Cheddar Cheese Fondue With Apples And Radishes Recipes

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CHEDDAR CHEESE FONDUE



Cheddar Cheese Fondue image

Cheddar Cheese Fondue is so versatile! It is smooth, creamy and has a delicious sharp flavor. Perfect for dipping vegetables, meat, bread, or crackers.

Provided by Erica Walker

Categories     Appetizer     Dinner     Main Course

Time 20m

Number Of Ingredients 8

1 1/2 cups beef broth
1/2 cup milk
1 tablespoon Worcestershire sauce
1-2 cloves garlic (crushed)
2 teaspoon ground dry mustard
3 tablespoon cornstarch
6 cups sharp cheddar cheese (shredded or cubed)
4 wedges laughing cow cheese (original, creamy Swiss)

Steps:

  • In a fondue pot or saucepan over LOW heat, combine beef broth, milk, Worcestershire sauce, garlic, dry mustard, and cornstarch. Don't let it boil or even come to a simmer.
  • When it is just warm enough to melt cheese gradually stir in the cheese and laughing cow cheese with a figure-8 motion.
  • Add beef broth to thin if needed.

Nutrition Facts : Calories 249 kcal, Carbohydrate 3 g, Protein 15 g, Fat 19 g, SaturatedFat 12 g, Cholesterol 61 mg, Sodium 484 mg, Sugar 1 g, ServingSize 1 serving

BEER & CHEDDAR FONDUE



Beer & Cheddar Fondue image

This great-tasting beer cheese fondue is my mom's favorite, so I make it for her birthday every year. I like to serve this cheddar cheese fondue recipe with apple slices, rye bread cubes and chunks of carrots, mushrooms, celery, zucchini, squash and broccoli. -Amanda Wentz, Virginia Beach, Virginia

Provided by Taste of Home

Categories     Appetizers

Time 15m

Yield 2 cups.

Number Of Ingredients 7

4 cups shredded cheddar cheese
1 tablespoon all-purpose flour
1 cup beer or nonalcoholic beer
3 garlic cloves, minced
1-1/2 teaspoons ground mustard
1/4 teaspoon coarsely ground pepper
Radishes, sliced apples and breadsticks

Steps:

  • In a large bowl, combine cheese and flour. In a small saucepan, heat the beer, garlic, mustard and pepper 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 almost completely melted. Continue adding cheese mixture, 1 handful at a time, allowing cheese to almost completely melt between additions. Keep warm. Serve with radishes, sliced apples and breadsticks.

Nutrition Facts : Calories 221 calories, Fat 16g fat (12g saturated fat), Cholesterol 60mg cholesterol, Sodium 341mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 0 fiber), Protein 12g protein.

CIDER CHEESE FONDUE



Cider Cheese Fondue image

Cheese lovers are sure to enjoy dipping into this creamy quick-to-fix fondue cheese dip that has just a hint of apple. You can also serve this appetizer with pear wedges. -Kim Marie Van Rheenen, Mendota, Illinois

Provided by Taste of Home

Categories     Appetizers

Time 15m

Yield 2-2/3 cups.

Number Of Ingredients 6

3/4 cup apple cider or apple juice
2 cups shredded cheddar cheese
1 cup shredded Swiss cheese
1 tablespoon cornstarch
1/8 teaspoon pepper
Cubed French bread and sliced apples and green peppers

Steps:

  • In a large saucepan, bring cider to a boil. Reduce heat to medium-low. Toss the cheeses with cornstarch and pepper; stir into cider. Cook and stir until cheese is melted, 3-4 minutes. , Transfer to a small fondue pot or 1-1/2-qt. slow cooker; keep warm. Serve with bread cubes and sliced apples and green peppers.

Nutrition Facts : Calories 111 calories, Fat 8g fat (6g saturated fat), Cholesterol 28mg cholesterol, Sodium 138mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 7g protein.

CHEDDAR FONDUE



Cheddar Fondue image

"This cheesy blend, sparked with mustard and Worcestershire sauce, is yummy," relates field editor Norene Wright of Manilla, Indiana.

Provided by Taste of Home

Categories     Appetizers

Time 15m

Yield 2-1/2 cups.

Number Of Ingredients 9

1/4 cup butter
1/4 cup all-purpose flour
1/2 teaspoon salt, optional
1/4 teaspoon ground mustard
1/4 teaspoon pepper
1/4 teaspoon Worcestershire sauce
1-1/2 cups whole milk
2 cups shredded cheddar cheese
Bread cubes, ham cubes, bite-size sausage and or broccoli florets

Steps:

  • In a small saucepan, melt butter; stir in flour, salt if desired, mustard, pepper and Worcestershire sauce until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add the cheese; cook and stir until cheese is melted. , Transfer to a fondue pot or 1-1/2-qt. slow cooker; keep warm. Serve with bread, ham, sausage and/or broccoli.

Nutrition Facts : Calories 77 calories, Fat 6g fat (4g saturated fat), Cholesterol 21mg cholesterol, Sodium 101mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 3g protein.

CHEDDAR CHEESE FONDUE WITH APPLES AND RADISHES



Cheddar Cheese Fondue with Apples and Radishes image

Cheese fondue is a puddle of warm melted cheese flavored with wine, and I adore it. When it's done right, the cheese coats a piece of fruit or bread with a perfectly satin layer of fatty unctuousness that transforms both parties into something miraculous. Getting that singular texture without all of the fat is a matter of making a thickened wine-shallot reduction and using high-quality low-fat cheddar. I threw in a little bit of bacon because everything's better with it. If you leave it out, though, this reformed fondue contains one tenth the fat of the original.

Yield serves 4

Number Of Ingredients 10

1/2 cup sweet white wine, such as Riesling
3/4 cup water
1 small shallot, minced
8 ounces 50% reduced-fat cheddar cheese, such as Cabot, shredded
1 tablespoon cornstarch
3 tablespoons real bacon bits, such as Hormel Real Bacon Bits
Pinch of cayenne pepper
Salt and freshly ground black pepper
1 cup radishes
2 Granny Smith apples, cored and cut into wedges

Steps:

  • In a small saucepan, bring the wine, water, and shallot to a boil over high heat. Reduce the heat to low and simmer the mixture until the shallots are tender and about 1 cup of the liquid remains, about 3 minutes.
  • Meanwhile, toss the cheese with the cornstarch in a medium bowl to coat evenly.
  • Whisk a small amount of the cheese mixture into the simmering shallot liquid until it is melted. Continue to whisk in small amounts of the cheese mixture until it is all incorporated and the fondue is smooth and melted. Stir in the bacon and cayenne, and season the fondue with salt and pepper to taste.
  • Transfer the fondue to a fondue pot and serve with the radishes and apples for dipping.
  • Adding a small amount of cornstarch to a dish that would normally require cream or butter can provide body and creaminess without adding a lick of fat.
  • Fat: 80g (before), 10.3g (after)
  • Calories: 1,490 (before), 248 (after)
  • Protein: 19g
  • Carbohydrates: 18g
  • Cholesterol: 34 mg
  • Fiber: 3g
  • Sodium: 666mg

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