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Deviled cheese fondue recipe

June 20th, 2010 Fondueforyou
recipe

1 clove garlic, halved
3/4 cup milk
3 cups grated applewood smoked Cheddar cheese
6 teaspoons flour
1 teaspoon prepared mustard
2 teaspoons Worcestershire sauce
2 teaspoons horseradish
Cubes of ham and toasted granary bread

Rub the inside of the the fondue pot with the cut clove of garlic, then add milk and heat until bubbling. Toss cheese in flour, then add to the pot and stir all the time over a low heat until it is melted and the mixture is thick and smooth. Stir in mustard, Worcestershire sauce and horseradish relish.

Serve with cubes of ham and cubes of toasted granary bread.

Serves 4 to 6.

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Crab fondue recipe

June 19th, 2010 Fondueforyou
recipe

1 (5 ounce) jar sharp cheese
8 ounces cream cheese
1/4 cup dry white wine
1 (8 1/2 ounce) can crabmeat, drained and flaked
1/2 teaspoon Worcestershire sauce
1/4 teaspoon garlic salt
1/2 teaspoon cayenne pepper
French bread, cut into cubes

In top of double boiler, combine cheese until melted and smooth. Add remaining ingredients. Stir well. If it thickens, add more wine.

Yields about 2 1/2 cups.

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Classic swiss cheese fondue recipe

June 18th, 2010 Fondueforyou
recipe

1 garlic clove, cut in half
2 cups dry white wine (Neuchatel, Rhine or Chablis)
1 pound Emmenthaler or Gruyere, or a mix, finely cut (not grated)
3 tablespoons cornstarch
3 tablespoons Kirsch or brandy
Salt
Black pepper
Pinch of nutmeg
2 loaves crusty French or Italian bread (baguettes)

Rub an earthenware casserole, chafing dish or fondue pot with cut garlic. Pour in wine and bring to a simmer over low heat. DO NOT BOIL. Gradually stir in cheese bits (grated cheese tends to lump). When melted, stir in cornstarch that has been dissolved in Kirsch. Add salt, pepper and nutmeg; stir and bring to a simmer. Keep cheese bubbling lightly over LOW heat or it will toughen. If it becomes too thick, add a little preheated wine. If it separates, add 1/2 teaspoon of cornstarch dissolved in a little wine, then warm slightly.

Serve with bread cubes that guests can spear on fondue forks, then dip into the cheese mixture. Serve a tossed salad on the side and offer fruit for dessert. Accompany with Kirsch, Neuchatel wine or beer.

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Clam fondue recipe

June 17th, 2010 Fondueforyou
recipe

2 teaspoons oil
1/8 teaspoon garlic, chopped
2 tablespoons parsley
2 tablespoons cornstarch
2 (7 ounce) cans minced clams, undrained
2 (15 ounce) cans tomato sauce
1 teaspoon oregano
Dash of salt and pepper
1/4 cup Parmesan cheese

Brown garlic in oil. Add oregano, tomato sauce, cornstarch, clams and juice. Cook over low heat until it thickens, about 10 minutes.

Add parsley, salt, pepper and Parmesan cheese. When cheese melts, it’s finished. Place in fondue pot. Serve with bite-size pieces of French bread.

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Chili fondue recipe

June 16th, 2010 Fondueforyou
recipe

2 cups shredded pepper jack cheese
2 cups shredded white Cheddar cheese (mild to medium)
2 tablespoons plus 1 1/2 teaspoons cornstarch
1 teaspoon minced garlic
1 1/2 cups chicken broth
6 tablespoons lemon juice
1/4 teaspoon dried oregano
1/4 teaspoon cumin
1 bunch scallions, thinly sliced
2 tablespoons chopped ripe black olives

In medium size bowl toss the shredded cheese with the cornstarch.

In medium size saucepan, heat the broth, lemon juice, garlic, oregano and cumin until barely simmering. Add the cheese, a handful at a time, stirring until the cheese is melted before adding more. When all the cheese has been added, stir in the scallions and olives.

Transfer fondue to a fondue pot and keep warm over a fondue burner. Serve with your favorite veggies for dipping.

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