What is the receipe for Fondue?

Question

Only the cheese
No chocolate
No nuts
No vegetable
No meat
No shrimp
Just the basic

Answer 1

cups milk
1 tablespoon Worcestershire sauce
1 tablespoon dry mustard
3 tablespoons all-purpose flour
6 cups shredded extra sharp cheddar cheese

In a medium saucepan over low heat, mix together milk, Worcestershire sauce, dry mustard, garlic and flour. Heat until almost boiling. Gradually stir in Cheddar cheese. Continue heating until all the cheese has melted.

Sometimes you have to add an extra couple tablespoons of milk for proper consistancy.



Fondue moitié-moitié (Swiss cheese fondue)

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Servings: this amount is officially enough for three people, but I'm afraid I love it so much that I have to do this much for two. Most people find this concept repugnant, however.
Time: 30 minutes
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300g Gruyère cheese, grated coarsely
300g Vacherin fribourgeois cheese, grated coarsely
350 ml dry white wine (preferably Swiss, Fendant)
1 clove garlic
3 tsp cornflour
1 tsp lemon juice
nutmeg
kirsch
Pain mi-blanc (slightly coarse, delicious white bread with a good crust - probably the rough equivalent of an English farmhouse white loaf), cut into thick slices.
OR as a rule of thumb (per person):

100g Gruyère
100g Vacherin
100 ml white wine
1 tsp cornflour
plus garlic, lemon juice, nutmeg, kirsch & bread in appropriate quantities.

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Rub the inside of a cast iron or earthenware fondue pot with the cut side of a clove of garlic. Chop up the garlic and put it in the pot.
Mix the grated cheese with 3 level tsp of cornflour. Put it into your fondue pot with 350 ml Swiss white wine, the lemon juice and grated nutmeg.
Heat it gently on the hob, stirring all the time, until it starts to bubble, and all the cheese is melted and silky smooth.
Pour in a small glass of kirsch and continue to stir. This is a good time to adjust the thickness of the fondue, if it's not to your liking. If it's too runny, dissolve another teaspoon of cornflour in the kirsch and stir like mad as you pour it in. If it's too thick, add another glug of wine and, as always, stir like mad.
Light the methylated spirits under your fondue trivet, and prepare to receive the fondue at the table.
To eat, take a slice of bread and tear off a chunk. Squeeze it onto your fondue fork, making sure it's well anchored, and dip it into the fondue. Make sure you stir the pot a few times with your morsel of bread before you eat it, to stop it sticking to the bottom too early.
Continue in this manner until all the fondue has gone.

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Answer 2

There are lots of different recipes for Cheese fondue. There is no one fondue recipe; fondue is the name of the type of food and manner of serving and eating it.

My favorite recipe for cheese fondue is 1 cup white wine, put into the fondue pot first and simmering, then 1/2 lb Gruyere, 1/2 lb Swiss, cut into cubes, and put in 1/4 lb at a time, while stirring constantly to melt the cheese. After all the cheese is melted, add 1 tbsp flour and stir until smooth. You can also add nutmeg and salt.

Answer 3

Cheese Fondue
Yield: 6 to 8 servings

1 clove of garlic, crushed
3/4 cup dry white wine
Juice of one lemon
8 ounces Gruyere cheese
2 teaspoons cornstarch
1 tablespoons Kirsch
Salt and pepper to taste
Grated nutmeg

Rub the inside of a saucepan with the garlic clove. Add the wine and lemon juice. Heat for 1 minute. Cut the cheese into small cubes and add to the saucepan. Cook the mixture for about 2 to 3 minutes, stirring constantly, until the cheese completely melts.

In a small bowl, whisk the cornstarch and Kirsch together for a slurry. Stir the slurry into the cheese mixture and continue to cook for 3 minutes. Season the fondue with salt, pepper and nutmeg. Serve the fondue in a flameproof dish over a small candle.

Answer 4

Cheese Fondue A different kind of cheese fondue

1 clove garlic
2 c dry white wine
1 tblsp lemon juice
2 tblsps flour
1 lb swiss cheese, shredded
salt and pepper to taste

Rub cut garlic clove on bottom and sides of fondue dish or a heavy skillet. Add wine, heat over low heat until bubbles rise to surface (wine cant be boiled here) Stir in the lemon juice. Sprinkle flour over cheese, toss until cheese is coated. Keeping fondue dish over low heat, add cheese, about 1/2 c at a time. stirring constantly with a wooden spoon.Stir until the cheese is melted. Stir in seasonings place fondue over low heat at table.

Answer 5

Ingredients:
1/4 cup flour
2 cups milk
1 Jar pimentos
1/2 package dry onion soup mix
1 pound Velveeta cheese cut into 1/2 inch cubes


Directions:

Put flour into fondue pot. Gradually add milk, cook and stir over medium heat until thickened. Add pimento and soup mix. Gradually add cheese, stir until melted. Reduce heat to maintain slight bubbles during serving.

Dip cubes of French bread, broccoli, cauliflower, cherry tomatoes, ham cubes.

This recipe for American Fondue serves/makes 4

Answer 6

I have a good simple recipe for a cheese fondue.

One pound of sharp cheddar, shredded.
One pound of swiss cheese, shredded.
(These can be plus or minus an ounce or so.)
Put the shreded cheese in a heavy sauce pan
(or you can put the cheese directly into the fondue pot)
Sprinkle a tablespoon or two of flour over the cheese and mix thoroughly.
Pour a 12 oz. bottle of beer into the pan (or pot)
Heat on the stove top and stir while it melts.

Once it's melted pour into the fondue pot (if you made it in the fondue pot, you've got one less pan to clean).

Dip chunks of crusty French bread into the cheese and enjoy.

Answer 7

Try recipe source. They have lots of different fondue recipes.

Answer 8

no but i wanted the two points lol