How To make Cheese Fondue 2
1 c Water
2 c Dry white such as sauterne
1 ts Season salt
1 tb Butter
Place in top part of double boiler and place directly on burner and bring to boil. Put pan in bottom of double boiler and add 4 cups swiss american cheese. Add 3 Tbl. cornstarch, softened with water. Stir until cheese melts. Put into fondue pot. Source: My recipe box Courtesy of: Joann Pierce
How To make Cheese Fondue 2's Videos
Cheese Fondue | Classic Swiss Home-made Recipe | Kanak's Kitchen [HD]
Quick Cheese Fondue - A cheese dip prepared by melting three kinds of cheeses and then it is eaten by bread crumbs, vegetables and nachos. Traditionally it is prepared with dry white wine, but today I will make kids friendly cheese fondue!
Ingredients:
1/2 Cup cheddar cheese
1/4 Cup any processed cheese
1/4 Cup mozzarella cheese
1 big garlic clove
2 Tbsp butter
3 Tbsp all purpose flour
1.5 Cups milk
Salt to taste
Pepper to season
2 Pinches nutmeg powder
1 Tbsp worcertershire sauce
1 Tbsp lemon juice
1/2 Tsp mixed seasoning
1/2 Tsp red chilly flakes
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What to dip in cheese fondue
Whether you plan to throw a fondue party or simply want to indulge in a delicious, cheesy experience at home, you need the right cheese fondue dippers to make the most of your cheese fondue. However, it’s not always easy to think of the perfect dippers. So, if you are a fan of cheese and just can’t think of something to dip in your cheese fondue, you’ve come to the right place.
Get the full list:
How to make Cheese Fondue - Cheese recipes | Recipe by Teka
Learn how to make an authentic Cheese Fondue with this recipe for Valentines Day.
INGREDIENTS
2 glasses of dry white wine
200 g Gruyere cheese
200 g Emmental cheese
200 g Gouda cheese
2 tablespoons of cornstarch
4 tablespoons of kirsch
Half teaspoon grated nutmeg
1 clove of garlic
Pepper
Bread and accompaniments
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DIRECTIONS
1. Rub the inside of the pot with the garlic clove .
2. Add the wine, kirsch and cheeses and melt.
3. When melted, add cornstarch.
4. With a wooden spoon, mix well, stirring regularly following the 8 number pattern.
5. Add pepper to taste and serve with the accompaniments you like.
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Model: Mixed Gas hob with 1 burner and 2 induction zones in 60 cm
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Quick Cheese Fondue Recipe | Cheese Fondue in Indian Style | Party Recipe ~ The Terrace Kitchen
Quick Cheese Fondue Recipe | Cheese Fondue in Indian Style | Party Recipe ~ The Terrace Kitchen
[PRODUCTS USED]
Did not find the same fondue set used in the video. Here are links to some good fondue sets available online!
:: Fondue Pot for Cheese/Chocolate with Handle and Base:
:: GOODHOMES Ceramic Chocolate Fondue Set with 2 Candles and 4 Forks:
:: Chocolate Fondue Set with 2 Candles & 4 Forks:
:: Devnow Ceramic Cozy Fondue Set with Forks and Wooden Base (White):
:: Devnow Ceramic Cozy Fondue Set with Forks and Wooden Base (Black):
:: Generic Ivory : Ceramic Cheese fondue set cheese warmer:
Other products:
[INGREDIENTS]
Accompaniments:
Bread:
2-3 Pieces of Pav Bread/Pav/Pao
1 Tsp Oil
A pinch of Oregano
Potatoes:
1/2 Tsp Oil
A pinch of Oregano
1/2 Tsp Chopped Garlic
1/2 Medium Sized Chopped Boiled Potatoes
Salt as per Taste
Tomatoes:
1/2 Tsp Oil
1/2 Tsp Chopped Garlic
1 Medium Sized Roughly Chopped Tomato
Salt as per Taste
Sauce:
1 Tbsp Butter
1& 1/2 Tsp All Purpose Flour (Maida)
3/4 Cup Milk
4 Cheese Slices
1/2 Cup Mozzarella Cheese
A pinch of Salt
[SUBSCRIBE]
Hindi Terrace Kitchen:
The Terrace Kitchen:
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#TheTerraceKitchen #HindiTerraceKitchen #HomenMuchMore #CheeseFondue #Fondue #FonduePot #CheeseSauce #CheeseDip
If you liked this video, give it a Thumbs Up and Subscribe! Please leave your comments and suggestions in the comments section below.
Swiss Cheese Fondue Recipe - made with two types of cheese
Swiss Cheese Fondue “moitié-moitié” (half gruyere cheese and half Freiburger Vacherin cheese)
Recipe for 2 servings
(272kcal/100g)
Ingredients:
1 piece “Gruyere” Cheese (200g)
1 piece “Freiburger Vacherin” Cheese (200g)
175ml White wine (165g)
1x Garlic, clove (8g)
1 tsp (level) Cornstarch (8g)
Pinch Nutmeg, grounded (0.1g)
1 tbsp Kirsch, Cherry brandy (8g)
1 Loaf Grey bread (300g)
Some freshly grounded black pepper.
Optional Ingredients:
Pickles: Pearl onions, gherkins or baby corn
Boiled potatoes or different kind of breads
Mushrooms, apple or pear pieces
Preparation method:
- Cut the bread into slices and then into bite sized cubes.
- Peel the garlic and cut it in half. Rubb out the fondue pot (Caquelon) with the garlic.
If you like a lot of garlic, cut the garlic into stripes or chop it and add it into the fondue pot.
- Remove the cheese rind and grate the cheese with a rough grater.
If you don’t have a greater just cut the cheese into small cubes, will take a little longer to melt but works just as fine.
- Add the cheese, corn starch and the white wine into the fondue pot with the garlic and mix everything with a wooden ladle.
- Put the fondue pot on the stove and cook it up on high heat while continuously stirring.
- Once the cheese boils, add the Kirsch and a pinch of grounded nutmeg.
(Nutmeg and Kirsch are optional).
- Remove the fondue pot from the stove and put it on a rechaud with a burner.
- Keep stirring in the fondue and don’t let it boil too much on the reachaud.
- Skewer the bread cubes on a fork and dip them into the fondue, enjoy with plenty of freshly ground black pepper and the other optional ingredients.
Notice:
- Caquelon is a cooking vessel of stoneware, ceramic, enameled cast iron, or porcelain for the preparation of fondue, also called a fondue pot. You can use a normal pan to make fondue but be very careful with the heat and don’t put it over 50% heat. The cheese will burn very fast at the bottom of the pan.
- The teaspoon of corn starch should be level and not heaped.
- You can use various kind of cheeses for fondue (exept extra hard cheeses like Parmesan) almost any work.
For the classic «moitié-moitié» (means: half-half) Fondue we always use 1:1 Gruyere and Freiburger Vacherin cheese.
- Usually the fondue will burn a bit on the bottom of the caquelon. At the end you can remove these burned bits with a fork and enjoy them as well, many Swiss people love this part.
This cheese Fondue tastes best in the winter, in the Alps in a small Chalet with family or friends :)
Preparation time: 10min
Cooking time: 10min
Start to Finish: 20min
Shelf life:
If you have some leftover Fondue, just put it on a slice of bread and heat it up the next days in the oven, it will still be delicious.
Don’t try to clean the fondue pot or pan immediately after eating. Fill the pan to the top with cold water and let it soak overnight. The next day you can remove the burnt cheese easily.
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#cheesefondue #swisscheese #cookswiss
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My Version of how to make Cheese Fondue
you will love this Cheese heaven recipe
easy to cook
So simple and easy to make with your left over cheese
450 grams melting cheeses Emmental and swiss gruyere are great
500 ml white wine, 250 to drink and 250ml to put in the dish
1 large Table spoon corn flour
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