Best 6 Swiss Cheese And Porcini Fondue Recipes
Indulge in the epitome of Swiss culinary artistry with our selection of delectable Swiss cheese and porcini fondue recipes. Embark on a delightful journey through the heart of Switzerland, where cheese reigns supreme.
Savor the classic Swiss cheese fondue, a symphony of melted Gruyère, Emmental, and Appenzeller cheeses, expertly blended with white wine and a hint of kirsch, served with an array of crusty bread, tender vegetables, and tangy pickles.
For a taste of the forest, try our porcini mushroom fondue, where the earthy flavors of dried porcini mushrooms are infused into a creamy base of Gruyère and Emmental cheeses. Pair it with grilled meats, roasted potatoes, and a sprinkle of fresh herbs for a hearty and unforgettable meal.
If you prefer a touch of indulgence, our truffle fondue beckons with its luxurious aroma. Black truffles, renowned for their distinct flavor, are shaved into a luscious blend of Gruyère and Vacherin cheeses, creating a fondue of unparalleled richness. Serve it with toasted brioche, grilled asparagus, and a glass of crisp white wine for an unforgettable culinary experience.
For a modern twist, our smoked salmon fondue offers a delightful interplay of flavors. Smoked salmon lends its distinctive smokiness to a creamy base of Gruyère and Emmental cheeses, complemented by a hint of dill and lemon zest. Accompany it with blinis, smoked salmon slices, and a dollop of crème fraîche for a sophisticated and elegant appetizer.
No matter your preference, our Swiss cheese and porcini fondue recipes promise an unforgettable culinary journey. Gather your loved ones, set the table, and immerse yourselves in the warm, gooey goodness of melted cheese, creating memories that will last a lifetime.
SWISS CHEESE FONDUE
As cold winter blows outside, our Test Kitchen home economists suggest warming up with this rich and creamy fondue. Don't be surprised when the pot is scraped clean!
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield about 4 cups.
Number Of Ingredients 6
Steps:
- Rub garlic clove over the bottom and sides of a fondue pot; discard garlic and set fondue pot aside. In a large saucepan over medium-low heat, bring 1-3/4 cups wine and nutmeg to a simmer. Gradually add cheese, stirring after each addition until cheese is melted (cheese will separate from wine). , Combine cornstarch and remaining wine until smooth; gradually stir into cheese mixture. Cook and stir until thickened and mixture is blended and smooth. Transfer to prepared fondue pot and keep warm. Serve with bread cubes and vegetables.
Nutrition Facts : Calories 214 calories, Fat 15g fat (9g saturated fat), Cholesterol 44mg cholesterol, Sodium 90mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 13g protein.
SWISS CHEESE AND PORCINI FONDUE
Make and share this Swiss Cheese and Porcini Fondue recipe from Food.com.
Provided by Mimi Bobeck
Categories Sauces
Time 20m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Soak porcini mushrooms in 1 1/2 cups hot water until softened, about 20 minutes.
- Drain, reserving soaking liquid.
- Squeeze mushrooms dry.
- Chop.
- Mix Emmenthal and Gruyère cheese and cornstarch in large bowl.
- Combine 1 cup reserved mushroom soaking liquid, white wine and garlic in fondue pot or heavy medium saucepan.
- Simmer 2 minutes.
- Discard garlic.
- Adjust heat so that liquid barely simmers.
- Add cheese 1 handful at a time and stir until each addition melts before adding next.
- After all cheese is added, mix until smooth.
- Mix in mushrooms and 2 teaspoons minced fresh thyme.
- Season with generous amount of pepper.
- (Can be prepared 1 day ahead. Cool. Press plastic onto surface of fondue and refrigerate. Cover and refrigerate remaining mushroom soaking liquid. Before continuing, rewarm fondue over low heat, stirring frequently and adding reserved mushroom soaking liquid). If not using fondue pot, transfer mixture to flameproof 2-quart casserole.
- Sprinkle with fresh thyme leaves.
- Set over alcohol burner or gas table burner and serve, allowing diners to skewer bread with fork and dip into cheese fondue.
Nutrition Facts : Calories 208.6, Fat 12.3, SaturatedFat 7.2, Cholesterol 41.6, Sodium 131.8, Carbohydrate 6.2, Fiber 0.6, Sugar 0.6, Protein 11.8
SWISS CHEESE AND PORCINI FONDUE
Categories Cheese Mushroom Appetizer Vegetarian White Wine Fall Bon Appétit Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6
Number Of Ingredients 11
Steps:
- Soak porcini mushrooms in 1 1/2 cups hot water until softened, about 20 minutes. Drain, reserving soaking liquid. Squeeze mushrooms dry. Chop.
- Mix Emmenthal and Gruyère cheese and cornstarch in large bowl. Combine 1 cup reserved mushroom soaking liquid, white wine and garlic in fondue pot or heavy medium saucepan. Simmer 2 minutes. Discard garlic. Adjust heat so that liquid barely simmers. Add cheese 1 handful at a time and stir until each addition melts before adding next.
- After all cheese is added, mix until smooth. Mix in mushrooms and 2 teaspoons minced fresh thyme. Season with generous amount of pepper. (Can be prepared 1 day ahead. Cool. Press plastic onto surface of fondue and refrigerate. Cover and refrigerate remaining mushroom soaking liquid. Before continuing, rewarm fondue over low heat, stirring frequently and adding reserved mushroom soaking liquid as necessary if fondue is too thick.) If not using fondue pot, transfer mixture to flameproof 2-quart casserole. Sprinkle with fresh thyme leaves. Set over alcohol burner or gas table burner and serve, allowing diners to skewer bread with fork and dip into cheese fondue.
SIMPLE SWISS CHEESE FONDUE
While growing up, a friend's mother would make this fondue when I spent the night. Every time I make it, it brings back fond childhood memories. I love the rich flavor. Happy dipping! -Tracy Lawson, Farr West, Utah
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 2/3 cup.
Number Of Ingredients 7
Steps:
- In a small bowl, combine the cheese, flour, mustard and nutmeg. In a small saucepan, heat cream and beer over medium heat until bubbles form around sides of pan. Stir in cheese mixture. Bring just to a gentle boil; cook and stir until combined and smooth, 1-2 minutes. , Transfer to a small fondue pot and keep warm. Serve with bread cubes.
Nutrition Facts : Calories 280 calories, Fat 20g fat (12g saturated fat), Cholesterol 65mg cholesterol, Sodium 117mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 0 fiber), Protein 16g protein.
SWISS FONDUE
My husband grew up in Switzerland and it's there where I truly began to appreciate fondue. There are many variations of fondue in Switzerland, but this is the most common version. I love the ritual and it's so fun (and easy!) for entertaining. If you can get your hands on it, a splash of kirsch just before serving really gives fondue a fortifying kick.
Provided by Diana Moutsopoulos
Categories Cheese Fondue
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 901.9 calories, Carbohydrate 47.3 g, Cholesterol 156.1 mg, Fat 48.6 g, Fiber 4.6 g, Protein 52.1 g, SaturatedFat 28.9 g, Sodium 1358.4 mg, Sugar 4 g
PORCINI SWISS FONDUE
Thiis comes from "The Silver Palate Good Times Cookbook". Anyone who came of age in the early 80′s and loved good food has either been to this charming Manhattan restaurant or own one of the many cookbooks authored by Sheila Lukins and Jule Rosso. Sunday mornings, it was standing room only (well, not really standing room) we were actually standing outside as the restaurant was very small and cozy. Ah, I love memories that are filled with good food, good friends and delightful conversation, such is "The Silver Palate:. This fondue combines the culinary flavors of three cheeses and white wine, how can you go wrong?
Provided by BakinBaby
Categories Cheese
Time 30m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Heat marsala wine just to boiling pour over dried mushrooms in a small bowl, let set at least 1 hours.
- meanwhile toss fontina and swiss lightly with flour.
- rub a heavy enameled pot or fondue pot with garlic, pour in the white wine, heat over medium low heat until hot, add cheese tossed with flour, a hanful at a time, stirring constantly and waiting until each addition melts; then stir in pecorino.
- Drain the mushrooms, squeeze out as much liquid as possible, chop into fine pieces, stir into cheeze mixture along with 2 T. marsala, season with LOTS of fresh ground black pepper.
- Serve fondue with asorted breads and sausages for dipping.
Tips:
- Selecting the Right Cheese: Choose high-quality Swiss cheeses such as Gruyère, Emmental, and Appenzeller for a rich and flavorful fondue. For a nutty and aromatic touch, consider adding a small amount of aged Comte or Beaufort cheese. - Using Quality Porcini Mushrooms: Opt for dried porcini mushrooms over fresh ones for a more intense flavor. Soak them in warm water for about 20 minutes to rehydrate and then strain, reserving the soaking liquid. - Perfecting the Fondue Texture: To achieve a smooth and creamy fondue, start by melting the cheese slowly over low heat, stirring constantly to prevent curdling. Gradually add the wine, broth, and cornstarch mixture, stirring until the fondue reaches a thick and velvety consistency. - Balancing the Seasoning: Taste the fondue and adjust the seasoning accordingly. Add a pinch of nutmeg, salt, and pepper to enhance the flavors. For a touch of tanginess, consider stirring in a squeeze of lemon juice or a dash of white wine vinegar. - Accompaniments: Serve the fondue with a variety of dippers for a delightful experience. Crusty bread cubes, blanched vegetables like broccoli and carrots, boiled potatoes, and cured meats such as prosciutto and salami are classic choices. - Fondue Safety: Use a fondue pot or a heavy-bottomed saucepan for melting the cheese. Keep the fondue over low heat to prevent burning and stir continuously to ensure even cooking. If the fondue becomes too thick, add a splash of wine or broth to thin it out. - Storing Leftovers: Store leftover fondue in an airtight container in the refrigerator for up to 3 days. To reheat, place the fondue in a saucepan over low heat, stirring constantly until melted and smooth. Add a splash of wine or broth if needed to adjust the consistency.Conclusion:
Swiss Cheese and Porcini Fondue is a delectable dish that embodies the essence of Swiss cuisine. With its creamy texture, rich flavors, and the addition of aromatic porcini mushrooms, this fondue is a true culinary delight. Whether you're hosting a dinner party or enjoying a cozy night in, this fondue is sure to impress and create lasting memories around the table. Experiment with different cheese blends, dippers, and accompaniments to tailor the experience to your preferences and create a personalized fondue feast. So, gather your loved ones, prepare your favorite dippers, and immerse yourself in the indulgent world of Swiss Cheese and Porcini Fondue.
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