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Classic swiss cheese fondue recipe

June 18th, 2010 Fondueforyou

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

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

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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Cheesy meatball fondue recipe

June 16th, 2010 Fondueforyou

1 1/2 pounds lean ground beef
1 tablespoon finely chopped onion
1/2 cup fresh breadcrumbs
Salt and pepper
4 ounces Cheddar cheese, diced
1 tablespoon tomato paste
1 tablespoon red wine vinegar
2 tablespoons honey
2 teaspoons dry mustard
1 tablespoon Worcestershire sauce
1 1/4 cups chicken stock
2 teaspoons flour
Juice of 1 orange

Mix together beef, onion and breadcrumbs. Season meat mixture with salt and pepper and divide into 30 balls. Flatten each ball out. Place a piece of cheese in center then mold meat around cheese, sealing it well to enclose cheese completely.

To make the tangy sauce, put tomato paste, wine, vinegar, honey, mustard, Worcestershire sauce and stock into a saucepan and simmer for 10 minutes.

Blend flour smoothly with orange juice then stir into the sauce and simmer for 1 minute, stirring constantly.

Serve with the meatballs cooked in the hot oil.

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Cheese fondue recipe

June 16th, 2010 Fondueforyou

2 cups shredded natural (not process)
Swiss cheese (8 ounces)
2 cups shredded Gruyre cheese (8 ounces)
1 tablespoon cornstarch
1 clove garlic, cut into halves
1 cup dry white wine
1 tablespoon lemon juice
3 tablespoons kirsch or dry sherry
1/2 teaspoon salt
1/8 teaspoon white pepper
French bread, cut into 1-inch cubes

Toss cheeses with cornstarch until coated. Rub garlic on bottom and side of heavy saucepan or skillet; add wine. Heat over low heat just until bubbles rise to surface (wine should not boil). Stir in lemon juice. Gradually add cheeses, about 1/2 cup at a time, stirring constantly with wooden spoon over low heat until cheeses are melted. Stir in kirsch, salt and white pepper. Remove to earthenware fondue dish; keep warm over low heat. Spear bread cubes with fondue forks; dip and swirl in fondue with stirring motion. If fondue becomes too thick, stir in 1/4 to 1/2 cup heated wine.

Yields 4 to 6 servings.

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