Recipes for "fondue"

Add white wine, cherry brandy, garlic clove, cayenne, nutmeg, and cornstarch to a saucepan. Whisk to combine and place on the stove over medium heat. Cook, whisking occasionally, until mixture thickens slightly and you can see wisps of steam in the pan, 3 to 5 minutes.

Add Gruyère and Emmentaler cheeses, one handful at a time, slowly whisking after each addition until melted. Continue whisking until all cheese is melted and sauce is very smooth. Remove from the heat and transfer into a fondue pot to serve.

Keep sauce warm while serving so it doesn't solidify.

Combine Gruyère cheese, Emmental cheese, and cornstarch in a bowl. Mix until the cheese is evenly coated. Set aside.

Rub the cut side of the garlic all over the inside of a fondue pot or heavy saucepan. Add wine and place over medium heat. Bring to a simmer, then gradually add cheese and cornstarch mixture. Stir with a spatula, gently stirring in a figure-of-eight motion, until all of the cheese is added and the fondue is smooth and homogenous. Reduce heat to medium-low if the fondue is boiling too vigorously.

Immediately serve fondue, preferably over a warmer. If you used a saucepan on the stove to heat the fondue, you can carefully transfer the fondue to a fondue pot to serve.

Mix Cheddar cheese and flour together in a bowl.

Bring beer to a light boil in a fondue pot; add garlic, Worcestershire sauce, and mustard powder and stir. Gradually stir cheese mixture into beer mixture. Reduce heat to low; cook and stir mixture until cheese is melted, about 5 minutes.

Heat olive oil in a skillet over medium-high heat. Saute onion in hot oil until soft and translucent, 4 to 6 minutes.

Heat a large pot over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.

Stir beef, onion, and pizza sauce together in the same pot over medium-high heat. Add mozzarella cheese and Cheddar cheese one handful at a time, stirring until cheeses melt into the fondue before adding the next handfuls. Ladle fondue into bowls.

Stir brown sugar, corn syrup, and butter together in a small saucepan over low heat until butter is melted and mixture is combined, about 5 minutes.

Add peanut butter, evaporated milk, and marshmallows; cook, stirring constantly, until marshmallows are melted and mixture is smooth, 3 to 5 minutes more.

Stir vanilla into peanut butter mixture, remove from heat, and transfer mixture to a fondue pot.

Chop 8 Lit'l Smokies smoked sausages and reserve the rest. In a saucepan over medium-high heat, heat chopped smoked sausages in olive oil with garlic until just browned.

Add white wine and milk. In a separate bowl, toss the brie and Cheddar cheeses with flour, thoroughly coat. Slowly whisk cheese mixture into the saucepan. Continue to whisk until smooth and thick, about 5 minutes. Remove from heat and season with salt, pepper and nutmeg.

Saute the remaining smoked sausages in a skillet until browned. Serve warm fondue with Lit'l Smokies smoked sausages, apple slices and toasted baguette. Drizzle fondue and apples with honey.

Mix ketchup, beer, Worcestershire sauce, and bay leaves together in a slow cooker (such as Crock-Pot®) set over High.

Form ground beef into meatballs. Heat a skillet over medium-high heat and cook meatballs, turning as needed, until browned, about 7 minutes.

Place meatballs in the slow cooker. Cook on High until sauce is thick, about 5 hours. Remove bay leaves before serving.

Mix soy sauce, Worcestershire sauce, and garlic in a resealable plastic bag. Add cubed beef and seal bag. Lay flat in the refrigerator for a minimum of 4 hours, turning occasionally.

Remove beef from the marinade and pat dry with paper towels.

Pour vegetable broth into a fondue pot and heat to 225 degrees F (105 degrees C). Add wine and green onions to the simmering broth. Use fondue forks to dip beef cubes into the broth until cooked, 1 to 2 minutes per forkful.

1. In the bowl of your crockpot, combine the potatoes, cider/wine, garlic, and salt. Cover and cook on high for 4 hours or on low for 6-8 hours, until the potatoes are fork tender. Set the crockpot to low.

2. Drain the potatoes, then add them back to the crockpot. Let sit, uncovered, for 10 minutes to dry them out.

3. Mash the potatoes with a masher. Add the butter and heavy cream, adding more cream until your desired consistency is reached. Season the potatoes with salt and pepper. Stir the cheeses, cover, and cook another 15 minutes, or until the cheese is melted and creamy. Keep the potatoes covered, on warm, for up to 4 hours. Top with fresh thyme or fried sage

1. In a large dutch oven, combine the potatoes, 2 cups wine, 4 cups water, the garlic, and salt. Bring to a boil over medium-high heat and cook 20-25 minutes until the potatoes are fork-tender. Drain the potatoes, then add them back to the pot.

2. Let sit, uncovered 10 minutes to dry them out.

3. Mash the potatoes with a masher. Add the butter and heavy cream, adding more cream until your desired consistency is reached. Season the potatoes with salt and pepper. Stir the cheese until it is melted and creamy. Keep the potatoes covered over low heat for up to 30 minutes. Top with fresh thyme or fried sage.

Combine chocolate and heavy cream in a nonstick saucepan over medium heat. Stir until chocolate is melted and mixture is smooth.

Mix in hot water, coffee powder, vanilla, and sugar. Continue to heat, stirring frequently, until fondue is smooth.

Whisk 1/2 cup of the white wine with the cornstarch.

Run the cheese through a food processor or chop very, very finely to get small, even pieces.

Rub the garlic clove all over the bottom and sides of a heavy-bottomed pot (this avoids garlic chunks in your smooth fondue). Discard the garlic. Heat the wine mixture over medium low heat, until thickening and bubbling. Add a tablespoon of wine if it seems too thick – you want it to resemble a smooth gravy.

Add some of the cheese and slowly whisk. It should start to gently melt after just a few whisks around in the wine. When it’s almost completely smooth and incorporated, add more cheese and whisk gently. If it seems too tight or elasticy, add 1 tablespoon wine. Repeat this process until all cheese is melted. Consistency should be a smooth, loose sauce that has just a *little* bit of elastic stretch to it. You should be able to dip something in it and have the cheese stick to your dipper.

Season with salt and face plant immediately! I mean, serve immediately. As it cools, the cheese will want to clump together but if you keep it at a nice, low, even heat, it should stay dippable for ya.

Bring wine to a simmer in a fondue pot over medium-low.

Stir in flour and nutmeg until well combined.

Add Swiss and Gruyère cheeses, 1/4 pound at a time, mixing after each addition until cheese is melted. Season with salt.

Serve with cut-up French bread.

Enjoy!

Heat wine in a small saucepan over low heat until simmering.

Meanwhile, melt butter in a medium saucepan over medium-low heat. Whisk in flour until a thick paste forms. Whisk in wine until mixture is smooth. Gradually stir in Gruyère, Cheddar, and Emmentaler cheese until melted, about 5 minutes.

Transfer cheese mixture into fondue pot. Keep warm over a low flame.

Mix together milk, flour, Worcestershire sauce, mustard, and garlic in a medium saucepan over low heat. Heat until almost boiling.

Gradually stir in Cheddar cheese. Continue heating until all the cheese has melted.

Keep the mixture warm and melted in a fondue dish.

Combine Cheddar cheese, Swiss cheese, flour, salt, and black pepper in a bowl.

Rub cut side of garlic clove around bottom and sides of fondue pot.

Pour beer into fondue pot and slowly bring to a simmer over medium-low heat, about 5 minutes.

Gradually stir cheese mixture into beer, adding small amounts at a time, until cheese is melted and blended, 10 to 15 minutes. Stir in hot pepper sauce.