Rheinlander Fondue Recipes

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SWISS CHEESE FONDUE RECIPE



Swiss Cheese Fondue Recipe image

Provided by What's Cooking America

Categories     Appetizer

Time 20m

Number Of Ingredients 10

1 cup water
1 cup dry white wine
3 to 4 large cloves garlic, (minced)
1 tablespoon butter
1/4 teaspoon white pepper
1/4 teaspoon ground nutmeg
1 (2-pound) loaf processed Swiss Cheese or White American Cheese (shredded*)
Petite rye bread (slices, French or sourdough bread, cut into bite-sized cubes)
* Found in the deli section of some grocery stores. This processed cheese makes a very smooth fondue. If you cannot find this processed cheese in a one-pound block, buy it in slices then dice it with a knife into small cubes. Have cheese at room temperature before using in the recipe. Remember - don't use normal Swiss cheese, use only processed.
Gruyere cheese is also a good melting cheese alternative.

Steps:

  • In the top pan of a double boiler over hot water, combine water, white wine, garlic, butter, white pepper, and nutmeg; bring to a boil. You must use a double boil or the cheese will burn.
  • Add shredded cheese (a cup or so at a time), stirring continuously, until the cheese melts into a smooth, heavy sauce. Additional wine may be added if the cheese mixture is too smooth. Remove from heat. NOTE: You may add more cheese or wine, as needed, to reach your desired consistency.
  • To serve, pour prepared fondue in a previously heated heavy fondue pot. I have found, through experience and many different fondue pot over the years, that the electric fondue pots work the best. You sill have to watch that the pots don't get too hot. If you don't have a fondue pot, you could use a small crock pot or slow cooker instead.
  • Serve immediately with bread slices or bread cubes for dipping with wooden picks or fondue forks for dipping. We like to serve this fondue with dark rye bread.
  • Keep the fondue warm over as low heat as possible to avoid scorching the cheese.
  • Serve the same dry white wine that you use for the fondue as a refreshment for your guest. Serves Many!

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.

RHEINLANDER RESTAURANT CHEESE FONDUE



Rheinlander Restaurant Cheese Fondue image

The Rheinlander is a wonderful German restaurant in Portland, Oregon. Their fondue brings customers back again and again.

Provided by Juliesmom

Categories     Spreads

Time 25m

Yield 1 batch

Number Of Ingredients 10

5 cups processed swiss American cheese, grated
2 cups water
1 cup sauterne or 1 cup chablis
1 teaspoon garlic powder
1 tablespoon butter
1/4 teaspoon msg (optional)
1 dash white pepper
1 dash nutmeg
1/2 loaf rye bread
1/2 loaf French bread

Steps:

  • Grate the cheese.
  • Bring water in the bottom of a double boiler to a boil.
  • In the top pan of the double boiler bring the 2 cups water, wine, butter, and seasonings to a boil, then add the cheese and set pan on the top of the double boiler over the boiling water.
  • Stir thoroughly with a wooden spoon until the cheese melts into a smooth, heavy sauce (if the fondue seems too thick, add additional wine; if it is too thin add additional grated cheese).
  • Cut the bread into 2-inch squares and brown them lightly in the oven.
  • Serve and enjoy!

Nutrition Facts : Calories 1230.8, Fat 24.7, SaturatedFat 10, Cholesterol 30.5, Sodium 2740.4, Carbohydrate 212.6, Fiber 18.3, Sugar 8.7, Protein 36.9

RHEINLANDER FONDUE



RHEINLANDER FONDUE image

Categories     Appetizer

Number Of Ingredients 10

5 cups Swiss Cheese
2 cups water
1 cup sauterne (Chablis) wine
1 tsp garlic powder
1 TB butter
1/4 tsp accent
dash pepper
dash nutmeg
1/2 loaf Rye bread
1/2 loaf French bread

Steps:

  • Grate cheese, bring water, wine, butter and seasonings to boil. Then add cheese and set in *double boiler. Stir thoroughly with wooden spoon until cheese melts into a smooth heavy sauce. (If fondue seems too thick, add more wine. If too thin add more cheese.) Dice bread into 2 inch squares and brown lightly in oven. *Must use double boiler or cheese will burn.

HORST MAGER'S / GUSTAV'S FONDUE (RHINELANDER)



Horst Mager's / Gustav's Fondue (Rhinelander) image

This is a fondue that used to be available at the longtime local favorite Rhinelander restaurant, and subsequently Gustav's restaurants, both founded by Chef Horst Mager in Portland Oregon. I just can't stress enough how delicious this fondue is. Whether you are a fondue fan, or not, you simply must try this very easy to make favorite.

Provided by EDMISTON99

Categories     Cheese

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 1/2 lbs processed swiss cheese (2 packages sliced Swiss American from Safeway or Winco)
2 cups Chardonnay wine or 2 cups chablis
2 garlic cloves, mashed
1/2 teaspoon white pepper
1/8 teaspoon cayenne pepper (optional)
1/8 teaspoon nutmeg
1/2 loaf rye bread
1/2 loaf French bread
1 lb smoked sausage, 1/2 inch slices

Steps:

  • cut cheese stack into cubes.
  • In bottom of double boiler, start water boiling.
  • In top of double boiler directly on burner, simmer white wine, garlic, nutmeg, white pepper and cayenne pepper for approximately 10 to 15 minutes to reduce wine and let alcohol cook out.
  • Place top of double boiler on bottom and place cheese cubes in wine mixture.
  • Stir with wooden spoon until cheese completely melts.
  • If too thick, add more wine.
  • Place in fondue pot and keep hot.
  • Serve with toasted rye and French bread, and a favorite sausage.
  • Cut bread into 1/2 inch sized cubes. Place on a baking sheet and toast in a hot 400 degree oven for about 10 to 15 minutes.
  • Cut sausage into 1/2 inch slices and brown in skillet.
  • Serve with fondue.
  • This is also great with Apples, Celery, Cauliflower, use your imagination.

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