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4 Cheese Fondue and Coq Au Vin Fondue

4 cheese fondue

4 Cheese Fondue Plus Coq Au Vin 

3 cheese fondue

4 Cheese Fondue 

My kids love fondue!  There’s something fascinating about cooking and dipping your food with sharp long skewers!  It’s so cool!  When we have fondue it tends to get a bit messy.  I have found using a plastic tablecloth seems to be a perfect solution!  Just roll it up and toss it out when you are done! 😃

Looking for a fun family meal? Try 4 Cheese Fondue plus Coq Au Vin with your family tonight! Click To Tweet

3 cheese fondue

We Love 4 cheese fondue!

We like to go all out with the food we dip/cook.

For this dinner we used:

Pears, apples, broccoli, red bell pepper, carrots, potatoes, mushrooms, fried artichoke hearts, toasted and un-toasted French bread, grilled and raw steak are what we enjoyed with our 4 cheese and Coq Au Vin fondues.

I strongly suggest that you prep all your dipping choices BEFORE you make the 4 cheese fondue.  The 4 cheese fondue is very “needy” during the cooking process and would like it if you only pay attention to it!😏

As for the Coq Au Vin, it could care less about you! 😕 It’s only request is you keep it hot and it’s happy!

For the 4 Cheese Fondue:

1 garlic clove, halved crosswise
1 1/2 cups dry white wine + 2 Tablespoons 
1 tablespoon cornstarch
1 cup Emmental cheese, coarsely grated 
1 cup Gruyère, coarsely grated 
1 cup Appenzeller Cheese, coarsely grated 
1 cup Baby Swiss, coarsely grated 

(You can use 2 cups Gruyere and 2 cups Emmental or Swiss if you want to keep it simple)

To prepare the 4 cheese fondue:

Rub all over the inside of an electric fondue pot (or a 4-quart heavy pot) with cut sides of garlic, then discard the garlic. Add wine to the fondue pot and bring just to a simmer over moderate heat.
Stir together cornstarch and 2 Tablespoons wine in a small bowl.
Gradually add cheese to pot and cook, stirring constantly in a zigzag pattern (not a circular motion) to prevent cheese from balling up.  Pay close attention to make sure the mixture doesn’t boil.  When cheese is melted and creamy, stir in the cornstarch mixture.  The cheese will seem to thicken up and you might wonder if you messed up but after the cornstarch wine mixture it separates into a more sauce like consistency.  I know it seems strange, it kind of is, but it works every time! Keep fondue pot on low setting.  The 4 cheese fondue is not smooth it is a little gritty but in a good way.  It adds great texture to the food.

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For the Coq Au Vin Broth

2 cups chicken stock
1/2 cup dry red wine
1/2 cup sliced fresh button mushrooms
2 green onions, sliced
2 cloves garlic, minced

To Prepare the Coq Au Vin 

Add chicken stock, dry red wine, mushrooms, green onions and garlic to a sauce pan.  Bring to a gradual boil.  When you are ready to serve transfer to a fondue pot.  You will need to keep it at a high heat to cook raw meats, mushrooms etc.

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I hope you enjoy 4 cheese fondue and Coq Au Vin fondue as much as we do!  (Did lol)

Thanks for reading!

Happy Blogging!

4 Cheese Fondue And Coq Au Vin Fondue
Two fondues are better than one! Cheese fondue to Dip while you are "cooking" in the Coq Au Vin Broth.
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For the 4 cheese fondue
  1. 1 garlic clove, halved crosswise
  2. 1 1/2 cups dry white wine + 2 Tablespoons
  3. 1 tablespoon cornstarch
  4. 1 cup Emmental cheese, coarsely grated
  5. 1 cup Gruyère, coarsely grated
  6. 1 cup Appenzeller Cheese, coarsely grated
  7. 1 cups Baby Swiss, coarsely grated
For the Coq Au Vin Fondue
  1. 2 cups chicken stock
  2. 1/2 cup dry red wine
  3. 1/2 cup sliced fresh button mushrooms
  4. 2 green onions, sliced
  5. 2 cloves garlic, minced
For the 4 cheese fondue
  1. Rub all over the inside of an electric fondue pot (or a 4-quart heavy pot) with cut sides of garlic, then discard the garlic. Add wine to the fondue pot and bring just to a simmer over moderate heat.
  2. Stir together cornstarch and 2 Tablespoons wine in a small bowl.
  3. Gradually add cheese to pot and cook, stirring constantly in a zigzag pattern (not a circular motion) to prevent cheese from balling up. Pay real close attention to make sure the mixture doesn't boil. When cheese is melted and creamy stir in the cornstarch mixture. The cheese will seem to thicken up but after the cornstarch wine mixture it separates into a more sauce like consistency. I know it seems strange, it kind of is, but it works every time! Keep fondue pot on low setting. The 4 cheese fondue is not smooth but a little gritty but in a good way.
For the Coq Au Vin Fondue
  1. Add chicken stock, dry red wine, mushrooms, green onions and garlic to a sauce pan. Bring to a gradual boil. When you are ready to serve transfer to a fondue pot. You will need to keep it at a high heat to cook
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21 thoughts on “4 Cheese Fondue and Coq Au Vin Fondue

  1. This sounds like such a fun idea for dinner. I bet my kids would love it. And Coq Au Vin Fondue?! I’m pretty sure I would be all over that, lol. Thanks for sharing at Fiesta Friday this week! I’ll definitely need to make this for dinner one night. Have a great weekend!

  2. Michelle, it’s been *years* since I last did a fondue — what a great idea! I like the great variety of “dippers” you used — something for everyone. Why *wouldn’t* your kids love fondue night?!

  3. What a fun dinner! We had a fondue party a few years back with a few cheesy fondues and a few dessert ones. We have never actually done an entree fondue at home though. We need to do this soon!!

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