Best 7 Horst Magers Cheese Fondue Recipes
Horst Magers cheese fondue is a smooth, creamy, and flavorful dish that is perfect for any occasion. It is made with a blend of high-quality cheeses, such as Gruyère, Emmenthal, and Appenzeller, and is traditionally served with bread, vegetables, and meats for dipping. This classic Swiss dish is easy to make and can be enjoyed by people of all ages. Whether you are looking for a simple appetizer or a hearty meal, Horst Magers cheese fondue is sure to please.
Here are our top 7 tried and tested recipes!
CHEESE FONDUE
Provided by Bob Blumer - Host of Surreal Gourmet and Glutton for Punishment
Categories appetizer
Time 25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Place cheese in a large bowl. Sprinkle flour, nutmeg, and pepper overtop, then toss thoroughly so that the flour evenly coats the cheese.
- Heat wine in a medium-size pot, over medium-high heat, until tiny bubbles begin to rise to the surface.
- Slowly add cheese to wine, allowing each handful to melt before adding another.
- When cheese is fully melted, add Kirsch.
- Rub the inside of the fondue pot with cut side of garlic clove.
- Transfer entire mess to the fondue pot and maintain flame hot enough to keep cheese melted but not boiling. Place fondue pot in the center of the table, along with bread, and let guests dive in.
- Recommended beverage: Fendant (Swiss white), or other dry crisp white wine
HORST MAGER'S CHEESE FONDUE
In Portland, Oregon, just off of Sandy Boulevard, there's a wonderful little German restaurant which has served some of the most delightful food for years. Included in the appetizers is a small portion of some incredible cheese fondue, served with various white and rye breads. Once upon a time, this restaurant's chef would actually give out his most popular recipes to anyone interested. Here for digital preservation is his fondue recipe. Preparation Notes: while you might be tempted to use some finer cheese varieties, don't - it is important to use processed cheese. Accent seasoning is MSG; if you have allergies to or reservations about it, omitting it has little effect on the final product. A double boiler is required to prevent the cheese from burning. Have fun!
Provided by p.vande
Categories Cheese
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Bring water, wine, butter, and seasoning to a boil.
- Remove from heat and add cheese, setting the pot into a double boiler.
- Stir thoroughly with a wooden spoon until cheese melts into a heavy sauce.
- Adjust thickness by adding more wine or cheese.
- Lightly toast bread cubes in the oven.
- Serve in a ceramic bowl over a low flame, or in an electric fondue pot.
CHEESE FONDUE
Steps:
- Rub inside of flameproof earthenware fondue pot or 2-quart saucepan with garlic clove. Add wine and lemon juice and heat over low heat, just until gently bubbling. Gradually add cheese, stirring constantly until smoothly melted. Meanwhile, whisk cornstarch with Kirsch and seasonings until blended to a smooth paste, stir it into cheese and cook 3 minutes more. Adjust seasonings to taste. Decoratively arrange bread and vegetables on a large platter or divide among 4 plates. Traditionally, fondue is served at table in a fondue pot set over an alcohol burner or small candle. Use long forks to spear bread or vegetable of choice and dip into cheese.
CHEESE FONDUE
Throw a party with Tyler Florence's Cheese Fondue recipe from Food Network, a creamy mixture of Swiss and Gruy�re; serve it with chunks of bread and apples.
Provided by Tyler Florence
Categories appetizer
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- In a small bowl, coat the cheeses with cornstarch and set aside. Rub the inside of the ceramic fondue pot with the garlic, then discard.
- Over medium heat, add the wine and lemon juice and bring to a gentle simmer. Gradually stir the cheese into the simmering liquid. Melting the cheese gradually encourages a smooth fondue. Once smooth, stir in cherry brandy, mustard and nutmeg.
- Arrange an assortment of bite-sized dipping foods on a lazy Susan around fondue pot. Serve with chunks of French and pumpernickel breads. Some other suggestions are Granny Smith apples and blanched vegetables such as broccoli, cauliflower, carrots and asparagus. Spear with fondue forks or wooden skewers, dip, swirl and enjoy!
CHEESE FONDUE
I've been making this fondue since the early 70's. Always so good!
Provided by Sheila
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes
Yield 5
Number Of Ingredients 7
Steps:
- Simmer wine in fondue pot. Add Swiss cheese, Gruyere cheese, 1/4 pound at a time. Stir after each addition of cheese until melted. Stir in flour. When all the cheese has melted, stir in salt and nutmeg. Serve with cut-up French bread.
Nutrition Facts : Calories 669.8 calories, Carbohydrate 56.9 g, Cholesterol 91.2 mg, Fat 28.9 g, Fiber 2.3 g, Protein 36.5 g, SaturatedFat 17 g, Sodium 939.8 mg, Sugar 3.6 g
HORST MAGER'S / GUSTAV'S FONDUE (RHINELANDER)
This is a fondue that used to be available at the longtime local favorite Rhinelander restaurant, and subsequently Gustav's restaurants, both founded by Chef Horst Mager in Portland Oregon. I just can't stress enough how delicious this fondue is. Whether you are a fondue fan, or not, you simply must try this very easy to make favorite.
Provided by EDMISTON99
Categories Cheese
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 9
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.
- Stir with wooden spoon until cheese completely melts.
- If too thick, add more wine.
- Place in fondue pot and keep hot.
- Serve with toasted rye and French bread, and a favorite sausage.
- Cut bread into 1/2 inch sized cubes. Place on a baking sheet and toast in a hot 400 degree oven for about 10 to 15 minutes.
- Cut sausage into 1/2 inch slices and brown in skillet.
- Serve with fondue.
- This is also great with Apples, Celery, Cauliflower, use your imagination.
Nutrition Facts : Calories 942.9, Fat 36.1, SaturatedFat 11.6, Cholesterol 69.4, Sodium 1920.4, Carbohydrate 99.4, Fiber 6, Sugar 7.4, Protein 33
CHEESE FONDUE
Everyone will want to dip into this classic cheese fondue. It's made with three Swiss cheeses (raclette, Emmental, and Gruyere), and is rich, gooey, and delicious. We use cubed French bread and pickled vegetables for dipping.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 11
Steps:
- Rub inside of a fondue pot with garlic; discard garlic. Pour cider or wine into pot, and place over medium-low heat. When liquid starts to bubble, start adding cheeses by the handful, stirring until melted and combined.
- Whisk together lemon juice and cornstarch in a small bowl until cornstarch dissolves; stir into cheese mixture. Continue stirring until mixture is smooth and bubbling slightly, about five minutes. Season with nutmeg and pepper.
- Transfer fondue pot to the table, and keep warm over the fondue pot warmer. Serve with bread and pickled vegetables.
Tips:
- Use a heavy-bottomed pot to evenly distribute heat and prevent scorching.
- Grate the cheese finely for a smooth and creamy fondue.
- Use a wooden spoon or heatproof spatula to stir the fondue to prevent sticking.
- Keep the fondue over low heat or in a fondue pot to maintain the ideal consistency.
- Serve the fondue with a variety of dippers such as bread cubes, vegetables, or meat.
- To prevent the fondue from separating, add a small amount of cornstarch or flour.
- If the fondue becomes too thick, add a little milk or cream to thin it out.
Conclusion:
With careful preparation and attention to detail, you can create a delicious and unforgettable cheese fondue experience. Experiment with different cheese blends and dippers to find your perfect combination. Whether you're hosting a party or enjoying a cozy night in, cheese fondue is a versatile and indulgent dish that is sure to impress.
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