Cheese With Wine And Sherry Fondue Recipes

CHEESE FONDUE

Steps:

• In resealable plastic food-storage bag, place cheeses and flour. Shake until cheese is coated with flour.
• Rub garlic on bottom and side of fondue pot, heavy saucepan or skillet; discard garlic. Add wine. Heat over simmer setting on fondue pot or over low heat just until bubbles rise to surface (do not boil). Stir in lemon juice.
• Gradually add cheese mixture, about 1/2 cup at a time, stirring constantly with wire whisk over low heat, until melted. Stir in kirsch.
• Keep warm over simmer setting. If prepared in saucepan or skillet, pour into a fondue pot or heatproof serving bowl and keep warm over low heat. Fondue must be served over heat to maintain its smooth, creamy texture.
• Spear bread and fruit with fondue forks; dip and swirl in fondue with stirring motion. If fondue becomes too thick, stir in 1/4 to 1/2 cup heated wine.

EASY CHEESE FONDUE RECIPE WITH WHITE WINE

Steps:

• Shred or grate all the cheese finely and toss well with cornstarch.
• Add wine and garlic to a heavy bottomed pan and bring to bubbling simmer and start adding cheese by the handful. Keep whisking as you go to incorporate the cheese till the mixture is smooth and the cheese has melted. The mixture should be smooth but have a slight elasticity to it. Add the lime juice and gently stir it in. Season with salt and pepper if you like but I didn't need to add any extra salt.
• Transfer to a fondue pot and serve with dippers such as bread bites, lightly blanched broccoli, potatoes, steak bites, breadsticks etc. and chilled white wine.

CHEESE FONDUE RECIPE

Steps:

• Add the wine and lemon juice to the fondue pot and bring to a simmer. Add the cornstarch and stir to blend.
• Add the cheese in small handfuls while constantly stirring until the cheese combines with the wine and melts. Do not stop stirring and do not let the cheese come to a boil. Simmer only, folks.
• When all the cheese is added and melted into a creamy substance, add the pinch of nutmeg and a little freshly ground pepper.
• Now give yourself 30 seconds to rest your arm before serving with all the prepped dipping ingredients.
• If you don't have enough "fondue forks" try using wooden skewers. They make great substitutes.

CHEESE FONDUE

Steps:

• Rub inside of a 4-quart heavy pot with cut sides of garlic, then discard garlic. Add wine to pot and bring just to a simmer over moderate heat.
• Stir together cornstarch and kirsch (if using; otherwise, use water or wine) in a cup.
• Gradually add cheese to pot and cook, stirring constantly in a zigzag pattern (not a circular motion) to prevent cheese from balling up, until cheese is just melted and creamy (do not let boil). Stir cornstarch mixture again and stir into fondue. Bring fondue to a simmer and cook, stirring, until thickened, 5 to 8 minutes. Transfer to fondue pot set over a flame.
• What to dip:
• •Cubes of French bread
• •Cubes of apple and pear
• •Roasted potatoes
• •Julienned raw red bell pepper
• •Blanched broccoli florets
• What to drink:
• •Dry white wine such as dry Riesling or Sancerre
• •German lager or Saison-style ale
• •Farmhouse cider
• •Fino Sherry

WINE CHEESE FONDUE

Steps:

• Rub the inside of the fondue pot (or a casserole/chafing dish) with a clove of garlic. If using a chafing dish, add just enough water to cover the bottom of the pan in order to protect it.
• Dredge the diced cheese in potato flour and set aside.
• Pour wine in the dish and heat. When the wine is heated, add the coated cheese. Bring to a slow simmer, stirring with a wire whisk until the cheese is melted and well-blended with the wine. Season with grated nutmeg, salt, and pepper. When ready to serve, whisk in kirsch. Serve with bread cubes.

EASY HOMEMADE CHEESE AND WINE FONDUE RECIPE

Steps:

• Gather the ingredients.
• Heat the white wine in a saucepan over medium heat.
• Slowly add remaining ingredients, stirring to melt the cheese.
• When cheese is melted and all ingredients are combined, transfer to a fondue pot if you have one. If you don't have a fondue pot, a crockpot set on low can keep your fondue warm, or, use a cast iron skillet which will stay hot, and warn your guests not to touch the hot pan.
• Serve and enjoy!

BRIE CHEESE FONDUE

Steps:

• Rub garlic all over the inside of your fondue pot. Then rub it in a saucepan, leaving the crushed pieces in the bottom. Add the white wine to the saucepan and heat over medium-low heat.
• Toss the cheese cubes in cornstarch to coat. When the wine is hot, add the cheese. Stir slowly with a wooden spoon at first and then use a whisk. Stir constantly to keep it from scorching on the bottom of the pot.
• When the cheese has melted, add green onion and remove pot from the heat. Grate in a little nutmeg. Season with salt and pepper to taste.
• The fondue should be smooth and coat a wooden spoon. If it seems to runny, add more cheese. If it is too thick, add a splash more wine --sparingly.
• Pour the cheese into your fondue pot and keep fondue warm over low heat.

CHEESE FONDUE

Steps:

• Toss cheeses in a medium bowl with flour, cayenne pepper, and white pepper to coat, and set aside. Heat wine in a fondue pot over medium-low heat until it starts to bubble, about 5 minutes.
• Stir in cheese mixture, a little at a time. Stir in kirsch. Continue to cook, stirring, until cheese has melted, up to 20 minutes. Stir in lemon juice. The mixture should be smooth and almost bubbling. Transfer pot to its stand set over a burner. Serve immediately with bread and vegetables.

SHERRY CRABMEAT FONDUE

Steps:

• Combine cream cheese and cheese spread in 4-cup glass measure.
• Microwave at medium 4 minutes stirring at 2-minute intervals until cheese melts.
• Stir in crabmeat, half-and-half, Worcestershire sauce and garlic powder.
• Microwave at medium-high (70 percent power) for 2 minutes or until thoroughly heated, stirring at 1 minute intervals.
• Pour into fondue pot or chaffing dish.
• Garnish with green onions and sprinkle with paprika.
• Serve with French bread cubes and boiled shrimp if desired.

CHEESE WITH WINE AND SHERRY FONDUE

Steps:

• Grate cheeses to thick shreds and combine in large bowl with flour. Set aside. Slice shallots thinly to equal about 1/4 cup. Rub heavy or cast iron fondue pot with clove of garlic. Place heavy pot or stove worthy fondue pot on low/medium heat. Melt butter and add 1/4 cup thinly sliced shallots and cook for 30 minutes until brown and caramelized. Add wine and sherry and wait until it bubbles. Add cheese one handful at a time and stir in figure eight movements until melted and smooth then add another handful and repeat until all cheese is melted and smooth. If too thick add 1/4 cup extra dry sherry and stir into cheese using same figure eight movements until combined thoroughly. Add nutmeg and finely chopped garlic and stir until mixed. Remove from stove and place in fondue pot or if already in fondue pot place it over lit fondue burner.

RIESLING AND SWISS CHEESE FONDUE

Steps:

• In a large bowl, combine the cheese and flour. In a large saucepan, heat wine and garlic over medium heat until bubbles form around sides of pan (do not boil)., Reduce heat to medium-low. Add 1/2 cup cheese mixture; stir constantly until almost completely melted. Continue adding cheese, 1/2 cup at a time, allowing cheese to melt almost completely between additions. Stir in the sherry, lemon juice and nutmeg., Transfer to a heated fondue pot; keep fondue bubbling gently. Serve with sausage and bread cubes. If fondue becomes too thick, stir in a little additional wine.