Foods of the World Forum Homepage
Forum Home Forum Home > Europe > Switzerland and Austria
  New Posts New Posts RSS Feed - classic swiss fondue
  FAQ FAQ  Forum Search   Events   Register Register  Login Login

This site is completely supported by donations; there are no corporate sponsors. We would be honoured if you would consider a small donation, to be used exclusively for forum expenses.



Thank you, from the Foods of the World Forums!

classic swiss fondue

 Post Reply Post Reply
Author
Message
TasunkaWitko View Drop Down
Admin Group
Admin Group
Avatar

Joined: 25 January 2010
Location: Chinook, MT
Status: Offline
Points: 9356
Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Topic: classic swiss fondue
    Posted: 18 February 2010 at 17:24

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

  • 1/2 clove garlic
  • 8 oz. dry white wine (such as a chardonnay or riesling)
  • 1 tsp. lemon juice
  • 8 oz. each gruyere and emmental cheese (16 oz. swiss can be substituted)
  • 1 tsp. cornstarch
  • 1 tsp. kirsch
  • cubes of french bread for dipping
  • *suggestion - cubes of boneless, cooked ham for dipping

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.

  1. rub the inside of the fondue pot with the cut clove of garlic. put the wine and lemon juice into the fondue pot and heat over a medium heat on your stovetop until bubbling.
  2. reduce heat and carefully stirin the grated cheese, keep stirring until all the cheese is melted and well-combined, this takes a long time, but do not be tempted to turn up the heat - just keep stirring.
  3. blend the cornstarch with the kirsch in a small bowl, then add to the cheese mixture. cook for another two or three minutes, stirring constantly. do not let the fondue boil.
  4. transfer to the table burner and serve.

* 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.

Back to Top
Sponsored Links


Back to Top
Montana Maddness View Drop Down
Cook
Cook
Avatar

Joined: 24 February 2010
Location: G.F. MT.
Status: Offline
Points: 99
Post Options Post Options   Thanks (0) Thanks(0)   Quote Montana Maddness Quote  Post ReplyReply Direct Link To This Post Posted: 25 February 2010 at 09:35
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 ideaLamp
Hotter the better bring on the peppers!
Back to Top
Karl View Drop Down
Chef's Apprentice
Chef's Apprentice
Avatar

Joined: 23 January 2012
Location: Juneau
Status: Offline
Points: 251
Post Options Post Options   Thanks (0) Thanks(0)   Quote Karl Quote  Post ReplyReply Direct Link To This Post Posted: 26 January 2012 at 15:22
Collecting fondue pots and recipes is one of my mental disorders obsessions.  I am surprised that fondue has not been mentioned here more yet.  So far I have found a couple nice electric pots, a cast iron pot, and a heavy brass pot not including various samovars, chafing dishes, and chocolate fondues.  Sadly, of my large family only my 3 year old niece, Gracie, likes fondue so I rarely have an excuse to fix it.  I probably need to start a separate thread before I derail this from anything remotely resembling Swiss.  I do not get to practice enough to quite have the Zen of turning just about anything into "fondue" yet but someday.... 

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:

EASY CHEESE FONDUE 
< ="" ="text/">

Read more about it at www.cooks.com/rec/view/0,171,150190-254200,00.html
Content Copyright © 2012 Cooks.com - All rights reserved.
11 oz. can condensed Cheddar cheese soup
8 oz. shredded Swiss cheese
1 clove minced garlic
1/2 loaf Italian or French bread
Optional - 1 tbsp. sherry (not cooking sherry) or whiskey

In fondue pot or saucepan, combine soup, cheese and garlic. Heat slowly, stirring occasionally, until cheese melts. Stir in sherry/whiskey if desired. Cut bread into bite-size cubes. Spear bread on fondue forks or toothpicks and dip into fondue.

Back to Top
Margi Cintrano View Drop Down
Master Chef
Master Chef
Avatar

Joined: 03 February 2012
Location: Spain
Status: Offline
Points: 6357
Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 14 February 2012 at 10:41
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.
Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
Back to Top
 Post Reply Post Reply
  Share Topic   

Forum Jump Forum Permissions View Drop Down



This page was generated in 0.109 seconds.