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Fondue (UK: / ˈ f ɒ n dj uː / FON-dew, US: / f ɒ n ˈ dj uː / fon-DEW, [3] [4] French:, Swiss Standard German: [fɔ̃ːˈdyː] ⓘ; Italian: fonduta) is a Swiss [5] dish of melted cheese and wine served in a communal pot (caquelon or fondue pot) over a portable stove (réchaud) heated with a candle or spirit lamp, and eaten by dipping bread and sometimes vegetables or other foods into the ...
Fondue recipes aren't challenging, so why not try this super creamy fondue recipe? This mouth-watering, indulgent recipe mixes heavy cream, two kinds of cheese and a poached egg. Yum. Please, melt ...
At the base of the fondue pot is the heat source (stove or candles). Fondue was first described in 1699 in a Zürich manuscript by Albert Hauser. It is entitled To cook cheese with wine and resembles the recipe of today. Fondue was also promoted by the Swiss Cheese Union in the early 20th century. [23] Today, it is often considered to be the ...
Ingredients. 1 (8-ounce) package cream cheese, room temperature. 3/4 cup mayonnaise. 1/2 cup slivered almonds, toasted. 1 cup shredded sharp cheddar. 1 cup shredded Swiss
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Cheese fondue, originating in Switzerland, is the original fondue, hence the French term fondue for "melted". Since the 1950s, however, the term fondue has been generalized to a number of other dishes in which a food is dipped or cooked into a communal pot kept hot. [1] Fondue eaten as a communal meal is referred to as a fondue party.
Rub the garlic cloves on the inside of a saucepan, then discard. Add the wine to the saucepan and bring to a simmer. Add the cheese mixture in 4 batches, whisking constantly over moderate heat and letting it melt completely between additions. Add the whiskey and stir just until the fondue begins to bubble, 3 minutes.
Few foods are more fun to eat than a good old-fashioned cheese fondue. Not only is it a fun throwback to the fondue craze of the 70's but it is up there in some of the best foods for a small party.
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