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Cheese Fondue Recipie Recepie
If you are looking for some real appetizers then this Cheese Fondue Recipie Recepie, is the best solution. We were trying to find out what is that basic taste that attracts all of you generally and from all that analysis we discover this recipe, tasty and easy to cook so try it now. Cheese Fondue Recipie Recepie is a great taste that your tasters will never forget as its too soft just melt on your tongue so feel the real taste and have it when its fresh. This is a awesome taste and you will realize it too, so try this and write us back is it so, or something is lacking
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Easy Cheese Fondue Recipes
- 2 tablespoons cornstarch or potato flour
- 1/4 cup kirsch (cherry brandy)
- 1 clove garlic
- 1 1/2 cups dry, white wine
- 12 ounces shredded Emmentaler cheese
- 12 ounces shredded Gruyere cheese
- 1/4 teaspoon white pepper
- 1/4 teaspoon nutmeg
Combine the cornstarch and kirsch. Set aside. Slice the garlic
in half lengthwise and rub the cut side over the inside of a
medium, heavy saucepan. Discard the garlic. Pour the wine into
the saucepan and bring it to a boil over a medium-high heat.
Immediately reduce the heat to low. Add the cheese to the wine
by handfuls and stir slowly until the cheese is just melted.
(Stirring in a figure-8 or zigzag motion prevents the cheese
from clumping.) Stir in the cornstarch mixture, pepper, and
nutmeg. Simmer for two or three minutes until it begins to thicken,
but do not let it boil. Transfer to a warmed ceramic fondue
pot and serve immediately. Keep warm over a very low flame.
This original/traditional cheese fondue recipe is still best
served with the original dipper; serve with 2 to 3 loaves of
crusty French bread, cut into 1” cubes. Serves 6.
CHEESE FONDUE WITH GARLIC BREAD
CHEESE FONDUE:
- 2 cans Cheddar cheese soup
- 1 block of sharp Cheddar cheese (chopped up or shredded)
- White wine to taste
Mix all ingredients together in a slow cooker. Set temperature
to low ingredients should thoroughly melt in one hour. Keep
on low while serving.
GARLIC BREAD:
- 2 loaves frozen bread dough
- 1 stick butter
- Garlic powder
Allow bread to "thaw" and partially rise on a lipped
cookie sheet which has been greased. Work dough to thoroughly
cover bottom of pan. Brush dough with melted butter and garlic
powder combination. The amount of garlic powder is a matter
of taste preference. Bake at 357 degrees until golden brown.
Break into small pieces for dipping into cheese fondue.
Remarks
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By- Merrisa
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