Horst Magers Cheese Fondue Food

CLASSIC CHEESE FONDUE

Steps:

• Toss the Gruyere and Emmental with the flour in a medium bowl.
• Combine the wine and garlic in a fondue pot or medium saucepan and bring to a simmer. Gradually add the cheese mixture while stirring constantly, simmering until the cheese is incorporated and thoroughly melted. Stir in the mustard, nutmeg and cherry brandy if using.
• If you are using a fondue pot, set it over its burner. Otherwise, pour the mixture into a slow cooker and set it to "warm." Serve with an assortment of dippers such as baguette cubes, sliced vegetables and sliced fruit.

CHEESE FONDUE

Steps:

• In a small bowl, coat the cheeses with cornstarch and set aside. Rub the inside of the ceramic fondue pot with the garlic, then discard.
• Over medium heat, add the wine and lemon juice and bring to a gentle simmer. Gradually stir the cheese into the simmering liquid. Melting the cheese gradually encourages a smooth fondue. Once smooth, stir in cherry brandy, mustard and nutmeg.
• Arrange an assortment of bite-sized dipping foods on a lazy Susan around fondue pot. Serve with chunks of French and pumpernickel breads. Some other suggestions are Granny Smith apples and blanched vegetables such as broccoli, cauliflower, carrots and asparagus. Spear with fondue forks or wooden skewers, dip, swirl and enjoy!

HORST MAGER'S CHEESE FONDUE

Steps:

• Bring water, wine, butter, and seasoning to a boil.
• Remove from heat and add cheese, setting the pot into a double boiler.
• Stir thoroughly with a wooden spoon until cheese melts into a heavy sauce.
• Adjust thickness by adding more wine or cheese.
• Lightly toast bread cubes in the oven.
• Serve in a ceramic bowl over a low flame, or in an electric fondue pot.

CHEESE FONDUE

Steps:

• Place cheese in a large bowl. Sprinkle flour, nutmeg, and pepper overtop, then toss thoroughly so that the flour evenly coats the cheese.
• Heat wine in a medium-size pot, over medium-high heat, until tiny bubbles begin to rise to the surface.
• Slowly add cheese to wine, allowing each handful to melt before adding another.
• When cheese is fully melted, add Kirsch.
• Rub the inside of the fondue pot with cut side of garlic clove.
• Transfer entire mess to the fondue pot and maintain flame hot enough to keep cheese melted but not boiling. Place fondue pot in the center of the table, along with bread, and let guests dive in.
• Recommended beverage: Fendant (Swiss white), or other dry crisp white wine

RHEINLANDER RESTAURANT CHEESE FONDUE

Steps:

• Grate the cheese.
• Bring water in the bottom of a double boiler to a boil.
• In the top pan of the double boiler bring the 2 cups water, wine, butter, and seasonings to a boil, then add the cheese and set pan on the top of the double boiler over the boiling water.
• Stir thoroughly with a wooden spoon until the cheese melts into a smooth, heavy sauce (if the fondue seems too thick, add additional wine; if it is too thin add additional grated cheese).
• Cut the bread into 2-inch squares and brown them lightly in the oven.
• Serve and enjoy!

HORST MAGER'S / GUSTAV'S FONDUE (RHINELANDER)

Steps:

• cut cheese stack into cubes.
• In bottom of double boiler, start water boiling.
• In top of double boiler directly on burner, simmer white wine, garlic, nutmeg, white pepper and cayenne pepper for approximately 10 to 15 minutes to reduce wine and let alcohol cook out.
• Place top of double boiler on bottom and place cheese cubes in wine mixture.
• Stir with wooden spoon until cheese completely melts.
• If too thick, add more wine.
• Place in fondue pot and keep hot.
• Serve with toasted rye and French bread, and a favorite sausage.
• Cut bread into 1/2 inch sized cubes. Place on a baking sheet and toast in a hot 400 degree oven for about 10 to 15 minutes.
• Cut sausage into 1/2 inch slices and brown in skillet.
• Serve with fondue.
• This is also great with Apples, Celery, Cauliflower, use your imagination.

CHEESE FONDUE (TYLER FLORENCE)

Steps:

• In a small bowl, coat the cheeses with cornstarch and set aside.
• Rub the inside of the ceramic fondue pot with the garlic, then discard.
• Over medium heat, add the wine and lemon juice and bring to a gentle simmer.
• Gradually stir the cheese into the simmering liquid. Melting the cheese gradually encourages a smooth fondue. Once smooth, stir in cherry brandy, mustard and nutmeg.
• Arrange an assortment of bite-sized dipping foods around fondue pot.
• Serve with chunks of French and pumpernickel breads.
• Some other suggestions are Granny Smith apples and blanched vegetables such as broccoli, cauliflower, carrots and asparagus.
• Spear with fondue forks or wooden skewers, dip, swirl and enjoy!