Ploughmans Cheese Fondue Recipes

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PLOUGHMAN'S CHEESE FONDUE



Ploughman's Cheese Fondue image

Make and share this Ploughman's Cheese Fondue recipe from Food.com.

Provided by English_Rose

Categories     Cheese

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

1/8 cup butter
1 cup beer
8 ounces sharp cheddar cheese, shredded
1 garlic clove, crushed
3 tablespoons cornflour
1/2 teaspoon whole grain mustard
ground black pepper
cubed onion bread
chutney
cubed ham
cubes cooked chicken

Steps:

  • Heat together the beer, cheese and crushed garlic in a fondue pot.
  • Cook gently, stirring, over a low heat until the cheese has melted. Stir in the butter.
  • Blend the cornflour with a little water and add to the fondue pot. Add the mustard. Continue cooking until the fondue has thickened, stirring constantly. Season with pepper to taste.
  • Transfer the pot to the burner and serve at the table with cubes of onion bread, chicken, ham and a little dish of chutney.

Nutrition Facts : Calories 326.6, Fat 24.8, SaturatedFat 15.7, Cholesterol 74.9, Sodium 413.2, Carbohydrate 7.3, Fiber 0.4, Sugar 0.3, Protein 14.9

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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