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Recipe Grate or chop cheese. Bring water, wine, butter and seasoning to a boil. Then add cheese and set into double boiler. (Use stainless steel or ceramic pot.) Stir thoroughly with wooden spoon untilcheese melts into a smooth heavy sauce. (If fondue seems too thick, add more wine. If too thin, add more cheese.)
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1 dash nutmeg 1⁄2 loaf rye bread 1⁄2 loaf French bread Grate the cheese. Bring water in the bottom of a double boiler to a boil. In the top pan of the double boiler bring the 2 cups water, wine, butter, and seasonings to a boil, then add the cheese and set pan on the top of the double boiler over the boiling water.
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Recipe Photos Nutrition Notes INGREDIENTS 1/2 Loaf rye bread 1 ts Garlic powder 5 c Processed swiss american 1 ds White pepper 1/4 ts Accent ( msg) 1 c Saute rne (chablis) wine 1/2 Loaf french bread 1 tb Butter 2 c Water 1 ds Nutmeg Edit Servings INSTRUCTIONS
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This easy Swiss Cheese Fondue recipe is makes a velvety smooth dipping sauce, perfect for enjoying with family and friends. Adapted from Chef Horst Mager's original recipe, as served at Der Rheinlander restaurant in Portland, Oregon (1963-2017). Jump to: What's the Story Behind Rheinlander Fondue What Goes into this Recipe
Horst Magers Gustavs Fondue Rhinelander Recipes recipe
In a stove-safe fondue pot or large heavy saucepan, bring the wine, garlic, and lemon juice to a simmer over medium-low heat. Add the cheeses to the simmering liquid a little at a time, stirring well between each addition to ensure a smooth fondue. Once smooth, stir in the brandy, mustard, and nutmeg.
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Step 1. Rub cut side of garlic on inside of large Dutch oven or heavy-bottomed saucepan, preferably cast iron, rubbing the bottom and halfway up the sides. Add wine and bring to a simmer over medium-high heat. Step 2. Meanwhile, in a large bowl, toss cheeses with cornstarch.
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Instructions. Begin by taking the clove of garlic and rubbing the inside of the caquelon (fondue dish) with the cut side, spreading the natural garlic oil on the surface. Mix the the white wine and cornstarch in the fondue pot and stir well to dissolve the starch. Light the fondue burner and gently heat the wine.
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1 cup water 1 cup dry white wine 3 to 4 large cloves garlic, minced 1 tablespoon butter 1/4 teaspoon white pepper 1/4 teaspoon ground nutmeg 1 (2-pound) loaf processed Swiss Cheese or White American Cheese shredded* Petite rye bread slices, French or sourdough bread, cut into bite-sized cubes * Found in the deli section of some grocery stores.
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Fondue 5 cups processed swiss cheese, grated 2 cups water 1 cup sauterne white wine (Chablis) 1 teaspoon garlic powder 1 tablespoon butter 1⁄4 teaspoon Accent seasoning 1 dash white pepper 1 dash nutmeg Breads 1⁄2 loaf rye bread, diced 1⁄2 loaf French bread, diced directions
Fondue au Fromage Evelyn Chartres
Steps: cut cheese stack into cubes. In bottom of double boiler, start water boiling. In top of double boiler directly on burner, simmer white wine, garlic, nutmeg, white pepper and cayenne pepper for approximately 10 to 15 minutes to reduce wine and let alcohol cook out. Place top of double boiler on bottom and place cheese cubes in wine mixture.
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1 c sauterne (chablis) wine 1 Tbsp butter 1/4 tsp msg (accent brand) 1 dash white pepper 1 dash nutmeg 1/2
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1. **Classic Rhinelander Fondue:** Experience the timeless flavors of melted Gruyère and Emmental cheese, perfectly balanced with white wine and a hint of kirschwasser. 2. **Herbed Rhinelander Fondue:** Elevate your fondue with the aromatic flavors of fresh herbs such as thyme, rosemary, and sage. 3.
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(Use stainless steel or ceramic pot.) Stir thoroughly with a wooden spoon until cheese melts into a smooth heavy sauce. (If fondue seems too thick, add more wine. If too thin, add more cheese.) Dice bread into 2-inch squares and brown lightly in oven. Keep fondue warm while serving, else a skin will form on the top.
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Rub the halved clove of garlic, cut side down, all over the inside of a cast iron enameled pot or a fondue pot. Discard. In the garlic coated pot, heat the butter together with the remaining chopped garlic on medium heat. When they become lightly brown, add the wine. Careful not to let the garlic become dark brown.
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Rub the inside of a cheese fondue pot or medium enameled cast-iron casserole with the garlic clove; discard the garlic. Combine the grated Gruyère and Emmentaler with the wine, cornstarch, and.
