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So are you ready to learn how to make a tasty cheese fondue? If so, this article will show you everything you need to know to get started.
This article assumes that you already own a fondue pot and forks. If you don't, you might be able to use a Crockpot and bamboo skewers as forks. A fondue set is definitely recommended, and will make your fondue experience much more pleasant.
We will be making a Swiss fondue, which is the most popular cheese fondue. And it's a favorite for good reason, the two Swiss cheeses used in this recipe combine to create the perfect flavor and texture for fondue.
Cheese Fondue Recipe
Ingredients
- 1/2 pound of finely grated Gruyere cheese
- 1/2 pound of finely grated Emmentaler cheese
- 1 clove of garlic
- 1 cup dry white wine (preferably high quality)
- 1 tbsp lemon juice
- 3 teaspoons cornstarch
- 1 tablespoon kirsch cherry brandy
- pepper and nutmeg
Directions
1. Cut the garlic clove in half and use it to rub the inside of a medium saucepan. Add the wine and lemon juice then bring to a simmer over medium heat.
2. Mix the finely grated Gruyere and Emmentaler cheese with the cornstarch in a large bowl. Toss it all together. Stir the cheese mixture into the wine one small handful at a time until creamy. Don't stir in a circle, use a zig-zag motion instead. If the fondue is too thick, add more wine. If it's too thin, add more cornstarch. Keep the heat just high enough to melt the cheese or it might start to get a bit stringy. When it reaches the desired texture (creamy) add the kirsch and a bit of pepper and nutmeg.
3. Transfer the mixture to the fondue pot and serve as soon as possible with the dipping ingredients.
Dipping Ingredients
-Cubes of French baguette
-Chunks of cooked chicken
-Sausage
-Asparagus
-Broccoli
-Chunks of green apple
Be sure to prepare the dipping ingredients before you start making the fondue. Good timing will make everything turn out better.
These dippers are just suggestions. You can probably think of all sorts of other things to dip into the fondue. If you think it will taste good dipped in melted cheese, you're probably right.
Eating fondue is simple and fun. Just skewer one of the dipping ingredients then dunk it into the melted cheese Allow the excess cheese to drip off. After it cools a bit, it's ready to eat. You can provide small plates if you want too, but they are not a necessity.
Traditional drinks that accompany fondue are hot tea and wine, but feel free to drink whatever you like. Fondue is supposed to be fun after all.
I'm sure you've probably heard of or even tried cheese fondue. It was popular in the 70ies. If you weren't around back then, maybe you got a fondue pot as a wedding present and have been meaning to try it. Or maybe you have never tried it at all. Whatever your background, this guide will show you the basics of cheese fondue and hopefully get you excited to experiment with the many other varieties such as hot oil, broth or dessert fondues.
Cheese fondue originated in the alps at the end of winter when food supplies were low. Farmers would use what they had on hand to feed their families. Cheese, bread and wine were usually all that was available. So they threw the wine and cheese in a pot and dipped their bread in there and waited for Spring.
So why is fondue popular again? It's not because people are having a hard time finding food during the winter. Supermarkets took care of that problem. No, fondue is popular again because it's fun and delicious. A fondue party is a great way to have a dinner party. All the prep can be done before the guests arrive and the host can enjoy the meal and their company without running back and forth from the kitchen to the dinner table.
Okay, so lets get you cooking. First thing you'll need to try fondue is a fondue pot. The electric fondue pots are best for a beginner. Just plug them in, set the temp and you're all set. There are also ceramic pots and metal pots that you could use but you can't cook hot oil fondue in a ceramic pot and the metal pots aren't great for cheese fondue. The electric fondue pots are the most versatile and they are even made dishwasher safe now.
Classic Cheese Fondue. is the first recipe you should try. When people talk about fondue this is what they are talking about. Remember to use the real Gruyere and Emnenthaler cheeses and not some swiss from the supermarket. You'll taste the difference and so will your guests.
Classic Cheese Fondue
1/2 lb Emnenthaler Cheese (shredded)
1/2 lb Gruyeye (shredded)
1 clove Garlic
2 cups Dry White Wine
1 tbs Lemon Juice
2 tbs Flour
3 tbs Kirsch (also known as Kirschwasser - cherry brandy)
1/4 tsp White Pepper
Nutmeg and/or Paprika to taste
Rub the inside of the fondue pot with the garlic clove - add clove to pot or disgard it (your choice)
Heat up the White Wine & Lemon Juice - should be hot but do not boil
Reduce heat to low and slowly add cheese while stirring
Slowly add remainder of ingredients while stirring
To Dip:
Italian Bread (or any crusty bread) cut into bite-sized cubes
Vegetables - Broccoli, Cauliflower, Bell Peppers, etc.
Fondue Tips & Traditions:
* If the fondue is too hard add more wine
* If the fondue is too soft add more cheese
* Have your guests stir in a figure eight pattern each time they dip something
* Tradition says that if the item you're dipping comes off of your fork:
--- Men: Next round of drinks is on you
--- Women: You must kiss the man to your left
* Make up your own traditions. The ones above are outdated and sound a little chauvinistic to me.
* Cold drinks are not usually served.
* The traditional drink for fondue is hot tea or the wine that you used to cook with.
* Ignore the rules and serve Merlot. It goes great with cheese fondue.