Indulge in a delightful culinary experience with our diverse collection of apple cider cheddar fondue recipes. From classic to contemporary, vegetarian to meat-lover's delight, our fondue recipes offer a symphony of flavors that will tantalize your taste buds.
Embark on a culinary journey with our classic apple cider cheddar fondue, a harmonious blend of sharp cheddar, tangy apple cider, and aromatic spices. For a touch of elegance, try our white cheddar and brie fondue, a luscious combination of creamy brie and aged white cheddar, complemented by a hint of garlic and white wine.
If you prefer a vegetarian delight, our roasted vegetable and goat cheese fondue is a symphony of flavors, featuring tender roasted vegetables enveloped in a smooth and tangy goat cheese fondue. And for meat lovers, our beef tenderloin and blue cheese fondue is a hearty and flavorful indulgence, where succulent beef tenderloin meets the robust taste of blue cheese fondue.
Each fondue recipe is meticulously crafted to ensure a perfect balance of flavors and textures. Whether you're hosting a cozy dinner party or simply craving a comforting meal, our apple cider cheddar fondue recipes will leave you and your guests savoring every bite.
CHEESE FONDUE WITH APPLE CIDER
Deliciously melted cheese fondue with a mixture of fun things to dip in it! Fondue parties are the best and this cheese fondue is made with apple cider, Fontina, and Gruyere for maximum flavor!
Provided by foodnessgracious
Categories Main Course
Time 45m
Number Of Ingredients 9
Steps:
- In a pot bring the apple cider to a simmer and then turn the heat to medium
- Toss the Fontina cheese with one tbsp of the cornstarch and toss the grated Gruyere with the remaining tbsp of cornstarch.
- Add the Fontina cheese gradually to the warm apple cider whisking as you do. Don't add any more until the last cheese has melted, it'll still be stringy.
- Once all of the Fontina has been added begin adding the grated Gruyere in stages.
- Keep whisking until the cheese has melted and the fondue becomes thick and less stringy, but more like a cheese sauce.
- You can serve the fondue in another container or just keep it in the pot that it was cooked in.
- If the cheese fondue begins to thicken too much after it's been away from the heat, place it back on the heat and add about 1/4-1/2 cup heavy cream or milk and stir over the heat for a few minutes until the consistency becomes thinner.
Nutrition Facts : ServingSize 4 OZ, Calories 497 kcal, Carbohydrate 11 g, Protein 31 g, Fat 36 g, SaturatedFat 21 g, Cholesterol 128 mg, Sodium 646 mg, Sugar 6 g
CHEDDAR FONDUE
"This cheesy blend, sparked with mustard and Worcestershire sauce, is yummy," relates field editor Norene Wright of Manilla, Indiana.
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 2-1/2 cups.
Number Of Ingredients 9
Steps:
- In a small saucepan, melt butter; stir in flour, salt if desired, mustard, pepper and Worcestershire sauce until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add the cheese; cook and stir until cheese is melted. , Transfer to a fondue pot or 1-1/2-qt. slow cooker; keep warm. Serve with bread, ham, sausage and/or broccoli.
Nutrition Facts : Calories 77 calories, Fat 6g fat (4g saturated fat), Cholesterol 21mg cholesterol, Sodium 101mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 3g protein.
CHEDDAR AND HARD CIDER FONDUE
Provided by Food Network Kitchen
Categories appetizer
Time 30m
Yield 6 servings (3 cups fondue)
Number Of Ingredients 11
Steps:
- Heat cider, broth, Worcestershire, and garlic in a medium pot over medium heat and simmer for 5 minutes.
- Toss the cheeses together in a medium bowl. Sift the corn starch over the cheese, and toss to coat lightly.
- Using a wooden spoon, sprinkle some cheese mixture into the warm liquid and continue to stir in small amounts of cheese until it is all incorporated and the fondue is smooth and melted, about 15 minutes. Stir in cayenne, salt and Bourbon, if using.
- Transfer to a fondue pot or double boiler and serve with desired dippers.
APPLE CIDER-CHEDDAR FONDUE
Fall will be here soon. I can almost hear the leaves rustling now. Have fun with this fondue on a cool fall evening.
Provided by ratherbeswimmin
Categories Cheese
Time 20m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- In a medium-sized mixing bowl, toss the cheese and cornstarch together.
- Add the cider and lemon juice to a saucepan; heat over medium heat until just barely simmering.
- Add the cheese mixture to the saucepan, a handful at a time; stir until the cheese is melted before adding the next handful of cheese.
- Add in the salt, cinnamon, nutmeg, and pepper to taste; stir to blend.
- Let cook on low heat for 3-5 minutes or until thickened.
- Pour into a fondue pot and keep warm over the burner OR transfer to a crockpot set on LOW to keep it warm.
- Serve with cheddar cheese cubes, waffle pieces, sausage slices, apple slices, or anything else you can think of.
Nutrition Facts : Calories 188.7, Fat 15, SaturatedFat 9.6, Cholesterol 47.5, Sodium 397.2, Carbohydrate 2.3, Fiber 0.1, Sugar 0.4, Protein 11.3
APPLE CIDER FONDUE
This has a marvelous flavor and is perfect on french bread, fruit slices, pumpernickel bread, crackers, or vegetables. You do not need a fondue pot to make this dip; just place it in a heavy bowl that will keep it warm.
Provided by JeriBinNC
Categories Cheese
Time 15m
Yield 3 cups
Number Of Ingredients 6
Steps:
- Bring the apple cider to a boil or microwave on high until the cider is reduced by half.
- Add the remaining ingredients to the boiling cider, and mix well.
- Continue to heat until the mixture is smooth and bubbling hot.
- Briskly whisk the fondue to make sure it is smooth.
- Pour into a pre-warmed serving dish.
- Serve immediately.
Nutrition Facts : Calories 495.8, Fat 34.4, SaturatedFat 21.1, Cholesterol 104.5, Sodium 1046.8, Carbohydrate 11.5, Fiber 0.3, Sugar 1.4, Protein 34.6
IRISH CHEDDAR AND STOUT FONDUE
Roast potatoes and brussels sprouts to dip into this perfect St. Patrick's Day appetizer.
Provided by Bon Appétit Test Kitchen
Categories Beer Cheese Potato Vegetable Appetizer Vegetarian St. Patrick's Day Cheddar Spring Brussels Sprout Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 first-course servings
Number Of Ingredients 9
Steps:
- Steam all vegetables until tender, about 15 minutes. Arrange vegetables and apples around edge of large platter.
- Meanwhile, toss cheese with flour in large bowl. Bring 3/4 cup stout, juice concentrate, and mustard to simmer in large saucepan over medium heat. Gradually add cheese mixture, stirring constantly, until cheese is melted and smooth, thinning with more stout, if desired. Season to taste with salt and pepper. Transfer fondue to bowl. Place in center of platter with vegetables.
Tips:
- Choose the right cheese: A good cheddar cheese is essential for this fondue. Look for a sharp or extra sharp cheddar that will melt smoothly and have a bold flavor.
- Grate the cheese yourself: Pre-shredded cheese often contains additives that can prevent it from melting smoothly. Grating the cheese yourself ensures that it will melt evenly and create a creamy fondue.
- Use a heavy-bottomed pot: A heavy-bottomed pot will help to distribute the heat evenly and prevent the fondue from scorching.
- Cook the fondue slowly: Don't rush the cooking process. Low and slow is the best way to achieve a smooth and creamy fondue.
- Stir the fondue constantly: Stirring the fondue constantly will help to prevent it from curdling.
- Serve the fondue immediately: Fondue is best enjoyed fresh out of the pot. Serve it with your favorite dipping items, such as bread, vegetables, or fruit.
Conclusion:
Apple cider cheddar fondue is a delicious and easy-to-make appetizer or main course. It's perfect for a party or a cozy night in. With its sharp cheddar flavor and hint of sweetness from the apple cider, this fondue is sure to be a hit with everyone who tries it.
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