Roasted Red Pepper and Mozzarella Fondue Recipe From The Fondue Bible

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Roasted Red Pepper and Mozzarella Fondue Recipe From The Fondue Bible

Roasted Red Pepper and Mozzarella Fondue Recipe From The Fondue Bible

Roasted Red Pepper and Mozzarella Fondue

Courtesy of The Fondue Bible Second Edition by Ilana Simon 2014 © www.robertrose.ca Reprinted with publisher permission. Available where books are sold.
Image credit: Colin Erricson

The product(s) featured in this post was provided free of cost to me. Please note that, as always, any personal opinions reflected in this post are my own and have not been influenced by the sponsor in any way. Some of the posts on this site, such as this one, contain an affiliate link. This means I MAY get paid a VERY SMALL commission if you purchase the product or service.

Serves 4

Equipment Needed

Ingredients

  • 6 oz Gruyère cheese, grated 175 g
  • 6 oz mozzarella cheese, grated 175 g
  • 1 tbsp all-purpose flour 15 mL
  • 3⁄4 cup dry white wine 175 mL
  • 1 tbsp freshly squeezed lemon juice 15 mL
  • 2 cloves garlic, minced
  • 1 tbsp kirsch (dry cherry schnapps) 15 mL
  • 1⁄2 roasted red pepper (see Tips), minced

Instructions

1. In a bowl, combine Gruyère, mozzarella and flour; mix well to coat cheese with flour. Set aside.

2. In a large saucepan, combine wine, lemon juice and garlic; bring to a simmer over medium heat. Reduce heat to medium-low.

3. Add cheese mixture by handfuls to saucepan, stirring constantly after each addition with a wooden spoon in a figure-eight motion until cheese is melted.

4. Remove from heat. Stir in kirsch and red pepper. Transfer to fondue pot and serve immediately.

Make ahead

Grate Gruyère and mozzarella and combine in a bowl; refrigerate until needed. Roast red pepper.

Serve with…

Bread sticks, focaccia, pita bread triangles, steamed salmon chunks, cooked penne.

Tips

Red peppers can be roasted on the backyard barbecue, indoor grill or under the oven broiler.

To grill, place whole red peppers directly on barbecue or indoor grill over high heat. Turn peppers every few minutes, roasting for a total of about 5 to 10 minutes or until peppers are blackened and blistered.

For oven broiling, place on a broiling pan and broil, turning often, for about 20 minutes or until peppers have blackened all over.

Place peppers in a saucepan with a tight-fitting lid for 5 to 10 minutes, then peel, seed and use as desired.

If you enjoyed this recipe, be sure to check out my The Fondue Bible cookbook review which contains a Pizza Fondue recipe, as well as a Raspberry Fondue recipe, both of which I have shared with permission of the publisher.

The Fondue Bible Cookbook Review With Pizza Fondue Recipe

The Fondue Bible

The product(s) featured in this post was provided free of cost to me. Please note that, as always, any personal opinions reflected in this post are my own and have not been influenced by the sponsor in any way. Some of the posts on this site, such as this one, contain an affiliate link. This means I MAY get paid a VERY SMALL commission if you purchase the product or servi

  • Paperback: 272 pages
  • Publisher: Robert Rose; Second edition (October 31, 2018)
  • Language: English
  • ISBN-10: 0778806170
  • ISBN-13: 978-0778806172
  • Purchase on Amazon

An updated and upgraded edition of the market leader on fondue, with over 200 recipes.

Fondue is ever popular and is the perfect choice when you want to create a memorable meal experience for family and friends. The Fondue Bible has been a market leader and a trusted resource on fondue cooking for over a decade. In addition to traditional favorites and new twists on those classics, it offers a range of recipes that go well beyond the familiar cheese and chocolate varieties, along with dozens of dips and sauces specially designed to complement the recipes.

There are hot oil fondues such as Ginger Beef Fondue, Zesty Lime Chicken, and Tempura Vegetables, and savory broth fondues such as Mongolian Hot Pot, Honey Garlic Chicken Fondue, and Thai Pork Fondue in Lemon Grass Broth. Traditional recipes with a twist include Emmentaler Fondue with Caramelized Shallots and Cheddar Cheese and Beer Fondue, while decadent finishers include Bittersweet Chocolate Fondue and Cherries Jubilee Fondue. With more than 200 recipes, there’s a fondue for everyone.

The Fondue Bible also provides menu-planning suggestions, a guide to using and maintaining different types of fondue pots and lots of tips and tricks for fondue cooking. This updated edition offers 10 new recipes in an entire section devoted to throwing fondue parties.

You can learn more about this cookbook and many others on the Robert Rose, Inc. website. You can also keep up with Robert Rose Books on Facebook, Twitter, and Pinterest.

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