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classic swiss fondue |
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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Posted: 18 February 2010 at 17:24 |
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here's a recipe for classic swiss fondue. if the discussion takes off, i might see if i can find some more recipes as well as some basics to know. different regions of the world have different variations. for example, in france, they dunk meat in hot oil, then dip the cooked meat in various choices of sauces. in mongolia, they dunk meat into hot broths to cook and then eat it as a soup. there are also many sweet dessert fondues ranging from simple chocolate-dipped fruits to some very elaborate creations. fondue - from the french "fondre," meaning to melt or to blend. the story goes that the idea for fondue originated in the 18th century, high in the swiss alps, where villages had only cheese, bread and wine readily available during the long winter months. as winter dragged on, the summer-made cheese became harder, but when melted with wine and a little kirsch (cherry brandy), became a wonderfully tasty and filling meal, with chunks of bread dipped in to scoop up the warm mixture. in peasant villages, people may only have made bread once a week, and so after a few days the bread would have been stale, but ideal for dunking in the fondue. a communal pot called a "caquelon" was used. this heavy earthenware pot protected the cheese from burning and kept the fondue warm for eating. long forks were used to dunk the bread into the melted cheese, and a whole new cuisine was born out of necessity. the fondue has now become the national dish of switzerland. traditionally, emmental and gruyere cheese are used together. the combination of cheeses produces a flavor that is neither too bland nor too sharp, and a texture that is neither lumpy nor stringy. a dry white wine is added, which helps to keep the direct heat away from the cheeses and helps to blend them together smoothly, as well as adding flavor. cherry brandy, or kirsch, is also used, especially if the cheese is young and bland. different regions of switzerland have their own variations on the classic recipe. fondue is a wonderful communal eating experience, and fondue parties are definietely enjoying a comeback. having been very popular in the 60s and 70s, sales of fondue pots and equipment are now booming again as people find out for themselves what a fun and easy, yet impressive and even luxurious way it is to entertain friends and family. a fondue pot can prove a geat ice-breaker among people who do not know each other very well. CLASSIC SWISS FONDUE
this is a classic combination of cheeses for a cheese fondue. the lemon juice and cornstarch help the cheese to melt evenly and keep it smooth. crusty french bread is the usual accompaniment for dipping, but it's worth trying pieces of brioche, long breadsticks, or grissini, which can be dipped directly into the melted cheese.
* if your fondue pot is not designed to go on top of your stove, you can make the fondue in a saucepan, then transfer it to the pot before bringing it to the table burner. drinks with fondue - there are some traditions associated with what to drink with a fondue. it is often thought that drinking cool drinks with hot food, particularly warm, melted cheese, causes indegestion, so warm fruit juice, mulled wine and warm tea are usual accompaniments to a cheese fondue, with a small glass of kirsch served between courses. alternately, you may like to serve a dry, white wine, perhaps at room temperature. never serve ice-cold drinks with a fondue. to eat a cheese fondue, spear a piece of bread and dip it into the fondue, swirling it around in a figure-eight. let it drip for a moment or two over the pot before eating, to allow the excess fondue to fall back into the pot and also to allow the cheese to cool slightly. |
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Montana Maddness
Cook Joined: 24 February 2010 Location: G.F. MT. Status: Offline Points: 99 |
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I remember when I was a kid ( last 60's early 70's) fondue was all the rage. People in our neiborhood would have fondue parties. Good memories. Man I have not thought about fondue in years. Hummmmmmmmmmm idea
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Hotter the better bring on the peppers!
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Karl
Chef's Apprentice Joined: 23 January 2012 Location: Juneau Status: Offline Points: 251 |
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Collecting fondue pots and recipes is one of my
Roasted Pepper Goat Cheese Fondue 1.5 lbs Goat Cheese 1 Garlic Clove 1/2 cup dry White Wine 1 tbs Lemon Juice 1 tbs Corn Starch 2 tbs Tarragon Slice Goat Cheese in small pieces (for melting) and set aside Cut Garlic clove and rub inside of fondue pot Heat wine on medium-low heat - Do not boil Stir in Lemon Juice Slowly add pieces of Goat Cheese while stirring Do not let mixture boil Turn up the heat to high and stir in Tarragon To Dip: Roasted Red Peppers Italian Bread (or any crusty bread) cut into bite-sized cubes Fill a small bowl with 1/4 cup of olive oil and dunk bread before dunking in Fondue (A double dunk fondue!) From: http://www.gofondue.com/cheese.htm Just on the off chance that a guest drops in who likes fondue I try and keep minimal provisions on hand for a quick cheese fondue like:
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Margi Cintrano
Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6357 |
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Here is my maternal Swiss French side of the family´s recipe; similar to yours however, we employ 4 cheese varieties instead of two or one:
4.5 ounces of Beaufort - Bonneval sur Arc, France
4.5 ounces of Emmenthal Swiss or French
4.5 Comté - France
4.5 ounces Gruyère - Geneva, Switzerland
If problematic on product availabilty, one can use: Gruyère and Emmenthal
Of course, we use Kirsch clear cherry brandy from the Alsace region.
Nice fun dish for entertaining.
Kind regards, Happy Valentine´s
Margi Cintrano.
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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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