Rhinelander Fondue Recipes

DER RHINELANDER LENTIL SOUP

Steps:

• 1. In a large pot over medium high heat, combine the oil, bacon, carrots, onions and celery. Saute for 5 minutes, or until bacon is crisp. Stir in the flour until it's dissolved and mixture is pasty.
• 2. Slowly add the water, stirring constantly. Then add the bay leaves, salt, lentils, beef base, thyme, nutmeg, white pepper and potatoes. Stir all together well, bring just to a boil, reduce heat to low and simmer for 3 hours.
• 3. Calories: 220 | Total Fat: 11.1g | Cholesterol: 9mg

RHEINLANDER FONDUE

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.

RHEINLANDER RESTAURANT CHEESE FONDUE

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!

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

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.

DER RHEINLANDER CHEESE FONDUE

Steps:

• 1. Grate or chop cheese.
• 2. Bring water, wine, butter and seasoning to a boil. Then add cheese and set into double boiler.
• 3. Stir thoroughly with wooden spoon until cheese melts into a smooth heavy sauce.
• 4. If fondue seems too thick, add more wine. If too thin, add more cheese.
• 5. Dice bread into 2-inch squares and brown lightly in oven.
• 6. Keep fondue warm while serving, else a skin will form on the top.

HORST MAGER'S CHEESE FONDUE

Steps:

• Bring water, wine, butter, and seasoning to a boil.
• Remove from heat and add cheese, setting the pot into a double boiler.
• Stir thoroughly with a wooden spoon until cheese melts into a heavy sauce.
• Adjust thickness by adding more wine or cheese.
• Lightly toast bread cubes in the oven.
• Serve in a ceramic bowl over a low flame, or in an electric fondue pot.

'RHINELANDER' FONDUE

Steps:

• 1. In a sauce pan put the water and wine in and bring to a boil. Boil 2-3 minutes.
• 2. Add butter, garlic, seasoned salt and nutmeg.
• 3. Trasfer to a large double boiler and add 1 pound of cheese. As it starts to melt, add a couple of cups more cheese until you get the desired thickness. Transfer to a crock pot and serve with bread, crackers and veggies.