If you're looking for a delicious and easy-to-make dish, then Gruyère fondue with salsa verde is the perfect choice. This classic Swiss dish is made with just a few simple ingredients, and it's sure to be a hit with your friends and family. The creamy, melted cheese is perfectly complemented by the bright, herbaceous flavors of the salsa verde, and the whole dish is best served with plenty of bread or vegetables for dipping. Whether you're having a party or just looking for a cozy meal to enjoy at home, Gruyère fondue with salsa verde is sure to please.
Check out the recipes below so you can choose the best recipe for yourself!
GRUYERE FONDUE DINNER
Provided by Molly Yeh
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- For the dippers: Preheat the oven to 400 degrees F.
- Lay the carrots, potatoes and cauliflower on a rimmed baking sheet and drizzle with half the olive oil, some salt and pepper and 1 teaspoon caraway seeds. Toss to coat. Bake for 15 minutes. Remove from the oven and push the vegetables over to one side. Lay the green beans, bread cubes, salami and grapes on the empty side and drizzle those with the remaining olive oil, some salt and pepper and the remaining teaspoon caraway. Return to the oven and roast until starting to brown on the edges and the vegetables are tender, an additional 7 to 10 minutes. Serve hot or at room temperature with fondue.
- For the fondue: Bring the white wine to a low simmer in a fondue pot. Toss the cheeses, cornstarch, mustard and nutmeg together in a large bowl. Add in handfuls to the simmering wine, whisking to melt before adding more. Continue to add until all of the cheese has melted and the fondue is thick and smooth, 2 to 3 minutes. Whisk in the kirsch and serve with the dippers.
SWISS GRUYERE FONDUE
Make and share this Swiss Gruyere Fondue recipe from Food.com.
Provided by lazyme
Categories Cheese
Time 40m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Toss cheese with cornstarch in large bowl.
- Bring wine, lemon juice and garlic to simmer in heavy large saucepan over high heat.
- Reduce heat to medium.
- Whisk 1 handful of cheese into wine until almost melted.
- Repeat with remaining cheese in about 5 more batches.
- Continue whisking until completely melted and fondue begins to bubble, about 1 minute.
- Whisk in Kirsch and nutmeg.
- Transfer to fondue pot and keep warm over fondue burner.
- Accompany with a platter of assorted dippers, fondue forks and plates.
- DIPPERS: Cubed crusty bread, boiled new potatoes, rounds of smoked sausage, cubed cooked chicken, blanched asparagus, green beans, broccoli, cauliflower florets and carrot sticks.
GRUYERE ROLLS WITH PECAN-CHILE SALSA
Steps:
- Preheat a medium heavy skillet. Add the pecans, chiles and garlic, toasting on all sides until fragrant, about 3 minutes. Remove from the heat and let cool slightly. Remove the outer peel from the garlic and remove the stems from the chiles. Transfer the pecans, garlic, chiles and1/3 cup water to a blender and blend until smooth. Season with salt and freshly ground black pepper.
- Preheat the oven to 400 degrees F.
- Place the tortillas on a work surface and top with 4 slices of cheese, 4 slices of pear and then drizzle with about 2 teaspoons of honey per tortilla.
- Fold in the sides of the tortilla over the filling and roll up to fully enclose. Secure with 2 toothpicks to prevent it from opening while baking and brush with vegetable oil.
- Place the rolls on a greased baking sheet and bake until tortillas are crunchy, about 35 minutes. Let the rolls cool enough to handle, about 5 minutes. Cut into thirds and serve warm or at room temperature with the pecan-chile salsa.
GRUYèRE FONDUE WITH SALSA VERDE
Categories Condiment/Spread Sauce Cheese Dairy Herb Mustard Appetizer Cocktail Party Dinner Basil White Wine Party Parsley Bon Appétit Sugar Conscious Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 4 to 6
Number Of Ingredients 9
Steps:
- Purée first 5 ingredients in blender until smooth. Transfer salsa verde to small bowl. Season to taste with salt and pepper. Cover tightly and let stand at room temperature. (Can be prepared 2 hours ahead. Keep at room temperature.)
- Toss Gruyère with cornstarch in large bowl. Bring wine to simmer in heavy medium saucepan over medium heat. Add cheese to wine in 3 batches, whisking after each addition until cheese melts before adding more. Continue stirring until mixture is smooth and just begins to simmer (do not boil). Stir in half of salsa verde. Season with salt and pepper.
- Transfer fondue to fondue pot. Spoon remaining salsa verde atop fondue. Swirl knife through fondue and salsa verde, creating marbled design. Set pot over candle or canned heat burner. Serve with focaccia, vegetables and shrimp.
CLASSIC CHEESE FONDUE
This traditional Swiss fondue - the sort you might have encountered in an Alpine ski lodge circa 1972 - calls for an equal amount of Gruyère cheese, for its depth of flavor, and Emmenthaler, for its supple texture; a shot of kirsch, for its cherry aroma and alcoholic oomph; and a little garlic, for bite. It takes all of 15 minutes, and will emerge as magnificently creamy, smooth and velvety as custard, but with a funky, deep flavor that dazzlingly enriches anything you dunk in the pot: bread cubes, apple slices, clementine sections, nuggets of salami, pretzels, tofu. It is even marvelous spooned onto a romaine lettuce salad in place of dressing.
Provided by Melissa Clark
Categories dips and spreads, appetizer, main course
Time 15m
Yield 6 servings
Number Of Ingredients 10
Steps:
- 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.
- Meanwhile, in a large bowl, toss cheeses with cornstarch. Add a handful at a time to simmering wine, stirring until first handful melts before adding next. Reduce heat to medium and stir constantly until cheese is completely melted. Add kirsch, if using, and heat until bubbling, about 1 to 2 minutes. Season with salt, pepper and nutmeg, if desired. Serve with crusty bread and other accompaniments. (See variations below)
Nutrition Facts : @context http, Calories 495, UnsaturatedFat 13 grams, Carbohydrate 4 grams, Fat 36 grams, Fiber 0 grams, Protein 32 grams, SaturatedFat 22 grams, Sodium 861 milligrams, Sugar 1 gram
GRUYèRE FONDUE
Provided by Barbara Marx
Categories Milk/Cream Cheese Sauté White Wine Winter
Yield Makes 4 to 6 servings
Number Of Ingredients 9
Steps:
- In a medium bowl, combine cream, flour, and Worcestershire sauce, and set aside.
- In a large heavy saucepan, sauté onion in butter with bouillon cubes over high heat, stirring until cubes are completely dissolved.
- Reduce heat to medium. Add cream mixture, whisking constantly until thickened.
- Gradually add cheeses, and stir until melted and smooth. Mixture will become very thick.
- Add wine a little at a time and mix well. Wine tends to thin out mixture, so add as much as needed to reach desired consistency and flavor.
- Transfer the fondue to a heated fondue pot and keep warm over low heat.
- Accompaniments:
- Lightly toasted French bread cubes
- Fresh cooked shrimp
- Steamed broccoli
GRUYERE FONDUE WITH SALSA VERDE
Make and share this Gruyere Fondue With Salsa Verde recipe from Food.com.
Provided by Mimi Bobeck
Categories Cheese
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Purée first 5 ingredients in blender until smooth.
- Transfer salsa verde to small bowl.
- Season to taste with salt and pepper.
- Cover tightly and let stand at room temperature.
- (Can be prepared 2 hours ahead. Keep at room temperature.) Toss Gruyère with cornstarch in large bowl.
- Bring wine to simmer in heavy medium saucepan over medium heat.
- Add cheese to wine in 3 batches, whisking after each addition until cheese melts before adding more.
- Continue stirring until mixture is smooth and just begins to simmer (do not boil).
- Stir in half of salsa verde.
- Season with salt and pepper.
- Transfer fondue to fondue pot.
- Spoon remaining salsa verde atop fondue.
- Swirl knife through fondue and salsa verde, creating marbled design.
- Set pot over candle or canned heat burner.
- Serve with focaccia, vegetables and shrimp.
Nutrition Facts : Calories 809.4, Fat 55.3, SaturatedFat 32.2, Cholesterol 187.4, Sodium 623, Carbohydrate 7.7, Fiber 0.4, Sugar 1.7, Protein 51.3
GRUYèRE FONDUE WITH CARAMELIZED SHALLOTS
Categories Cheese Onion Sauté Vegetarian Dinner Spring Shallot Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Melt butter in heavy medium skillet over medium heat. Add thinly sliced shallots and sauté 3 minutes. Reduce heat to low; sprinkle shallots with sugar, salt and pepper. Sauté until shallots are caramelized, about 15 minutes. Transfer shallots to small bowl. Add 1 1/2 cups wine to skillet; boil 1 minute.
- Pour wine into heavy medium saucepan; set over medium-low heat. Toss cheese with flour in medium bowl to coat. Add half of caramelized shallots to wine; add cheese mixture by handfuls, stirring until cheese melts and is smooth before adding more. Thin with more wine if mixture is too thick. Season with nutmeg, salt and pepper.
- Transfer cheese mixture to fondue pot. Set pot over candle or canned heat burner. Top fondue with remaining caramelized shallots. Serve with bread cubes.
Tips:
- Choose the right cheese: Gruyère is a classic choice for fondue, but you can also use other hard cheeses, like Emmental or Comté. For a more flavorful fondue, use a combination of cheeses.
- Grate the cheese finely: This will help it melt evenly and smoothly.
- Use a heavy-bottomed pot: This will help prevent the fondue from burning.
- Cook the fondue slowly: Don't rush the process, or the cheese will curdle.
- Stir the fondue constantly: This will help prevent it from sticking to the bottom of the pot and burning.
- Add flavorings: You can add a variety of flavorings to your fondue, such as garlic, herbs, spices, or wine.
- Serve the fondue with a variety of dippers: Bread, vegetables, and fruit are all great choices.
Conclusion:
Gruyère fondue with salsa verde is a delicious and easy-to-make dish that is perfect for a party or a cozy night in. With its rich, cheesy flavor and tangy salsa verde, this fondue is sure to be a hit. So next time you're looking for a fun and festive dish to share with friends or family, give Gruyère fondue with salsa verde a try.
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