Tomatoandcheeseswissfondue Recipes

TOMATO CHEESE FONDUE

Steps:

• Simmer the tomato juice, lemon and soup mix for about 10 minutes, stirring often.
• Add the shredded cheese one handful at a time, melting between each handful.
• When it is all melted you are done.
• We always use bread but you could use veggies or meat.
• It can be a bit salty so I think that is why bread works best.
• Also if you use a brand name onion soup mix I think its less likely to be too salty.

AUTHENTIC ORIGINAL TRADITIONAL SWISS FONDUE (OLD WORLD RECIPE)

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.

TOMATO AND CHEESE SWISS FONDUE

Steps:

• In a saucepan (if using a fondue pot) or the top of double boiler, heat 1 3/4 cups tomato juice with garlic until very hot.
• Place over boiling water (either in the bottom of the double boiler or in your fondue pot).
• Add cheese, a small amount at a time stirring constantly until cheese is melted.
• Combine cornstarch, Worcestershire sauce, and seasonings with 1/4 cup tomato juice; stir into cheese mixture.
• Continue stirring until smooth; if the fondue becomes too thick, add more tomato juice.
• For Vegetarian omit ham or any meat tortellini for serving.