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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 ...
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
Fondue Bourguignonne. Fondue bourguignonne consists of a fondue pot filled with hot oil into which diners dip pieces of meat to cook them. Various dipping sauces are provided on the side. The meat is traditionally beef ("Charolais" beef produced in Burgundy particularly, hence the name "bourguignonne"), horse, venison, ostrich or duck, but ...
A caquelon (French: ⓘ), also called a fondue pot, is a cooking vessel of stoneware, ceramic, enamelled cast iron, or porcelain for the preparation of fondue. The word caquelon is from a Swiss French term originating in the 18th century derived from the Alsatian word kakel (akin to German Kachel , "glazed tile") referring to an earthenware ...
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Instead, a slice of cabbage is used to scoop up sauce from the pot and pour it onto the kushikatsu. In some restaurants they put a brush or spoon at the shared pot to season the kushi. Some kushiyaki restaurants have a menu and instructions in English and other languages to warn travelers not to dip food into the shared sauce pot after biting ...
Spread the dip into the baking dish and top with the remaining cheese. Place into the preheated oven and bake for 30 minutes until bubbly and golden. Garnish with chopped chives.