Cheese Fondue With Roasted Vegetable Dippers Recipes
CHEESE FONDUE WITH ROASTED VEGETABLE DIPPERS
Serve this flavorful three cheese dip with bread and a variety of vegetables - an elegant appetizer.
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 30m
Yield 12
Number Of Ingredients 13
Steps:
- Heat oven to 450°F. In large bowl, toss dippers with oil to coat evenly; arrange in ungreased 15x10x1-inch pan. Bake 15 to 20 minutes or until vegetables are crisp-tender and bread cubes are toasted.
- 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 time until melted. Cook until very warm. Pour into fondue pot. Stir in garlic powder. Keep warm over medium-low heat.
- To serve, skewer roasted vegetables and bread cubes with fondue forks to be dipped into warm cheese.
Nutrition Facts : Calories 170, Carbohydrate 8 g, Cholesterol 30 mg, Fat 1 1/2, Fiber 1 g, Protein 8 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 320 mg, Sugar 2 g, TransFat 0 g
FOUR CHEESE FONDUE WITH ASSORTED DIPPERS
Provided by Valerie Bertinelli
Categories main-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Add the cheeses and cornstarch to a medium-size bowl. Using clean hands, toss the cheese with cornstarch to combine.
- Add the wine, lemon juice, mustard, garlic powder and a pinch of nutmeg to a fondue pot or a heavy bottom ceramic saucepan. Whisk to combine and bring to a simmer over medium-low heat. Gradually add the cheeses in cup-size increments, being sure to let the cheese completely melt before adding more. Avoid over-stirring, as it could make the fondue stringy. Add salt to taste.
- Keep warm in a fondue pot and serve immediately. Use fondue forks or wooden skewers to dip dippers into fondue.
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- Bread. This is a classic vessel for cheese fondue. My favorite is a nice crusty baguette cut into big 1″ chunks.
- Broccoli. The best way to eat your veggies… dipped in cheese! You can either blanch these VERY quickly before serving, or even if you run out of time you could serve them raw as the hot fondue will end up blanching them a little.
- Salami. It’s like delicious melty charcuterie on a stick. You could either make nice slices like below, or cut it up into chunks. It doesn’t really matter because it’s hard enough to stay on the stick.
- Baby Potatoes. Use halved fingerlings or Trader Joe’s “teeny tiny potatoes” cooked just long enough so they don’t fall apart in the cheese. When you check for doneness you’ll want the fork to still have quite a bit of give.
- Roasted Balsamic Brussel Sprouts. This will make a convert of any brussel sprout skeptic. Cut them in half, sprinkle with salt, pepper, olive oil, and balsamic vinegar.
- Meatballs. Talk about comfort food. Bake off a bag of frozen meatballs and you’re good to go!
- Pretzel Bites. These go especially well with the beer cheese fondue. You could either be ambitious and make them from scratch, or buy the frozen pretzels, bake them off, then cut them up.
- Asparagus. Cut the woody bottoms off. Lay them out on a baking sheet. Sprinkle with salt, pepper, and a little bit of olive oil. Bake at 425° for 10-12 minutes.
- Steak. One of my favorites is beef tenderloin cooked and diced into 1″ chunks, but really any steak will do.
- Shrimp. A nice 15-20 peeled and deveined, tail on shrimp is perfect. Boil in a pot with Old Bay and lemons for just a few minutes until they’re pink. You can either bring them over warm, or let them get cold and they’re like shrimp cocktail.
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