How To make Cheese Fondue, American Style
****FONDUE**** 4 cn Campbell's Cheddar cheese
Soup, undiluted 1 lb Cheddar cheese sharp, grated
5 x Cloves fresh garlic
Or 1tbsp. garlic powder 2 tb Kirsch or cherry brandy
****DIPPERS**** FRENCH brEAD Ham Shrimp Smokie links Cocktail wieners ****DIPPERS**** Hot dogs Smoked sausage Turkey, chicken breast Turkey ham Broccoli Cauliflower Carrots Mushrooms Brussel sprouts Cherry tomatoes Celery stalk Radishes Heat cheese soup in fondue pot or heavy skillet on low. Slowly add grated cheddar cheese, Kirsch, and garlic (for best results use freshly pressed) If mixture looks too thin, add 2 or 3 tb flour to a small amt. of cold milk, stir until smooth, and slowly add to pot while stirring. FRENCH brEAD: get the baguettes if available in your area, if not, any type will have to do. Be sure to heat it in oven at 350 degrees for about 10 minutes, then cut it into bite sized pieces. It's best when crusty. MEAT DIPPERS: (heat and cut into bite sized pieces any or all of these). Ham, shrimp, smokie links, cocktail wieners, smoked sausage, turkey breast, chicken breast, turkey ham, hot dogs. VEGETABLE DIPPERS : (slightly cooked ...do not overcook, or else the pieces will slip off the fondue fork and get "lost" in the pot.... or raw), cut into bite sized pieces Broccoli, cauliflower, carrots, mushrooms, Brussel Sprouts, cherry tomatoes, celery stalk, radishes. VARIATION: Instead of cheddar cheese soup use Campbell's Nacho cheese dip (soup) in cans, and substitute part or all of it for regular cheddar cheese soup, or add some finely chopped jalape
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How to Make Swiss Cheese Fondue
Around the World in 80 Dishes takes you to Switzerland, with a demonstration of a classic recipe for Cheese Fondue prepared by a Culinary Institute of America chef.
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How to Make Swiss Cheese Fondue
Fondue- Easy to Make Cheese Fondue
Fondue- Easy to Make Cheese Fondue
Our cheese Fondue recipe is easy to make at home.
You should not be intimidated to make Fondue. If you follow the instructions, you can make beautiful cheese Fondue in no time.
Our favorite cheeses for Fondue is Gruyere and Emmentaler. You can use any hard melting cheese. Another good cheese is Jarlsberg.
Recipe
Ingredients:
8 oz- Gruyere cheese- grated
8 oz- Emmentaler cheese- grated
1 ea= garlic clove
2 TBSP- corn starch
1 cup- dry white wine
1 tsp- lemon juice
1 TBSP- Kirsch (cherry brandy). This ingredient is often used, but I find it optional. I have made Fondue many times
without Kirsch and can be just as delicious without it.
pinch- nutmeg
pinch- dry mustard powder
1 ea- crunchy loaf bread cut in to bite size pieces. (Our choice here is baguette)
Method:
Rub the garlic clove all over your cooking vessel and discard.
After the cheese is grated, add the corn starch to the cheese and mix well.
Add the white wine and lemon juice to your cooking vessel and bring to a simmer.
Slowly add the cheese, one handful at a time and stir slowly until the cheese is completely melted
before adding another handful.
Once all of the cheese is melted and smooth, add Kirsch, nutmeg and mustard powder. Stir in to the mixture.
Keep the mixture warm on the cooktop.
Dip the bread pieces into the cheese and enjoy.
Notes:
You may use a fondue pot for serving, or you can just use the pot that it was made in. You will just have to keep on the cooktop to keep it warm.
Do not overheat the cheese as it may start to ball or get oily.
Maintain consistent heat during cooking.
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Fondue Tutorial – How to make the original Swiss cheese fondue
In this exclusive tutorial, Sepp explains how to make the original Swiss cheese mountain fondue. The fondue recipe consists of secret and carefully selected ingredients and a variety of Swiss cheese and is part of an indigenous heritage of Swiss mountain people. Enjoy the best fondue ever made, recommended by award-winning chefs around the world including Paul Bocuse himself.
#recipe #switzerland #cheesefondue
Fiesta Cheese Fondue
To view the previous video in this series click:
It’s National Cheese Fondue Day and you need to try this recipe from The Melting Pot - New Day NW
April 11 is National Cheese Fondue day and we're celebrating with the folks at The Melting Pot!
Their Jason Hultgren joined the show to share some of their cheesy (and chocolatey!) magic.
Cheese Fondue, Wisconsin Cheddar
Yields: 1 portion
INGREDIENTS:
-2 oz (vol) Cheese Base, Sam Adams BeerBlend - Large Batch
-1/2 demi spoon Garlic, freshly-chopped
-1 1/2 shakes Mustard Powder
-2 1/2 oz (w) Kindred Cheddar/Swiss Blend
-2 1/2 turns Black Pepper, freshly-ground
-2 shakes Worcestershire Sauce
DIRECTIONS:
1. Add the beer base to the liner, then place the fork inside the liner.
2. Add chopped garlic using a demi spoon, then add mustard powder and stir with fork.
3. Add 1/3 of the cheese and mix thoroughly using the fork.
4. Add the next 1/3 of the cheese and mix thoroughly using the fork.
5. Add the remaining 1/3 of cheese and mix thoroughly until all the cheese is melted, using a whipping motion to fluff up the cheese.
6. Add freshly-ground black pepper and Worcestershire sauce. Fold and stir with fork to incorporate all ingredients.
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