Time 30m Yield 20 Number Of Ingredients 9 Steps:
In resealable food-storage plastic bag, mix cheeses and flour. Shake until cheese is coated with flour. In fondue pot, heat broth and milk just to a simmer over warm/simmer setting. Add cheese mixture, about 1 cup at a time, stirring with wire whisk until melted. Cook over warm/simmer setting, stirring constantly, until slightly thickened. Stir in tomatoes and onions. Keep warm over warm/simmer setting. Serve with breadsticks and vegetables.
Time 15m Yield 8 Number Of Ingredients 6 Steps:
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.
Time 30m Yield 24 Number Of Ingredients 6 Steps:
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.
Time 20m Yield 10 serving(s) Number Of Ingredients 4 Steps:
In heavy 3-quart saucepan, melt butter over low heat. Stir in flour. Cook 3 minutes, stirring constantly. Stir in broth; heat to boiling. Boil 2 to 3 minutes, stirring constantly, until mixture is thick and smooth. Reduce heat to low. Add cheese, 1 cup at a time, stirring over low heat until cheese is melted and mixture is smooth. Pour cheese mixture into a fondue pot or a little crockpot; keep warm over low heat. Serve with various dippers - French bread cubes, crackers, or vegetables.
More about “havarti cheddar fondue recipes”
Time 20m Yield 12 servings Number Of Ingredients 7 Steps:
In medium bowl, toss cheeses and flour to mix. Place wine in 2-quart saucepan; cook over medium heat about 1 minute or until very hot. DO NOT BOIL. Add cheese mixture 1/2 cup at a time, stirring each until melted. Cook until very warm. Stir in garlic powder. Pour into fondue pot. Keep warm over medium-low heat. To serve, skewer bread cubes with fondue forks to dip into warm cheese.
