Pussyfoot Fondue Recipes

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CREAMY CHEDDAR FONDUE



Creamy Cheddar Fondue image

Make and share this Creamy Cheddar Fondue recipe from Food.com.

Provided by OceanIvy

Categories     Cheese

Time 15m

Yield 1 2/3 cups

Number Of Ingredients 5

1 (8 ounce) package fat free cream cheese, cut into cubes
3/4 cup low-fat milk or 3/4 cup nonfat milk
1 cup shredded cheddar cheese
1/4 cup chopped onion
chunky French bread, cubed (dipper)

Steps:

  • Heat cream cheese with milk in fondue pot or saucepan on low heat.
  • Stir until it is smooth.
  • Add in the cheddar cheese; keep stirring!
  • Let completely melt together; stir in the onion.
  • You may dip the French bread into the fondue!

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.

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.

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.

PUSSYFOOT



Pussyfoot image

Provided by Nigella Lawson : Food Network

Categories     beverage

Time 2m

Yield makes just over 6 1/4 cups

Number Of Ingredients 4

3 cups pink grapefruit juice
3 cups orange juice
2 tablespoons grenadine
2 tablespoons lime juice

Steps:

  • Pour grapefruit juice and orange juice into a pitcher and then add grenadine - watching it all fire up like a tequila sunrise. Add the lime juice and stir to mix. Keep chilled in the fridge until needed.

CLASSIC CHEESE FONDUE



Classic Cheese Fondue image

Want to make fondue like a Swiss guru? Try this easy, simple, and foolproof method for making the ultimate cheese lover's dish! The combination of acidic wine with the rich, buttery cheeses is a wonder to behold. Besides the amazing taste and texture, there's just something fun about eating things off the end of a really long fork! Half the fun of this is customizing the platter of "dippables" to your taste, such as cubes of crusty bread, sausage, baby potatoes, broccoli, cauliflower, fennel, apples, or grapes.

Provided by Chef John

Time 25m

Yield 10

Number Of Ingredients 8

1 ¼ cups dry white wine (such as Sauvignon Blanc)
1 tablespoon cherry brandy
1 clove garlic, slightly crushed
1 pinch cayenne pepper
1 pinch freshly grated nutmeg
4 teaspoons cornstarch
8 ounces shredded Gruyere cheese
8 ounces shredded Emmentaler cheese

Steps:

  • Add white wine, cherry brandy, garlic clove, cayenne, nutmeg, and cornstarch to a saucepan. Whisk to combine and place on the stove over medium heat. Cook, whisking occasionally, until mixture thickens slightly and you can see wisps of steam in the pan, 3 to 5 minutes.
  • Add Gruyere and Emmentaler cheeses, one handful at a time, slowly whisking after each addition until melted. Continue whisking until all cheese is melted and sauce is very smooth. Remove from the heat and transfer into a fondue pot to serve.
  • Keep sauce warm while serving so it doesn't solidify.

Nutrition Facts : Calories 214.5 calories, Carbohydrate 2.6 g, Cholesterol 45.6 mg, Fat 14 g, Protein 13.2 g, SaturatedFat 8.5 g, Sodium 178.8 mg, Sugar 0.9 g

PUSSYFOOT FONDUE



Pussyfoot Fondue image

Alcohol free cheese fondue, posted as request. This was named after Pussyfoot Johnson the prohibitionist.

Provided by Sarah

Categories     Cheese

Time 20m

Yield 1 pot

Number Of Ingredients 8

250 g gruyere cheese
250 g emmenthaler cheese
1 clove garlic, halved
1 cup apple juice
1 tablespoon cornstarch
3 tablespoons fresh lemon juice
sweet paprika
freshly grated nutmeg

Steps:

  • Grate both cheeses Rub fondue pot with the garlic.
  • Add apple juice and heat until it begins to bubble Stir in both the cheese by the handful.
  • When cheese is melted mix together cornstarch with lemon juice, stir into cheese mixture until thickened.
  • Season with paprika and nutmeg.
  • Transfer fondue pot to tabletop burner.

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