Fondue Normande Normandy Style Fondue Recipes

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FONDUE NORMANDE (NORMANDY-STYLE FONDUE)



Fondue Normande (Normandy-Style Fondue) image

Fondue is usually associated with Savoy and Switzerland, this brings a great twist on the normal fondue. Normandy is known for its cheeses, and it is very common to eat many of these hot and melted so this is a great mix of different French cuisines.

Provided by Tea Girl

Categories     Cheese

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

400 g camembert cheese
400 g pont-l'eveque cheese
400 g livarot cheese
4 teaspoons cornstarch
400 ml cider, with alcohol (French style would be best)
1 garlic clove
300 ml calvados
1 -2 rustic baguette (depending on how much bread you eat)
salt
pepper

Steps:

  • Remove the cheese rind, cut into pieces.
  • Rub the fondue pot with garlic.
  • Put the pieces of cheese in the fondue pot.
  • Add the cornstarch diluted with warm cider on low heat, stirring constantly until cheese is completely melted and mixture is smooth.
  • Then add salt, pepper and the calvados .
  • Enjoy as you would normal fondue.

Nutrition Facts : Calories 1714.8, Fat 78, SaturatedFat 47.3, Cholesterol 200.3, Sodium 4092.5, Carbohydrate 164.3, Fiber 6.2, Sugar 7, Protein 89.4

CHEESE FONDUE RECIPE



Cheese Fondue Recipe image

A classic and traditional Swiss (and French) cheese fondue recipe.

Provided by Nassie

Categories     French Food

Time 25m

Number Of Ingredients 10

340g Gruyère
340g Beaufort
340g Comté
50 cl (2/3 bottle) of dry white wine like Apremont or Reisling
1 clove of chopped garlic
Pinch of salt and pepper
1 tablespoon of olive oil
2 baguettes
200g of mushrooms forestière
Pinch of paprika

Steps:

  • Grate all the cheese so that it melts easily without clumping.
  • (Optional) Wipe the mushrooms with a damp cloth and chop them into small pieces.
  • (Optional) Start by cooking the mushrooms lightly in a stovetop pot in olive oil and garlic.
  • Add approximately 1/2 bottle of white wine into the pot and simmer.
  • Slowly add in the cheese and mushrooms as it is melting.
  • Mix the cheese by forming 8 with a wooden spatula. Note: keep temperatures low as the cheese fondue must never boil.
  • Chop the baguette into bite-size square cubes.
  • Add additional wine into the pot if the cheese fondue is too thick.
  • Once the cheese has completely melted, move the mixture to the fondue pot and serve.

Nutrition Facts : Calories 2726 calories, Carbohydrate 137 grams carbohydrates, Cholesterol 187 milligrams cholesterol, Fat 63 grams fat, Fiber 5 grams fiber, Protein 71 grams protein, SaturatedFat 34 grams saturated fat, ServingSize 1, Sodium 2302 milligrams sodium, Sugar 27 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 25 grams unsaturated fat

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