BEST FORMULA THREE-CHEESE FONDUE
We tried a couple of recipes; this was voted the best! The Gruyere gives a very sweet and nutty flavour to the fondue, the sharp Cheddar makes it tangy, and the Emmentaler blends it all. Cooking the flour first helps the mixture not to be so pasty and powdery.
Provided by AhLimP
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes
Time 30m
Yield 24
Number Of Ingredients 6
Steps:
- Bring the wine to a boil in a small saucepan.
- Meanwhile, melt the butter in a medium saucepan over medium low heat. Whisk in the flour, and cook for about 5 minutes, stirring constantly to avoid sticking and burning.
- Once the flour is cooked, stir the wine into the flour mixture slowly. Use a whisk to smooth the mixture. Slowly add cubes of Gruyere, Cheddar, and Emmentaler cheese; stir until cheese is melted. Transfer cheese mixture to fondue pot. Keep warm over low flame.
Nutrition Facts : Calories 112.9 calories, Carbohydrate 0.7 g, Cholesterol 26.6 mg, Fat 8.3 g, Protein 6.9 g, SaturatedFat 5.1 g, Sodium 119.8 mg, Sugar 0.2 g
THREE CHEESE FONDUE
When you think "1970s Party" you think fondue. Still, it defies logic that a pot full of melted cheese has been out of fashion for over 40 years. In these Instagram-obsessed times, could there possibly be something more attractive than putting a pot of sexy cheese in a room full of sexy people? Absolutely not. Call your friends over immediately, because it's time to get your #cheesevibes on.
Provided by Food Network
Time 35m
Yield 12 servings
Number Of Ingredients 9
Steps:
- Place the Cheddar, Gruyere and Swiss cheeses into a large zip-top bag along with the flour. Shake well to coat.
- Bring the Sauvignon Blanc to a boil in a large saucepan, then reduce to a simmer. Whisk in the cheese 1/2 cup at a time, making sure the cheese melts before each addition. Add the butter and malt vinegar, then reduce the heat to the lowest possible setting to keep warm.
- Using a chef knife, microplane zester or handheld press, crush the garlic into a paste, reserving the juices. Rub all over the inside of a fondue pot to coat well. If there is any excess garlic paste, toss it into the saucepan and whisk it in.
- Pour the fondue into the prepared pot and serve immediately with sliced apples and pears, roasted potatoes, chunks of fresh bread or whatever else you feel like dunking in a big vat of melted cheese.
THREE-CHEESE FONDUE
I got this easy recipe from my daughter, who lives in France. It's become my go-to fondue, and I make it often for our family.-Betty A. Mangas, Toledo, Ohio
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 4 cups.
Number Of Ingredients 8
Steps:
- In a large bowl, combine cheeses and 1 tablespoon cornstarch. In a small bowl, combine remaining cornstarch and brandy; set aside. In a large saucepan, heat wine over medium heat until bubbles form around sides of pan., Reduce heat to medium-low; add a handful of cheese mixture. Stir constantly, using a figure-8 motion, until cheese is almost completely melted. Continue adding cheese, one handful at a time, allowing cheese to almost completely melt between additions., Stir brandy mixture; gradually stir into cheese mixture. Add spices; cook and stir until mixture is thickened and smooth. , Transfer to a fondue pot and keep warm. Serve with bread cubes, potatoes and/or pickles.
Nutrition Facts : Calories 191 calories, Fat 12g fat (7g saturated fat), Cholesterol 37mg cholesterol, Sodium 151mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 12g protein.
THREE-CHEESE FONDUE WITH CHAMPAGNE
Make and share this Three-Cheese Fondue with Champagne recipe from Food.com.
Provided by Mimi Bobeck
Categories Cheese
Time 30m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Stir cornstarch and lemon juice in small bowl until cornstarch dissolves; set aside.
- Combine Champagne and shallot in fondue pot or heavy medium saucepan; simmer over medium heat 2 minutes.
- Remove pot from heat.
- Add all cheeses and stir to combine.
- Stir in cornstarch mixture.
- Return fondue pot to medium heat and stir until cheeses are melted and smooth and fondue thickens and boils, about 12 minutes.
- Season fondue with nutmeg and white pepper.
- Place over candle or canned heat burner to keep warm.
- Serve with bread cubes.
THREE CHEESE FONDUE
Provided by Food Network
Time 20m
Yield 12 servings
Number Of Ingredients 7
Steps:
- In medium bowl, toss cheeses and flour to mix. Place wine in 2-quart saucepan; cook over medium heat about 1 minute or until very hot. DO NOT BOIL. Add cheese mixture 1/2 cup at a time, stirring each until melted. Cook until very warm. Stir in garlic powder. Pour into fondue pot. Keep warm over medium-low heat.
- To serve, skewer bread cubes with fondue forks to dip into warm cheese.
SLOW COOKER CHEESE FONDUE RECIPE BY TASTY
Here's what you need: swiss cheese, gruyère cheese, cornstarch, garlic, white wine, lemon, salt, pepper, vegetable, bread cubes, cured meat, assorted fruit
Provided by Claire Nolan
Categories Appetizers
Yield 8 servings
Number Of Ingredients 12
Steps:
- In a medium bowl, toss the Swiss and Gruyère cheeses with the cornstarch.
- Smash the garlic clove, but leave it whole.
- Add the cheese, wine, lemon juice, garlic, salt, and pepper to the slow cooker.
- Cover, turn the slow cooker on high, and cook for 15 minutes. Remove the garlic and stir. Cover again and cook for 45 minutes more on high, stirring every 15 minutes, until the cheese is melted and smooth. Be careful not to overcook or the fondue will seize.
- Turn the slow cooker to warm and serve the fondue with your favorite items for dipping.
- Enjoy!
Nutrition Facts : Calories 501 calories, Carbohydrate 14 grams, Fat 35 grams, Fiber 0 grams, Protein 29 grams, Sugar 1 gram
THREE CHEESE FONDUE
Make and share this Three Cheese Fondue recipe from Food.com.
Provided by Betty Crocker Recip
Categories Cheese
Time 20m
Yield 12
Number Of Ingredients 7
Steps:
- In medium bowl, toss cheeses and flour to mix. Place wine in 2-quart saucepan; cook over medium heat about 1 minute or until very hot. DO NOT BOIL. Add cheese mixture 1/2 cup at a time, stirring each until melted. Cook until very warm. Stir in garlic powder. Pour into fondue pot. Keep warm over medium-low heat.
- To serve, skewer bread cubes with fondue forks to dip into warm cheese.
THREE-CHEESE FONDUE WITH CHAMPAGNE
Categories Champagne Cheese Dairy Appetizer Cocktail Party Valentine's Day Vegetarian New Year's Eve Brie Winter Anniversary Swiss Cheese Party Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 2 servings
Number Of Ingredients 10
Steps:
- Stir cornstarch and lemon juice in small bowl until cornstarch dissolves; set aside. Combine Champagne and shallot in fondue pot or heavy medium saucepan; simmer over medium heat 2 minutes. Remove pot from heat. Add all cheeses and stir to combine. Stir in cornstarch mixture. Return fondue pot to medium heat and stir until cheeses are melted and smooth and fondue thickens and boils, about 12 minutes. Season fondue with nutmeg and white pepper. Place over candle or canned heat burner to keep warm. Serve with bread cubes.
THREE-CHEESE FONDUE WITH TOMATO ONION CHUTNEY
Steps:
- In a large bowl toss together well the cheese and the cornstarch. Rub the inside of a heavy saucepan with the garlic, leaving it in the pan, add the wine, 3/4 cup water, and the lemon juice, and boil the mixture for 1 minute. Stir in the cheese mixture gradually and bring the mixture to a simmer over moderate heat, stirring. Stir in the Calvados and simmer the mixture, stirring, for 2 minutes. Transfer the fondue to a fondue pot, swirl in the chutney, and set the fondue pot on its stand over a low flame. Serve the breadsticks, the potatoes, the vegetables, and the tortellini for dipping into the fondue. Stir the fondue often to keep it combined.
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