Mandys Raclette Gruyere Cheese Fondue Recipes

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FESTIVE GRUYERE FONDUE



Festive Gruyere Fondue image

Make and share this Festive Gruyere Fondue recipe from Food.com.

Provided by kittycatmom

Categories     Cheese

Time 25m

Yield 16 serving(s)

Number Of Ingredients 9

1 tablespoon butter
2 tablespoons finely chopped shallots
1/2 cup dry white wine
1/2 cup heavy cream
1 tablespoon cornstarch
1 lb gruyere cheese, shredded
salt, to taste
bread cubes, for serving
raw vegetables, for serving

Steps:

  • Melt butter in heavy saucepan over low heat. Add shallots and cook until soft.
  • Add wine and bring to boiling to reduce by half. Add whipping cream; simmer 5 minutes.
  • Combine cornstarch with cheese and add to saucepan, stirring constantly until melted. Do not boil. Season with salt to taste. Pour mixture into fondue pot. Serve with bread cubes or raw vegetables.

CLASSIC CHEESE FONDUE



Classic Cheese Fondue image

This traditional Swiss fondue - the sort you might have encountered in an Alpine ski lodge circa 1972 - calls for an equal amount of Gruyère cheese, for its depth of flavor, and Emmenthaler, for its supple texture; a shot of kirsch, for its cherry aroma and alcoholic oomph; and a little garlic, for bite. It takes all of 15 minutes, and will emerge as magnificently creamy, smooth and velvety as custard, but with a funky, deep flavor that dazzlingly enriches anything you dunk in the pot: bread cubes, apple slices, clementine sections, nuggets of salami, pretzels, tofu. It is even marvelous spooned onto a romaine lettuce salad in place of dressing.

Provided by Melissa Clark

Categories     dips and spreads, appetizer, main course

Time 15m

Yield 6 servings

Number Of Ingredients 10

1 small garlic clove, halved
1 cup dry white wine
3/4 pound Gruyère cheese, grated
3/4 pound Emmenthaler, raclette or Appenzeller cheese, grated
1 1/2 tablespoons cornstarch
1 to 2 tablespoons kirsch (optional)
Kosher salt, to taste
Freshly ground black pepper, to taste
Freshly grated nutmeg, to taste (optional)
Crusty bread cubes; steamed broccoli or cauliflower; carrot, celery or fennel sticks; cubed apple; seedless grapes; clementine sections; cubed salami, soppressata or kielbasa; roasted chestnuts and/or dried apricots, for serving.

Steps:

  • Rub cut side of garlic on inside of large Dutch oven or heavy-bottomed saucepan, preferably cast iron, rubbing the bottom and halfway up the sides. Add wine and bring to a simmer over medium-high heat.
  • Meanwhile, in a large bowl, toss cheeses with cornstarch. Add a handful at a time to simmering wine, stirring until first handful melts before adding next. Reduce heat to medium and stir constantly until cheese is completely melted. Add kirsch, if using, and heat until bubbling, about 1 to 2 minutes. Season with salt, pepper and nutmeg, if desired. Serve with crusty bread and other accompaniments. (See variations below)

Nutrition Facts : @context http, Calories 495, UnsaturatedFat 13 grams, Carbohydrate 4 grams, Fat 36 grams, Fiber 0 grams, Protein 32 grams, SaturatedFat 22 grams, Sodium 861 milligrams, Sugar 1 gram

SWISS GRUYERE FONDUE



Swiss Gruyere Fondue image

Make and share this Swiss Gruyere Fondue recipe from Food.com.

Provided by lazyme

Categories     Cheese

Time 40m

Yield 6 serving(s)

Number Of Ingredients 8

16 ounces gruyere cheese, rind cut off, cheese grated (6 cups packed)
1 tablespoon cornstarch
3/4 cup dry white wine (such as Sauvignon Blanc)
1 tablespoon fresh lemon juice
1 garlic clove, minced
1 -3 tablespoon kirsch (clear cherry brandy)
1 pinch ground nutmeg
assorted dippers (see below)

Steps:

  • Toss cheese with cornstarch in large bowl.
  • Bring wine, lemon juice and garlic to simmer in heavy large saucepan over high heat.
  • Reduce heat to medium.
  • Whisk 1 handful of cheese into wine until almost melted.
  • Repeat with remaining cheese in about 5 more batches.
  • Continue whisking until completely melted and fondue begins to bubble, about 1 minute.
  • Whisk in Kirsch and nutmeg.
  • Transfer to fondue pot and keep warm over fondue burner.
  • Accompany with a platter of assorted dippers, fondue forks and plates.
  • DIPPERS: Cubed crusty bread, boiled new potatoes, rounds of smoked sausage, cubed cooked chicken, blanched asparagus, green beans, broccoli, cauliflower florets and carrot sticks.

CHEESE FONDUE



Cheese Fondue image

Everyone will want to dip into this classic cheese fondue. It's made with three Swiss cheeses (raclette, Emmental, and Gruyere), and is rich, gooey, and delicious. We use cubed French bread and pickled vegetables for dipping.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 11

1 clove garlic, halved crosswise
1 1/2 cups apple cider or dry white wine
8 ounces Gruyere cheese, grated (3 cups)
8 ounces Emmental cheese, grated (3 cups)
8 ounces raclette cheese, grated (3 cups)
2 tablespoons freshly squeezed lemon juice
2 tablespoons cornstarch
Freshly grated nutmeg
Freshly ground white pepper
1 loaf French bread, cut into one-inch cubes
Assorted pickled vegetables, such as cornichons, pearl onions, cauliflower, baby carrots, and mushrooms

Steps:

  • Rub inside of a fondue pot with garlic; discard garlic. Pour cider or wine into pot, and place over medium-low heat. When liquid starts to bubble, start adding cheeses by the handful, stirring until melted and combined.
  • Whisk together lemon juice and cornstarch in a small bowl until cornstarch dissolves; stir into cheese mixture. Continue stirring until mixture is smooth and bubbling slightly, about five minutes. Season with nutmeg and pepper.
  • Transfer fondue pot to the table, and keep warm over the fondue pot warmer. Serve with bread and pickled vegetables.

CHEESE FONDUE



Cheese Fondue image

Categories     Cheese     Dairy     Vegetarian     Swiss Cheese     Gourmet

Yield Makes 6 servings

Number Of Ingredients 6

1 garlic clove, halved crosswise
1 1/2 cups dry white wine
1 tablespoon cornstarch
2 teaspoons kirsch (optional)
1/2 pound Emmental cheese, coarsely grated (2 cups)
1/2 pound Gruyère, coarsely grated (2 cups)

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

AUTHENTIC ORIGINAL TRADITIONAL SWISS FONDUE (OLD WORLD RECIPE)



Authentic Original Traditional Swiss Fondue (Old World Recipe) image

Make and share this Authentic Original Traditional Swiss Fondue (Old World Recipe) recipe from Food.com.

Provided by Mimi Bobeck

Categories     Lunch/Snacks

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 11

1 1/2 cups shredded gruyere (6 ounces, 180 g)
1 1/2 cups shredded emmenthaler cheese (6 ounces, 180 g)
1/2 cup shredded Appenzeller cheese (2 ounces, 60 g)
2 -3 tablespoons all-purpose flour
1 garlic clove, halved
1 cup dry white wine
1 teaspoon fresh lemon juice
1 dash kirsch, a swiss liquor (optional)
fresh ground pepper, to taste
1 pinch nutmeg
crusty bread, cut into large cubes

Steps:

  • The optimal choice of pots is a steel or cast iron medium sized pot (2 quart) with an enameled interior.
  • In a medium sized bowl, combine the three cheeses and toss with the flour.
  • Rub the inside of the fondue pot with the garlic halves.
  • Add the wine and heat over medium heat until hot, but not boiling.
  • Stir in lemon juice and kirsch.
  • Add a handful of cheese at a time to the wine mixture, stirring constantly and not adding more cheese until the previous has melted, bubbling gently and has the appearance of a light creamy sauce season with pepper and nutmeg.
  • Remove the pot from the heat and place over an alcohol safety burner on the table.
  • Adjust the burner flame so the fondue continues to bubble gently.
  • Serve with plenty of crusty bread cubes.

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