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Classic Cheese Fondue – Throw Back Thursday

It’s another vintage recipe! Who remembers fondue parties? Back in the 1970s they were really popular!

But fondue dates back farther than 18th century.

Swiss families used the last bits of cheese and wine with stale bread and had a warm meal by the fire. Back in the 1930s the Swiss Cheese Union had a campaign to get more people in Switzerland to eat cheese. They still enjoy a fondue pot together and consider it a meal.

This tasty dip was first introduced in the USA at the 1964 World’s Fair in the Swiss Alpine restaurant. It gained popularity when the cheese industry pushed the consumption of cheese with recipes and photos of the dripping cheese at parties. And Americans followed the trend. By the early 1970s, everyone had a fondue pot (or two).

And the fondue has evolved from the early cheese and wine to chocolate and other sauces.

In some cases, there is even a pot of hot oil to cook meat before you dip. There were even restaurants (that still exist) that served only variations of the fondue (which is French for “to melt”).

So today I offer you the classic cheese fondue. Serve it up as a party appetizer or enjoy it as a meal (like we did). It’s fun and delicious!

fondue

Here’s How to Do it:

Start with some high quality cheese and wine. It will make a difference in the flavor of the final dish.

Fondue is pretty easy to make. Start by gently sautéing the garlic in the butter.

fondue

As it begins to lightly brown, stir in the cream cheese (not in the classic) until it’s somewhat melted.

Dissolve the cornstarch in the wine and stir it until it is mixed in.

Pour the wine, lemon juice and brandy into the pot and stir, cooking until it starts to thicken.

Stir in the cheese and simmer for about 20 to 30 minutes, stirring often. The alcohol should be completely cooked out (you will still taste the wine) and the cheese completely melted.

Add salt and pepper to taste.

Transfer to the fondue pot, garnish with smoked or sweet paprika,

and serve with apples, vegetables, pretzels [1], bits of meat and, of course, bread!

fondue

© Copyright 2021 The Lazy Gastronome

5 from 18 votes
Print [2]
Classic Cheese Fondue

A super easy dish that makes a fun meal or appetizer!

Course: Appetizer, dinner, hors d'oeuvre, Main Course, Snack
Cuisine: American, Swiss
Keyword: bread, cheese, dip, party, wine
Servings: 3 cups
Author: HelenFern
Ingredients
  • 1 Tablespoon butter
  • 1 clove garlic, minced
  • 2/3 cup dry white wine (I used Chardonnay)
  • 4 Tablespoons cornstarch
  • 1 Tablespoon fresh lemon juice
  • 2 Tablespoons brandy or cognac
  • 2 cups gouda cheese, shredded
  • 2 cups gruyere cheese, shredded
  • 3/4 cup extra sharp cheddar, shredded
  • sea salt and fresh cracked pepper to taste
  • sweet or smoked paprika to garnish
Instructions
  1. Start by gently sautéing the garlic in the butter.

  2. As it begins to lightly brown, stir in the cream cheese (not in the classic) until it's somewhat melted.

  3. Dissolve the cornstarch in the wine and stir it until it is mixed in.

  4. Pour the wine, lemon juice and brandy into the pot and stir, cooking until it starts to thicken.

  5. Stir in the cheese and simmer for about 20 to 30 minutes, stirring often. The alcohol should be completely cooked out (you will still taste the wine) and the cheese completely melted. Add salt and pepper to taste.

  6. Transfer to the fondue pot, garnish with smoked or sweet paprika, and serve with apples, vegetables, bits of meat and, of course, bread! 

Recipe Notes

The higher quality the ingredients are, the better the flavor of the completed dish.

© Copyright 2021 The Lazy Gastronome

fondue

Here are some things that are perfect to use for this recipe!

Disclosure: The items below are affiliate links through Amazon.com. If you purchase any of these products through the links, I receive a small commission at no cost to you. Thanks for your support!


A Hearty, Healthy Hummus Bar – Your Next Party Trick

Posted By HelenFern On In Appetizers | No Comments

Want to impress your guests at your next get together or dinner party [6]? Get them started with a hummus bar. 

Different DIY bars are all the rage lately, from chili stations to hot chocolate bars filled with toppings and mix-ins. Even hot dog bars have become a popular summer party idea. But, you can top them all with a simple and delicious hummus bar. 

Let’s go over some of the steps for hummus station success. 

hummus

It Starts With a Great Recipe

Hummus, on its own, is a pretty basic thing. That isn’t to say it’s not flavorful or delicious, because it is. You can find authentic hummus recipes all over the Internet, like on themediterraneandish.com [7]

Once you decide on your favorite recipe, double or triple it (or more, depending on how many guests you’ll have!). The idea is to make a huge batch that will be topped and mixed with other things later. As a time-saver, you can make your hummus the night before your party and store it wrapped in the fridge. 

Load Up With Toppings

Here’s the fun part; setting out a wide variety of toppings and mix-ins [8]. Put your main batch of hummus in several large bowls, and then set out smaller bowls that guests can use to add a bit of the base hummus, as well as some toppings. Not sure which toppings will work best? Try some of the following: 

The sky’s the limit when it comes to hummus toppings, so don’t be afraid to get creative. Think about some of the things you would like, and chances are your guests will like them, too!

Get Your Dippers

Finally, you’ll want your hummus bar to include several different dipping options. Hummus is meant to be a snack/appetizer, so keep things light when you’re choosing dippers. Crackers, pita chips, and fresh vegetables are all great choices and won’t have your guests feeling too full and weighed down before the main dinner event. They’re also portable options so people can carry a small plate around with their hummus dish and dippers, while socializing with everyone else at the party. 

Knowledge is Power

There’s a chance that some of your guests may have never had hummus before, or they might be hesitant to try it. So, to entice them a bit more, decorate some index cards with a few fun facts about this healthy treat, and set them around the bar for people to read while they’re making their perfect creations. 

You could include the ingredients of hummus, its origin, how it’s typically served, or even some of the health benefits associated with it [9]

Whatever you do, don’t be afraid to get creative. Now that food bars have become more popular, it can be hard to come up with unique ideas on how to keep them from getting boring, but setting up a station is a great option that hasn’t been over-done. You’ll love how easy the prep is, and your guests will love the Mediterranean experience.

Pumpkin Cheese Dip with Bread Sticks

Posted By HelenFern On In Appetizers | 31 Comments

When we think of pumpkins we think of Halloween, but pumpkins are also for Thanksgiving! You serve this delicious cheese dip IN a pumpkin! It tastes delicious and looks fun!

OK – let’s get cooking!

Here’s How you Do it:

First, you need to start with the bread sticks. Preheat the oven to 350° and then open the bread dough. Spread it out on a cutting board and then cut into strips that are about 4 inches long.

Lay the sticks on a cookie sheet that has been covered with parchment paper.

Combine the garlic with the butter (melt it first) and brush onto the bread sticks. Next, sprinkle the sticks with parmesan cheese and bake for about 10 to 15 minutes – or until the are golden brown.

Next, scoop out pulp from the pumpkin – and save those seed! They are delicious toasted [13].

Melt the butter in a small sauce pan and stir in the flour. Cook, stirring constantly, until the flour smells nutty and is starting to brown slightly.

Using a wire whisk, stir in the cream, seasonings and pumpkin and keep whisking it all until it’s well incorporated.

Let it simmer for about 3 to 4 minutes, then stir in the mozzarella, then the cheddar and keep stirring until it’s fully melted and the sauce is smooth.

our into the pumpkin and serve with the bread sticks.

© Copyright 2018 The Lazy Gastronome

5 from 10 votes
Print [14]
Pumpkin Cheese Dip with Bread Sticks

When we think of pumpkins we think of Halloween, but pumpkins are also for Thanksgiving! The delicious cheese dip appetizer is served in a pumpkin! It tastes delicious and looks fun!

Course: Appetizer
Cuisine: American
Keyword: bread sticks, cheese, dip, pumpkin
Servings: 8
Author: HelenFern
Ingredients
Bread Sticks
  • 1 pkg refrigerator french bread loaf
  • 2 Tablespoon butter, melted
  • 2 cloves fresh garlic, crushed
  • 2 Tablespoons grated parmesan, from the can
Pumpkin Cheese Dip
  • 2 Tablespoons butter
  • 1 Tablespoon all-purpose flour
  • 1 cup half and half, or whipping cream
  • 1/4 cup pumpkin puree, canned or homemade (the latter is better)
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon smoked paprika
  • 1-1/2 cup grated cheddar, extra sharp
  • 1 cup fresh mozzarella, grated
Instructions
Bread Sticks
  1. Start with the bread sticks. Preheat the oven to 350°.

  2. Open the bread dough and cut into strips that are about 4 inches long.

  3. Lay the sticks on a cookie sheet that has been covered with parchment paper.

  4. Melt the butter with the garlic and brush onto the bread sticks. Sprinkle with parmesan cheese and bake for about 10 to 15 minutes - or until the are golden brown.
Pumpkin Cheese Dip
  1. Scoop out pulp from the pumpkin - and save those seed! They are delicious toasted.

  2. In a small sauce pan, melt the butter and stir in the flour. Cook, stirring constantly, until the flour smells nutty and is starting to brown slightly.

  3. Using a wire whisk, stir in the cream, seasonings and pumpkin. Keep whisking until it's all well incorporated.

  4. Simmer for about 3 to 4 minutes, then stir in the mozzarella, stir. Then add the cheddar cheese. Keep stirring until it's fully melted and the sauce is smooth.

  5. Pour into the pumpkin and serve with the bread sticks.

Here are some things that are perfect to use for this recipe!

Disclosure: The items below are affiliate links through Amazon.com. If you purchase any of these products through the links, I receive a small commission at no cost to you. Thanks for your support!


Super Easy Hummus

Posted By HelenFern On In Appetizers | 4 Comments

I love hummus, but it tastes even better homemade. I like to start with the dried beans and cook those up. There is a distinctly different flavor than the canned beans.  And after you make it, add other flavors to it – like sriracha or pureed fire roasted peppers. A delicious and healthy snack!

What you need:

How to Do it:

Coarsely chop the garlic.

 Put all the ingredients except the olive oil in a food process

and process until the beans are chopped and pasty.

Slowly pour the olive oil in while the processor is running.

Process until smooth.

Remove from the processor and add salt to taste.

Makes 2 cups of hummus

 

You can also stir in other flavors – using ½ cup of hummus, add:

1 teaspoon Asian garlic hot sauce or sriracha

2 Tablespoons minced fire roasted red peppers

1 additional clove of garlic, crushed – serve with pine nuts on the top and a drizzle of olive oil

1 Tablespoon pureed spinach

1/8 cup chopped artichoke hearts

 

Serve with veggies, crackers, pretzels – whatever you like to dip!

 

© Copyright 2018 The Lazy Gastronome

 

Below are some of the items we used to create this recipe!

Disclosure: The items below are affiliate links through Amazon.com. If you purchase any of these products through the links, I receive a small commission at no cost to you. Thanks for your support!


Sourdough Soft Pretzels with Stout Beer Cheese Dip

Posted By HelenFern On In Appetizers | 7 Comments

Do you still need an appetizer for the 4th? Here’s one that will make a hit with your friends and family – Sourdough pretzels and dip!

I made the pretzels into sticks. They are a more manageable portion and so much easier to push into the thick, cheesy, beer and mustard dip!

What you need:

Pretzels

Dip

How to Do it:

To make the pretzels – 

Mix the starter, sugar, salt, yeast and beer. Cover and let sit in a warm place for about 30 minutes.

 

 

 

 

Melt the butter. Stir 2 ½ flour into the starter mixture and slowly mix in the cooled, melted butter. Gently knead to mix all the ingredients together well. You should have a moist, but firm roll of dough. If it’s too wet, add the remaining flour.

Cover and let rise in a warm place until double in bulk. Depending on the weather, this could take anywhere from 3 hours to overnight (sourdough rises slowly).

When it has doubled, turn out onto a floured surface and knead 9 – 10 times to make a smooth dough. Return to a clean bowl, cover and let rise another hour or two. It won’t rise a lot this time.

Turn out onto a floured board and roll to about ¾ to 1 inch thick. Cut the dough into strips – 1 inch wide and 4 inches long.

 

 

 

 

Preheat the oven to 450°.

Bring the water to a boil and add the baking soda. When there is a rolling boil, gently add the pretzel sticks, one at a time, and boil for about 1 minute. They will come up to the top when they are ready.

Remove from the water and drain on a clean dish towel. Place the strips on a baking sheet. Brush the tops with the egg, then the salt.

Place in a preheated oven for about 10 – 15 minutes, until they are a rich, golden brown. Set on a cooling rack when done.

While the pretzels are baking, make the cheese dip.

Melt the butter in a medium sauce pan. Stir in the flour and cook until the flour is just slightly starting to brown. Using a whisk, stir in the beer, paprika, and mustard.

 

When it is blended, add the milk and continue to whisk until it is all mixed together and starting to thicken.

With a wooden spoon, stir in the cheese and continue to stir until it is all melted. You can add salt and pepper to taste if you like. Also, a touch of cayenne is also good.

Serve the warm pretzels and sauce together, or store airtight in the refrigerator and reheat.

Makes about 12 pretzels.

Note: the alcohol cooks out of both the pretzels and the dip, leaving behind the rich malty flavors of the beer.

© Copyright 2018 The Lazy Gastronome

 

Below are some of the items we used to create this recipe!

Disclosure: The items below are affiliate links through Amazon.com. If you purchase any of these products through the links, I receive a small commission at no cost to you. Thanks for your support!