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Grate cheese, bring water, wine, butter and seasonings to boil. Then add cheese and set in *double boiler. Stir thoroughly with 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.
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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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1 tsp seasoned salt 2 dash nutmeg 2 lb processed swiss & american cheese How To Make 'rhinelander' fondue 1 In a sauce pan put the water and wine in and bring to a boil. Boil 2-3 minutes.
Pin on Food Beef
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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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
Fondue au Fromage Evelyn Chartres
1 c sauterne (chablis) wine 1 Tbsp butter 1/4 tsp msg (accent brand) 1 dash white pepper 1 dash nutmeg 1/2
Horst Magers Gustavs Fondue Rhinelander Recipes recipe
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.
Chocolate Fondue Trio Pack Wild
Ingredients: * 1/2 cup white wine * 3/4 cup water * 1/2 tsp. garlic powder * 2 Tbsp. butter * pinch of nutmeg * 2 packages (24 ounces total) of processed Swiss Cheese. DO NOT use Swiss Cheese that you buy at the deli counter, it won't work! It has to be processed Swiss cheese. (Trust me on this one.)
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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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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.
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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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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.
Classic Swiss Fondue Recipe — The Mom 100
(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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1 1⁄2 lbs processed swiss cheese (2 packages sliced Swiss American from Safeway or Winco) 2 cups Chardonnay wine or 2 cups chablis. 2 cups Chardonnay wine or 2 cups chablis. 2 garlic cloves , mashed. 2 garlic cloves , mashed.
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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.)
