFat 22 grams, Sodium 861 milligrams, Sugar 1 gram
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