Fondue Savoyarde: The ultimate cheese lover's experience, this classic fondue combines no fewer than five kinds of cheese in the ultimate rich and creamy experience. Perfect for dipping baguettes, vegetables, or anything else you might have in mind.
You can find the recipes below.
QUEEN AND DIVA'S MAC 'N' CHEESE
Total time: 1 hour, 10 minutes | Serves 12 to 16
Note: From Sebrena Smith and Sean Swayze.
1 pound bag elbow macaroni
1 1/2 teaspoons salt, or to taste
3/4 teaspoon pepper
1 cup sour cream
1/2 cup (1 stick) butter, melted
1 pound Velveeta
1 (10 3/4-ounce) can cream of mushroom soup
1/4 cup milk, or to taste
2 cups (8 ounces) shredded cheddar cheese, divided
2 cups (8 ounces) shredded Monterey Jack cheese, divided
8 ounces goat cheese
1. Heat the oven to 350 degrees. Cook the macaroni according to the instructions on the package until al dente. Drain.
2. While the noodles are cooking, in a large bowl, whisk together the eggs, salt and pepper. Whisk in the sour cream and melted butter.
3. Stir the macaroni into the bowl with the egg mixture and set aside.
4. In a large saucepan, heat the Velveeta, cream of mushroom soup and milk over medium heat and cook, stirring frequently, until the Velveeta is melted and incorporated with the soup and milk to form a nice sauce consistency. Add additional milk to thin if the sauce is too thick. Remove from heat.
5. Stir the sauce in with the macaroni, then stir in half (1 cup each) of the cheddar and jack cheeses. Place the macaroni mixture into a greased 13-by-9-inch baking dish.
6. Spoon the goat cheese in dollops over the macaroni mixture, then sprinkle the remaining cheddar and jack cheeses on top.
7. Bake until the cheese topping is melted and the sauce is bubbly, about 30 to 40 minutes. Remove and cool slightly before serving.
Each of 16 servings: 458 calories; 20 grams protein; 27 grams carbohydrates; 1 gram fiber; 30 grams fat; 18 grams saturated fat; 110 mg cholesterol; 4 grams sugar; 1,023 mg sodium
GRILLED CHEESE SANDWICHES WITH SWEET ONIONS
Total time: 45 minutes | Serves 6 to 8
1 loaf firm, fine-grained white bread, such as a Pullman loaf, unsliced
1 pound semisoft cheese, such as Brie, Taleggio or Teleme
1 (3/4-pound) sweet onion, sliced (2 cups sliced)
1 teaspoon Champagne vinegar
2 teaspoons minced parsley
1. Trim the crusts from the loaf of bread, leaving a solid, evenly shaped rectangular loaf. Using a serrated knife, carefully cut the bread in lengthwise slices just as thin as you can, one-fourth to one-half inch thick. You should get 6 to 8 slices.
2. Trim the rinds from the cheese and cut it into thin slices. Cut the onion in half and then slice it as thinly as possible, using a mandoline or a very sharp chef's knife. Put the onion in a bowl and season it with vinegar, parsley and salt to taste.
3. Spread one-fourth to one-third of the cheese over 1 long slice of bread, being careful not to come too close to the edges -- you don't want it oozing into the pan when it melts. Scatter one-fourth to one-third of the onion over that. Cover with another slice of bread and press together firmly. Repeat with remaining bread, cheese and onions.
4. Heat 1 tablespoon butter in a large skillet over low heat. Fry 1 sandwich at a time, gently but firmly pressing down with a spatula or a heavy pan. Cook about 5 to 6 minutes on the first side, about 4 on the second. Repeat with remaining sandwiches, adding more butter as necessary.
5. Neatly trim the edges of the cooked sandwiches with a serrated knife and then cut each sandwich into thin crosswise strips, about three-fourths inch wide. Serve hot.
Each serving: 362 calories; 16 grams protein; 29 grams carbohydrates; 3 grams fiber; 21 grams fat; 13 grams saturated fat; 68 mg cholesterol; 607 mg sodium
Total time: 40 minutes | Serves 6 to 8
Note: Fondue cheeses are a matter of personal choice, but in the Savoie, the mix usually includes two Swiss-type cheeses, Gruyere de Comte and the rarer Gruyere de Beaufort, along with the pungent semisoft Morbier. This recipe comes from Laurent Bonjour, cheese master at Monsieur Marcel.
3/4 pound Gruyere de Beaufort
3/4 pound Gruyere de Comte
3/4 pound Appenzeller
3/4 pound Morbier
1/4 pound Roquefort, or a little more to taste
1 clove garlic, peeled
1 1/2 cups Apremont or Chardonnay
1 tablespoon Dijon mustard
1/4 cup kirsch
3 baguettes, cut into bite-size pieces
1. Grate or dice the Gruyere de Beaufort, Gruyere de Comte, Appenzeller, Morbier and Roquefort cheeses and mix them in a bowl.
2. Rub the inside of a fondue pot or heavy pot with the garlic clove. Pour in the wine and bring it to a boil over medium heat. Gradually incorporate the cheese mixture, stirring constantly in a figure-eight pattern with a wooden spoon.
3. When the cheese is entirely melted, about 20 to 25 minutes, add salt, pepper and nutmeg to taste. Stir in the mustard and kirsch.
4. To serve, set the fondue pot on the table over a fondue burner and let diners spear pieces of bread with fondue forks and plunge them into the fondue. Stir the fondue frequently (always in a figure-eight pattern) to keep it from separating or sticking to the bottom.
5. When the fondue is nearly finished, clean up the pot by putting in some pieces of bread, adding the egg and stirring with a wooden spoon until the mixture thickens. Let diners pick out the pieces of bread with their fondue forks.