Best Book: Irresistible Fondues by Angelika Llies.
Recipe:
medium sauce pan (rubbed with fresh garlic clove), heat 1 1/2 c dry white wine, add in 10 oz of Gruyere and 10 oz of Emmenthaler. (we also add in smoke mozzarella). Stiring constantly in a figure eight. melt over low heat. Add in 3 tsp cornstarch, pinch of pepper, pinch of nutmeg, and a little lemon juice. Then transfer cheese fondue into fondue pot or keep on a low flame. — We eat ours with shrimp, broccoli, asparagus, potatoes, grilled turkey, and a nice bakery bread I like a soft bread, whereas my husband prefers a thick hardy bread.
It’s a great book that has trouble shooting in it…etc.
If wine and cheese don’t blend add in more lemon juice.
If too thin add in more cornstarch to make thicker.
Too thick add in more wine.
This is a tasty fondue, and easy to make. Don’t worry about keeping this one in a fondue pot.
2 cups Velveeta
1/2 cup Milk
1/2 teaspoon Cayenne Pepper
1/2 teaspoon Paprika
1 broiled Lobster tail or
1/4 pound Craw-fish tail meat
1/2 cup chopped Red Bell Pepper
Combine all in a saucepan, except the red bell pepper. Heat on low to medium heat until all is melted through. When ready to serve garnish with Red Bell Pepper, and some fresh parsley.
Serve with bread, your favorite vegetables, or both !
Tip: To serve in a bread bowl,
1 rounded loaf rye bread or another type of firm bread, unsliced
Cut top of loaf of rye bread and scoop out the center, leaving 1/2 inch shell.
Best Formula Three-Cheese Fondue
“We tried a couple of recipes; this was voted the best! The Gruyere gives a very sweet and nutty flavour to the fondue, the sharp Cheddar makes it tangy, and the Emmentaler blends it all. Cooking the flour first helps the mixture not to be so pasty and powdery.”
DIRECTIONS
Bring the wine to a boil in a small saucepan.
Meanwhile, melt the butter in a medium saucepan over medium low heat. Whisk in the flour, and cook for about 5 minutes, stirring constantly to avoid sticking and burning.
Once the flour is cooked, stir the wine into the flour mixture slowly. Use a whisk to smooth the mixture. Slowly add cubes of Gruyere, Cheddar, and Emmentaler cheese; stir until cheese is melted. Transfer cheese mixture to fondue pot. Keep warm over low flame.
December 23rd, 2009
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Best Book: Irresistible Fondues by Angelika Llies.
Recipe:
medium sauce pan (rubbed with fresh garlic clove), heat 1 1/2 c dry white wine, add in 10 oz of Gruyere and 10 oz of Emmenthaler. (we also add in smoke mozzarella). Stiring constantly in a figure eight. melt over low heat. Add in 3 tsp cornstarch, pinch of pepper, pinch of nutmeg, and a little lemon juice. Then transfer cheese fondue into fondue pot or keep on a low flame. — We eat ours with shrimp, broccoli, asparagus, potatoes, grilled turkey, and a nice bakery bread I like a soft bread, whereas my husband prefers a thick hardy bread.
It’s a great book that has trouble shooting in it…etc.
If wine and cheese don’t blend add in more lemon juice.
If too thin add in more cornstarch to make thicker.
Too thick add in more wine.
Here is one of my favorites:
Red Lobster Fondue
This is a tasty fondue, and easy to make. Don’t worry about keeping this one in a fondue pot.
2 cups Velveeta
1/2 cup Milk
1/2 teaspoon Cayenne Pepper
1/2 teaspoon Paprika
1 broiled Lobster tail or
1/4 pound Craw-fish tail meat
1/2 cup chopped Red Bell Pepper
Combine all in a saucepan, except the red bell pepper. Heat on low to medium heat until all is melted through. When ready to serve garnish with Red Bell Pepper, and some fresh parsley.
Serve with bread, your favorite vegetables, or both !
Tip: To serve in a bread bowl,
1 rounded loaf rye bread or another type of firm bread, unsliced
Cut top of loaf of rye bread and scoop out the center, leaving 1/2 inch shell.
Fill with your fondue and enjoy !!
Best Formula Three-Cheese Fondue
“We tried a couple of recipes; this was voted the best! The Gruyere gives a very sweet and nutty flavour to the fondue, the sharp Cheddar makes it tangy, and the Emmentaler blends it all. Cooking the flour first helps the mixture not to be so pasty and powdery.”
INGREDIENTS (Nutrition)
1 cup white wine
1 tablespoon butter
1 tablespoon all-purpose flour
7 ounces Gruyere cheese, cubed
7 ounces sharp Cheddar cheese, cubed
7 ounces Emmentaler cheese, cubed
Drink Ciroc French 74 with it
DIRECTIONS
Bring the wine to a boil in a small saucepan.
Meanwhile, melt the butter in a medium saucepan over medium low heat. Whisk in the flour, and cook for about 5 minutes, stirring constantly to avoid sticking and burning.
Once the flour is cooked, stir the wine into the flour mixture slowly. Use a whisk to smooth the mixture. Slowly add cubes of Gruyere, Cheddar, and Emmentaler cheese; stir until cheese is melted. Transfer cheese mixture to fondue pot. Keep warm over low flame.