Threecheesefonduewithchampagne Food

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BEST FORMULA THREE-CHEESE FONDUE



Best Formula Three-Cheese Fondue image

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

1 cup white wine
1 tablespoon butter
1 tablespoon all-purpose flour
7 ounces Gruyere cheese, cubed
7 ounces sharp Cheddar cheese, cubed
7 ounces Emmentaler cheese, cubed

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



Three Cheese Fondue image

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

2 cups shredded sharp Cheddar
2 cups shredded Gruyere
2 cups shredded Swiss cheese
1 tablespoon plus 1 teaspoon all-purpose flour
1 1/2 cups Sauvignon Blanc, or any other dry white wine
1 tablespoon unsalted butter
1 tablespoon malt vinegar
2 cloves garlic
Serving suggestions: sliced apples and pears, roasted potatoes and bread chunks

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



Three-Cheese Fondue image

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

1/2 pound each Emmenthaler, Gruyere and Jarlsberg cheeses, shredded
2 tablespoons cornstarch, divided
4 teaspoons cherry brandy
2 cups dry white wine
1/8 teaspoon ground nutmeg
1/8 teaspoon paprika
Dash cayenne pepper
Cubed French bread baguette, boiled red potatoes and/or tiny whole pickles

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



Three-Cheese Fondue with Champagne image

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

4 teaspoons cornstarch
1 tablespoon fresh lemon juice
1 1/4 cups dry champagne (brut)
1 large shallot, chopped
2 cups coarsely grated gruyere cheese (about 7 ounces)
1 1/3 cups coarsely grated emmenthaler cheese (about 5 ounces)
1/2 cup diced rindless brie cheese or 1/2 cup camembert cheese (about 3 ounces)
1 pinch ground nutmeg
1 pinch white pepper
1 french-bread baguette, crust left on,bread cut into 1 inch cubes

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



Three Cheese Fondue image

Provided by Food Network

Time 20m

Yield 12 servings

Number Of Ingredients 7

4 oz Havarti cheese, shredded (1 cup)
1 cup shredded sharp Cheddar cheese (4 oz)
1 cup shredded American cheese (4 oz)
3 tablespoons Gold Medal® all-purpose flour
1 cup dry white wine
1/4 teaspoon garlic powder
6 cups French bread cubes

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



Slow Cooker Cheese Fondue Recipe by Tasty image

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

9 oz swiss cheese, grated
9 oz gruyère cheese, grated
1 tablespoon cornstarch
1 clove garlic
¾ cup white wine
½ lemon, juiced
salt, to taste
pepper, to taste
vegetable
1 cup bread cubes
12 oz cured meat
assorted fruit

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



Three Cheese Fondue image

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

4 ounces havarti cheese, shredded (1 cup)
1 cup shredded sharp cheddar cheese (4 oz)
1 cup shredded American cheese (4 oz)
3 tablespoons Gold Medal® all-purpose flour
1 cup dry white wine
1/4 teaspoon garlic powder
6 cups French bread cubes

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



Three-Cheese Fondue with Champagne image

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

4 teaspoons cornstarch
1 tablespoon fresh lemon juice
1 1/4 cups dry (brut) Champagne
1 large shallot, chopped
2 cups coarsely grated Gruyère cheese (about 7 ounces)
1 1/3 cups coarsely grated Emmenthal cheese (about 5 ounces)
1/2 cup diced rindless Brie or Camembert cheese (about 3 ounces)
Generous pinch of ground nutmeg
Pinch of ground white pepper
1 French-bread baguette, crust left on, bread cut into 1-inch cubes

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



Three-Cheese Fondue with Tomato Onion Chutney image

Categories     Cheese     Onion     Tomato     Winter     Gourmet

Yield Serves 6

Number Of Ingredients 12

1/2 pound Gruyère, grated coarse (about 2 1/2 cups)
1/2 pound Emmenthal, grated coarse (about 2 1/2 cups)
1/2 pound Doux de Montagne, Havarti, or Vacherin Fribourgeois, grated coarse (about 2 1/2 cups)
2 tablespoons cornstarch
1 garlic clove, halved
1 cup dry white wine
2 teaspoons fresh lemon juice
2 tablespoons Calvados
1/3 cup tomato onion chutney
Accompaniments: soft breadsticks with fennel seed
assorted cooked vegetables such as broccoli, cauliflower, carrots, and pearl onions
cooked tortellini or tortelloni

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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