ULTIMATE AMISH SWISS FONDUE
I had this in Amish country Ohio, at the Chalet in the Valley. Its simply awesome~even teenagers loved it. You can use any swiss, but if you can get Guggisberg you are in luck.
Provided by Angie Robinson @angieact1
Categories Cheese Appetizers
Number Of Ingredients 6
Steps:
- In a medium saucepan, sauté garlic then add sauterne. Bring to a boil, whisk in thawed cheese mixture stirring constantly until smooth and bubbly. Stir in sherry, reduce heat to a simmer. Place in a fondue pot over medium to low heat. Watch carefully and do not allow to burn. Dip chewy French Bread cubes or Trail Bologna cubes.
SWISS FONDUE
My husband grew up in Switzerland and it's there where I truly began to appreciate fondue. There are many variations of fondue in Switzerland, but this is the most common version. I love the ritual and it's so fun (and easy!) for entertaining. If you can get your hands on it, a splash of kirsch just before serving really gives fondue a fortifying kick.
Provided by Diana Moutsopoulos
Categories Cheese Fondue
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Combine Gruyère cheese, Emmental cheese, and cornstarch in a bowl. Mix until the cheese is evenly coated. Set aside.
- Rub the cut side of the garlic all over the inside of a fondue pot or heavy saucepan. Add wine and place over medium heat. Bring to a simmer, then gradually add cheese and cornstarch mixture. Stir with a spatula, gently stirring in a figure-of-eight motion, until all of the cheese is added and the fondue is smooth and homogenous. Reduce heat to medium-low if the fondue is boiling too vigorously.
- Immediately serve fondue, preferably over a warmer. If you used a saucepan on the stove to heat the fondue, you can carefully transfer the fondue to a fondue pot to serve.
Nutrition Facts : Calories 901.9 calories, Carbohydrate 47.3 g, Cholesterol 156.1 mg, Fat 48.6 g, Fiber 4.6 g, Protein 52.1 g, SaturatedFat 28.9 g, Sodium 1358.4 mg, Sugar 4 g
SWISS STYLE FONDUE
Provided by Food Network
Yield 8 servings
Number Of Ingredients 11
Steps:
- Use a ceramic fondue pot such as Caquelon.
- With ceramic fondue pot over heat source, add white wine and heat. Add 1/3 of each cheese and melt. Continue to add remaining cheese slowly. Be sure cheese is melted completely before adding more. When all of the cheese has been added and melted completely, add lemon juice, kirsch, nutmeg, cayenne and black pepper. Combine thoroughly.
- Dip pieces of bread into fondue and enjoy.
RED LOBSTER ULTIMATE FONDUE
Make and share this Red Lobster Ultimate Fondue recipe from Food.com.
Provided by Diana Adcock
Categories Lobster
Time 15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine everything but the lobster tail, shrimp, crusty bread in a medium saucepan and heat over low heat until melted.
- stir occasionally.
- When melted, stir in the lobster meat or shrimp meat.
- Garnish with red pepper if desired and serve with the crusty bread.
Nutrition Facts : Calories 170.3, Fat 11.4, SaturatedFat 7.2, Cholesterol 38.3, Sodium 339.9, Carbohydrate 7, Fiber 0.2, Sugar 0.4, Protein 10.2
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- Cut one garlic clove in half and rub the cut halves over the inside of the fondue pot. Finely chop the remaining garlic clove, then add to the pan.
- Add the grated gruyère, emmental and reblochon to the pan along with the cornflour, if using (see Know-how), and a good grating of nutmeg and black pepper. Stir everything together using a wooden spoon.
- Pour in the wine, then set the pan over a medium heat. Gently heat, stirring, taking care not to overheat the mixture. Once the cheese has melted, turn up the heat slightly and let the mixture just come to a gentle simmer. Cook for a few minutes to thicken.
- Remove the pan from the heat, stir in the kirsch and season to taste. Transfer the pan to the centre of the table, setting it on the fondue stand or a heatproof trivet with the serving accompaniments (see below), then let everyone dive in.
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