192336 pot cheese fondue die Recipes

garlic clove, halved (optional), dry white wine, tub refrigerated alfredo sauce, shredded swiss cheese (2 cups), ground nutmeg, kirsch or brandy (optional)

all-purpose flour, shredded emmenthaler or swiss cheese, ground nutmeg, garlic clove, halved, fat-free , less-sodium chicken broth, dry white wine, kirsch (cherry brandy), pink lady apples, each cored and cut into 9 wedges

aged cheddar cheese, shredded, cream cheese, softened, fresh green onion, finely chopped, fresh parsley, minced, mayonnaise, dry sherry, hot english mustard, prepared, worcestershire sauce, brown sugar, cayenne, almonds, chopped,toasted

here are the basics of making an excellent cheese fondue , the proper way (or at least the lindysez way)., use good cheese , i use half emmental swiss and gruyere, grate them up and toss them with some salt and a good amount of pepper. let them sit out at room temp so they melt better . cut your bread (good french bread, but not sourdough) into bite sized pieces making sure to have crust on each piece. let those sit out for a while too so they aren tsp too soft., cheese that you use , you are going to use 1 3/4 cups of a dry white wine, such as a fume blanc, a california sauv blanc (don tsp use a new zealand 1 as most are too grassy) or a pouilly-fume. when you are ready to make the fondue, rub the pot with a clove of garlic (we like garlic, so we leave the clove in, but you don tsp need to); then place over a medium heat and add the wine. when the wine comes to a simmer, start slowly adding the cheese, sprinkling in a handful at a time, allowing each addition to melt (my dad said you always have to stir in the same direction, in a figure 8 motion, it works. if you stir in a circle you will end up with a big glop of cheese in the middle of a pot of wine, the figure 8 is key); keep adding until you have a nice thick sauce, then add a splash of kirsch and a pinch of nutmeg. put over a burner to keep it bubbling, and stir often when you dip your bread., a lb of cheese is enough for 4 people; or more if you are serving other things. and the amounts are guesstimates. i almost always grate too much cheese, so only add as much as you need to get the right consistency ; when you dip a piece of bread into the fondue, you want a nice coating of cheese and for the bread to absorb the wine. that s what it s all about, cheese, wine and bread. so use the best you can of each ingredient. and any left over cheese makes for a mighty good ham and cheese omelet.

beer or 4 oz skim milk or 4 oz broth, chopped garlic, cheddar cheese, pepper, mustard powder, worcestershire sauce, apple (cut up to dip)

sharp cheddar cheese, monterey jack cheese, cream cheese, onion, grated, pimientos, drained and chopped, vinegar, white pepper (or more to taste), red pepper, black pepper, thyme (or more to taste), worcestershire sauce, mayonnaise, lemon juice

white wine, butter, all-purpose flour, gruyere cheese, cubed, sharp cheddar cheese, cubed, emmentaler cheese, cubed

olive oil, chopped onion, whipping cream, cream cheese, room temperature, freshly grated parmesan cheese (about 2 oz), grated gruyere cheese (about 1 1/2 oz), ground nutmeg, unpeeled large red-skinned potatoes , cut into 1-inch pieces, water, salt, extra-virgin olive oil, chopped fresh parsley

cornstarch, fresh lemon juice, dry (brut ) champagne, shallot, chopped, coarsely grated gruyere cheese (about 7 oz), coarsely grated emmenthal cheese (about 5 oz), diced rindless brie or camembert cheese (about 3 oz), generous pinch of ground nutmeg, ground white pepper, french-bread baguette, crust left on , bread cut into 1-inch cubes

olive oil, chopped onion, whipping cream , plus, whipping cream, cream cheese, room temperature, freshly grated parmesan cheese (about 2 oz), grated gruyere cheese (about 1 1/2 oz), ground nutmeg, unpeeled large red potatoes , cut into 1 inch pieces, water, salt, extra virgin olive oil, chopped fresh parsley

sharp white cheddar, grated, blue cheese, beer, coarse kosher salt and ground pepper, cubed french bread, for dipping, quartered fig, for dipping, stalks blanched asparagus, for dipping, cut and cored apple, for dipping, cut and cored pear, for dipping

vegetable oil, unsalted butter, idaho potatoes, washed, peeled and diced (about 1 1/2 to 2 inches thick ), paprika, kosher salt and freshly ground black pepper, green onions, halved and thinly sliced, white wine, camembert or brie cheese, rind trimmed off the bottom side

sharp cheddar cheese, diced, room temperature, ruby port, unsalted butter, room temperature, dijon mustard, black pepper, chopped green onions, assorted crackers

sharp cheddar cheese, diced and at room temperature, ruby port, unsalted butter, room temperature (1/2 stick), dijon mustard, black pepper, chopped green onion, assorted cracker

grated extra old cheddar cheese, flat beer, onion powder, garlic cloves, crushed or 1/4 tsp garlic powder, dry mustard (i like keen s), pepper, lemon juice, butter

shredded butterkase cheese, shredded fontina cheese, all-purpose flour, white wine, dry sherry, chopped shallots, fresh ground pepper, crumbled blue cheese, chopped scallions

butter (or margarine), flour, salt (optional), pepper, ground mustard, worcestershire sauce, milk, shredded cheddar cheese

garlic clove, cut in half, gruyere cheese, shredded, emmenthaler cheese, shredded, cornstarch, dry white wine, ground nutmeg, ground pepper, ground paprika (optional), crusty bread, cut into 1-inch cubes