Classic Fondue With Fruit Vegetables And Bread Recipes

CLASSIC FONDUE

Classic Fondue image

Provided by Ree Drummond : Food Network

Time 25m

Yield 10 to 12 servings

Number Of Ingredients 13

Ingredients

8 ounces raclette or Swiss cheese, grated
8 ounces Gruyere cheese, grated
2 tablespoons cornstarch
1 cup sauvignon blanc or other dry white wine
1 clove garlic, pressed
Zest of 1 lemon
1 tablespoon kirsch
1/2 teaspoon freshly ground black pepper
1/4 teaspoon dry mustard
Crusty Bread, recipe follows, for serving
2 Granny Smith apples, sliced, for serving
2 pears, sliced, for serving
1 loaf crusty bread

Steps:

Combine the raclette and Gruyere in a bowl and add the cornstarch. Toss well to coat the cheeses in the cornstarch; set aside.
In a pot over medium heat, warm the wine, garlic and lemon zest. Do not allow this to come to a boil or the fondue may be grainy in the end.
Slowly add the cheese mix a handful at a time, stirring and allowing each handful to melt completely before adding the next. Repeat until all the cheese is in the pot. Once completely smooth, stir in the kirsch, pepper and mustard. Pour the mixture into a fondue pot with a burner underneath to keep warm. Serve with Crusty Bread, apples and pears.
Preheat the oven to 350 degrees F.
Put the loaf of bread on a baking sheet and bake for 15 minutes to crisp. Allow to cool, then tear into chunks for serving. Set aside.

CLASSIC CHEESE FONDUE

Classic cheese fondue image

Get together with friends around the ultimate sharing dish - a classic cheese fondue. Enjoy with crusty bread, boiled potatoes, crudités and pickles

Provided by Anna Glover

Categories Dinner

Time 35m

Number Of Ingredients 8

Ingredients

200ml dry white wine
1 tbsp lemon juice
200g comte or gruyère, grated
200g emmental, grated
2 tsp cornflour
1 tbsp kirsch or schnapps
1 garlic clove, halved (optional)
crusty bread, boiled new potatoes, vegetable crudités and cornichons, to serve

Steps:

Pour the wine and lemon juice into a heavy-based pan over a medium-low heat and warm until steaming. Add all of the cheese, a handful at a time, whisking between each addition until all the cheese has been added. Continue to stir for 4-5 mins until everything is fully melted, smooth and creamy. Mix the cornflour with the kirsch in a small bowl, then stir this into the cheese mixture. Continue to cook over a low heat for a minute more.
Rub the garlic on the inside of the fondue pot, if you like, then carefully pour the cheese mixture into the pot and immediately place it over the flame. (If you don't have a fondue set, add the garlic along with the wine in step one, then remove and discard it before you add the kirsch mixture.) Serve immediately with crusty bread, boiled new potatoes, vegetable crudités or cornichons for dunking, if you like. You can place the fondue back over a low heat if you need to reheat it after serving.

Nutrition Facts : Calories 456 calories, Fat 32 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 0.3 grams sugar, Protein 28 grams protein, Sodium 1.08 milligram of sodium

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