Goat Cheese Fondue Recipes
FINGERLING POTATOES AND GOAT CHEESE FONDUE
If fingerling potatoes are unavailable, you may substitute other small potatoes such as red bliss.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 10
Steps:
- Place fingerling potatoes and salt in a large saucepan with enough cold water to cover generously. Place over high heat, and bring to a boil. Reduce to a simmer, and cook until potatoes are tender, about 15 minutes. Remove pan from heat, and drain potatoes in a colander. Transfer potatoes to a platter; set aside.
- Place goat cheese and buttermilk in a heat-proof bowl or the top of a double boiler, and place over a pan of simmering water. Warm mixture, stirring until it is very smooth, 5 to 7 minutes. Remove from heat, and stir in pepper, chives, thyme, tarragon, and parsley. Place in the bowl of a small fondue pot or in a warm serving bowl; serve immediately with fingerling potatoes garnished with chervil.
GOAT CHEESE FONDUE
Provided by Trisha Yearwood
Categories appetizer
Time 25m
Yield 4 to 6 servings (about 1 1/2 cups fondue)
Number Of Ingredients 10
Steps:
- Place the goat cheese in a small saucepan over low heat. Pour in the heavy cream and white wine, then add the thyme leaves and some black pepper. Cook, stirring occasionally, until the cheese is melted and the wine has cooked off, 8 to 10 minutes. The fondue will be thick and creamy. Remove from the heat and stir in the chives.
- Drizzle the honey over the fondue and serve warm with apples, grapes and sourdough bread for dipping.
GOAT CHEESE QUESO FUNDIDO (FONDUE)
Provided by Food Network
Yield 4 servings
Number Of Ingredients 8
Steps:
- Bring the wine to a simmer in a double boiler. Add the mozzarella and goat's milk cheddar, then stir until melted. Add the remaining ingredients and cook for 5 minutes. Place in a fondue pot and serve with jicama slices and tri-color corn chips.
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SLOW COOKER GOAT CHEESE FONDUE | KITA ROBERTS PASSTHESUSHI.COM
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Reviews 8Servings 8Cuisine AmericanCategory Appetizer
- In a skillet over medium heat cook the garlic with the wine until the garlic begins to brown and wine has cooked down a bit. About 7 to 10 minutes.
- Add the garlic, wine, heavy cream, sage and pepper to the cheese in the slow cooker and stir to combine.
- Put on low heat and let the cheese melt, stirring every now and then until completely melted and smooth. About 1 hour.
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5/5 (2)Category Appetizer RecipesServings 8Estimated Reading Time 3 mins
- Place grapes directly on the grapes, or in a vented metal basket. Add to smoker and smoke for 15-20 minutes, covered.
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From howsweeteats.com
Cuisine AmericanEstimated Reading Time 3 minsCategory AppetizerTotal Time 30 mins
- In a small sauce pan, add white wine and garlic. Bring to a simmer and add heavy cream, stirring well then add in goat cheese. Turn the heat down to low and stir for 8-10 minutes until cheese is fully melted. Add in a pinch each of salt, pepper and nutmeg then taste and season more if desired.
- While the goat cheese is melting, heat a skillet over medium heat and add olive oil and butter. Once melted and bubbling, add in sage leaves and fry for a minute or two, being careful not to let the butter burn. Remove and let drain on a paper towel.
- To serve, crumble a few sage leaves into the fondue, stirring well, and place the remaining leaves on top. Serve with bread, fruit and vegetables.
GOAT CHEESE & GRUYERE FONDUE - WENDY POLISI
From wendypolisi.com
Ratings 1Category Main CourseCuisine American, Gluten FreeTotal Time 25 mins
- Add sparkling wine to your fondue pot. (You can also use a saucepan.) Heat over medium heat until steaming.
- Toss shredded Gruyere cheese with with cornstarch in a small bowl. Add Gruyere and Goat Cheese to the pot and cook over medium low heat, stirring often. With the cheese is melted and smooth, reduce heat to low and stir in lemon juice, black pepper and herb mixture. Sever warm with desired dippers.
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- Place the goat cheese and cream into a small pot over medium-low heat. Using a small whisk, stir constantly. It will only take a few minutes until a smooth consistency is reached.
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From foodandwine.com
Servings 4Total Time 1 hr
- Preheat the oven to 425°. In a small bowl, combine the mustard with the garlic and the fresh and dried tarragon. Season the lamb generously with salt and pepper and coat evenly with the mustard mixture. Pat the bread crumbs all over the lamb racks, pressing to help them adhere.
- In a small saucepan, bring the wine to a boil with the shallots, garlic and turmeric. Simmer over moderate heat until reduced to 3/4 cup, about 10 minutes. Add the cream and simmer, stirring occasionally, until somewhat thickened, about 6 minutes. Whisk in the goat cheese until smooth and season with salt. Strain the fondue through a fine-mesh sieve into a serving bowl and keep warm.
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5/5 (1)Estimated Reading Time 2 mins
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