How To make Creamy Cheese Fondue
4 c AMERICAN CHEESE,SHEDDED 16OZ
1 tb ALL-PURPOSE FLOUR
2 tb GREEN PEPPER,FINELY CHOPPED
1 tb BUTTER
1 1/4 c DRY WHITE WINE
6 oz CREAM CHEESE WITH CHIVES
1 ts PREPARED MUSTARD
1 pk brEADSTICKS/FRENCH brEAD
COMBINE SHREEDE CHEESE AND FLOUR; SET ASIDE. IN A SAUCEPAN COOK GREEN PEPPER IN BUTTER TILL TENDER BUT NOT brOWN. STIR IN WINE; HEAT SLOWLY JUST TILL BUBBLING. GRADUALLY ADD SHREDDED CHEESE, STIRRING CONSTANTLY, UNTIL SMOOTH AND BUBBLY. STIR IN CREAM CHEESE AND MUSTARD; COOK AND STIR OVER LOW HEAT TILL SMOOTH. trANSFER CHEESE MIXTURE TO FONDUE POT.
How To make Creamy Cheese Fondue's Videos
The INDIAN way of making Fondue! It’s so creamy! #fondue #cheese #vegetarian #shorts #food
Cheese Fondue | Basics with Babish
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Cheese Fondue | Devour Dinner | Recipe
Making Cheese Fondue is so easy and so delicious. This creamy cheese sauce is an old family recipe. It's cheddar taste is perfect for dipping bread or veggies. Delicious as an appetizer or side dish. Perfect for group gatherings, social events, or even a quiet dinner for two.
Beer Cheese Fondue Recipe
This Beer Cheese Fondue recipe blends cheddar and Swiss cheeses, light beer, garlic, Worcestershire sauce, mustard powder and freshly cracked black pepper for a delicious appetizer perfect for any party! Get the free recipe here:
How to make a cheese fondue at home (recipe tutorial)
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INGREDIENTS:
Cheese fondue for 4 to 6 people (depending on how hungry you are):
200 grams beaufort cheese
200 grams comte cheese
200 grams gruyere cheese
1 garlic clove
optional a dash of marc de bourgogne
1 pinch of cayenne pepper
1 pinch of white pepper
300 ml of dry white wine.
wine recommendation i found for the cheese fondue:
Savoie wine:
Roussette de Savoie - cépage altesse
cépage Mondeuse blanche
Apremont, Chignin (cépage jacquère)
Chignin Bergeron (cépage roussane)
Vin de pays d'Allobrogie - cépage altesse, ou jacquère, voire mondeuse blanche
Alternatives:
Rhône - St Joseph blanc (cépages marsanne & roussane)
Jura- Côtes du Jura, Arbois blanc (cépage chardonnay dominant & savagnin)
Sud Bourgogne - Mâcon & Pouilly Fuissé, Montagny
Beaujolais - Beaujolais blanc
Alsace - Grand cru cépage riesling ou pinot gris
Vin de Moselle blanc
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Great all around cutting board (polypropylene):
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Measuring cups set:
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Great value chef knife:
Forged knife set (mercer culinary):
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GREAT CULINARY BOOKS TO HELP IMPROVE YOUR COOKING
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The professional chef:
Le garde manger:
Paul Bocuse Institute culinary book:
The complete robuchon:
The professional Patry chef:
Baking and pastry, mastering the art:
Beautiful French Pastry recipe book:
CULINARY REFERENCE GUIDES:
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Escoffier culinary guide (in english):
Larousse gastronomique:
Le repertoire de la cuisine (in english):
World atlas of wine: