CHEESE FONDUE BREAD BOAT RECIPE BY TASTY
Here's what you need: sourdough bread, butter, garlic, cream cheese, shredded cheddar cheese, mozzarella cheese, milk, salt, pepper, egg yolks
Provided by Evelyn Liu
Categories Snacks
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350°F (180°C).
- Cut off the top of the bread. Use a bread knife to cut around the inside of the bread and scoop the center out.
- Cut the center and top of the bread into bite-sized cubes.
- Mix two teaspoons of crushed garlic into the melted butter. Brush the garlic butter on the bottom and the inside walls of the bread boat.
- Dip all the bread cubes in the remaining garlic butter, set aside.
- Combine the cream cheese, cheddar, mozzarella, milk, remaining teaspoon of crushed garlic, salt, and pepper in a medium bowl.
- Pour the cheese mixture into the bread boat.
- Brush the top of the cheese mixture with egg yolk.
- Place the bread boat and the bread cubes on a baking sheet.
- Bake for 15 minutes, remove the croutons, and continue baking the bread boat for another 15 minutes, or until the cheese is melted and a golden brown crust is formed.
- Enjoy!
Nutrition Facts : Calories 442 calories, Carbohydrate 30 grams, Fat 28 grams, Fiber 1 gram, Protein 15 grams, Sugar 4 grams
GARLIC SWISS FONDUE
I've been making this recipe for years-everyone flips over the wonderful flavors. When cooled, this cheesy appetizer is also fantastic as a cracker spread. -Cleo Gonske, Redding, California
Provided by Taste of Home
Categories Appetizers
Time 2h10m
Yield 3 cups.
Number Of Ingredients 7
Steps:
- In a 1-1/2-qt. slow cooker, mix the first 6 ingredients. Cook, covered, on low 2 to 2-1/2 hours or until cheese is melted, stirring every 30 minutes. Serve warm with bread cubes and fruit.
Nutrition Facts : Calories 159 calories, Fat 11g fat (7g saturated fat), Cholesterol 35mg cholesterol, Sodium 326mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 0 fiber), Protein 11g protein.
SIMPLE SWISS CHEESE FONDUE
While growing up, a friend's mother would make this fondue when I spent the night. Every time I make it, it brings back fond childhood memories. I love the rich flavor. Happy dipping! -Tracy Lawson, Farr West, Utah
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 2/3 cup.
Number Of Ingredients 7
Steps:
- In a small bowl, combine the cheese, flour, mustard and nutmeg. In a small saucepan, heat cream and beer over medium heat until bubbles form around sides of pan. Stir in cheese mixture. Bring just to a gentle boil; cook and stir until combined and smooth, 1-2 minutes. , Transfer to a small fondue pot and keep warm. Serve with bread cubes.
Nutrition Facts : Calories 280 calories, Fat 20g fat (12g saturated fat), Cholesterol 65mg cholesterol, Sodium 117mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 0 fiber), Protein 16g protein.
SWISS FONDUE - SWITZERLAND
Make and share this Swiss Fondue - Switzerland recipe from Food.com.
Provided by Sam 3
Categories Cheese
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Cut bread into 1/2 - 3/4 inch cubes.
- Rub serving dish with garlic and add bread cubes.
- Mix cornstarch and brandy together.
- Heat wine until it starts to boil.
- The add grated cheeses, stirring constantly until the cheese has melted.
- DO NOT BOIL.
- Add the cornstarch mixture to the melted cheese, stirring until it is a cream consistency.
- Add nutmeg and pepper.
- Serve at once in fondue pot.
Nutrition Facts : Calories 440.3, Fat 28.5, SaturatedFat 17.4, Cholesterol 95.4, Sodium 253.3, Carbohydrate 6, Fiber 0.1, Sugar 1.5, Protein 26.9
AUTHENTIC ORIGINAL TRADITIONAL SWISS FONDUE (OLD WORLD RECIPE)
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
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.
SWISS FONDUE
My husband grew up in Switzerland and it's there where I truly began to appreciate fondue. There are many variations of fondue in Switzerland, but this is the most common version. I love the ritual and it's so fun (and easy!) for entertaining. If you can get your hands on it, a splash of kirsch just before serving really gives fondue a fortifying kick.
Provided by Diana Moutsopoulos
Categories Cheese Fondue
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Combine Gruyère cheese, Emmental cheese, and cornstarch in a bowl. Mix until the cheese is evenly coated. Set aside.
- Rub the cut side of the garlic all over the inside of a fondue pot or heavy saucepan. Add wine and place over medium heat. Bring to a simmer, then gradually add cheese and cornstarch mixture. Stir with a spatula, gently stirring in a figure-of-eight motion, until all of the cheese is added and the fondue is smooth and homogenous. Reduce heat to medium-low if the fondue is boiling too vigorously.
- Immediately serve fondue, preferably over a warmer. If you used a saucepan on the stove to heat the fondue, you can carefully transfer the fondue to a fondue pot to serve.
Nutrition Facts : Calories 901.9 calories, Carbohydrate 47.3 g, Cholesterol 156.1 mg, Fat 48.6 g, Fiber 4.6 g, Protein 52.1 g, SaturatedFat 28.9 g, Sodium 1358.4 mg, Sugar 4 g
SWISS FONDUE BREAD
This is great if you like the taste of fondue, but don't have a fondue pot! Very tasty appetizer. If you want to give this some more zing, just add about 1/8 t. of your favorite dried spice (dill, basil, oregano, cayenne, garlic, etc.) to the cheese mixture.
Provided by JackieOhNo
Categories Breads
Time 20m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to broil.
- In medium bowl, combine mayonnaise, wine, scallion and mustard and mix well. Stir in the Swiss cheese.
- Place the 2 halves of bread, cut side up, under the broiler and toast lightly. Remove from oven and spread the cheese mixture evenly over each half. Return to the oven for 3-5 minutes or until the cheese is brown and bubbly. Slice bread and serve.
SWISS STYLE FONDUE
Provided by Food Network
Yield 8 servings
Number Of Ingredients 11
Steps:
- Use a ceramic fondue pot such as Caquelon.
- With ceramic fondue pot over heat source, add white wine and heat. Add 1/3 of each cheese and melt. Continue to add remaining cheese slowly. Be sure cheese is melted completely before adding more. When all of the cheese has been added and melted completely, add lemon juice, kirsch, nutmeg, cayenne and black pepper. Combine thoroughly.
- Dip pieces of bread into fondue and enjoy.
SWISS FONDUE
Steps:
- Toss the 2 cheeses together with the cornstarch. Rub the inside of a heavy saucepan with the cut garlic clove. Add wine and 2 tablespoons Kirsch and bring to a boil. Reduce the heat to medium-low and add the cheese mixture, stirring, until mixture is hot and smooth.
- Add remaining 2 tablespoons Kirsch if mixture is too thick. Season with nutmeg and pepper, to taste. Transfer to a fondue pot and serve immediately with dippers of choice.
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