Fondue is not an ordinary dish, which can also be called a sauce or snack. It is very tasty, volatile, serves as an excellent dip for slices of bread, vegetables, smoked meats and meat. Initially, the cheese was prepared on the fire. At home, you can make a fondue on the burner or on a conventional gas stove.
Cheese Fondue - General Cooking Principles
Fondue is made from several types of cheese, one variety is undesirable to use. It is important that the product melts well. Most often take Gruyere, Vazheran, Emmental. But you can replace them with other varieties that are more accessible, for example, Gouda cheese. This cheese fondue is prepared with cherry kirsha. This is a strong alcoholic drink, which was previously used exclusively for medicinal purposes. But now it is increasingly being replaced with white wine, gin, sometimes made with champagne, this recipe is slightly lower.
What else is added:
• garlic, onions;
• milk products;
• starch or flour.
For melting, you need a special fondue holder. It is a ceramic or cast-iron bowl, sometimes a pot with legs. Also need a burner with stand. At home, it is increasingly being replaced by an ordinary stove. If there is no fondyushnitsy, then you can take a pot or a saucepan with a thick bottom. Well, if the dishes will have a non-stick coating.
Classic cheese fondue
To make a classic cheese fondue, you need a dry white wine, you can take any variety at any time. In order not to digest the mass and properly melt, you will additionally need an oven.
Ingredients
• 800 g of cheese;
• 200 ml of white wine;
• 4 cloves of garlic;
• 50 ml of cream;
• 1 onion;
• 20 ml of oil (can be creamy).
Cooking
1. Take a dry ceramic or cast iron fondue pot. Cut one peeled garlic clove and rub the entire surface from the inside. The rest of the garlic is simply peeled and rubbed, it is not needed yet.
2. Pour the cream. You can use a product of low fat content. For this dish 10% is enough. 3. We rub all cheese, we spread in the prepared pot.
4. Add warmed wine. Sometimes reduce the amount to 100 ml.
5. If you now place the bowl on the stand and on the burner, the cheese may burn. Therefore, send the pot for 5-7 minutes in the oven.
6. As soon as the cheese starts to melt, we take it out and stir it. Put in the oven for a few more minutes.
7. In the meantime, you need to prepare onions. We clean the head, cut it very finely. Put the griddle on the stove, send the oil, heat it, then put the onion to sleep.
8. Fry the vegetable until rosy color and turn it off.
9. Take out the melted cheese from the oven.
10. Add roasted onions and chopped garlic, thoroughly stir and set on the burner.
11. We warm the cheese, but do not let it boil. The mass should be hot, weedy, stir from the bottom so that the heating proceeds evenly.
12. We warm up for about ten minutes so that the mass is saturated with the aromas of onion and garlic.
13. Serve fondue with slices of smoked meat, pickled cucumbers, bread. Usually put together with the burner included in the minimum fire. Slices punctured on a fork, dipped into a volatile mass of cheese.
Dutch Cheese Fondue
Recipe for Dutch cheese fondue. This dish is prepared with the addition of cornmeal and gin. Cheese can be used like Edam, Gouda, classic Dutch. It is best to take a mixture of several types.
Ingredients
• 300 grams of cheese;
• 2 tbsp. l gin;
• 1 tsp. cumin;
• 130 ml of milk;
• 0.5 onions;
• 2 tsp. corn flour;
• black pepper;
• 0.5 loaf.
Cooking
1. Baton desirable to prepare in advance. To do this, cut it into cubes, put it on a baking sheet and send it to the oven. You can fry crackers in a skillet. In this case, do not forget to turn the pieces.
2. Cheese should be grated or cut into small pieces, as it is more convenient.
3. Slice the inside of the fondue shape or saucepan with a piece of onion.
4. Sift the cornmeal through a sieve, combine with gin and mix thoroughly.
5. Pour into the grated onion shape or milk in a saucepan, put on the stove. Bring the liquid to a boil. 6. Add cheese, reduce the fire a little. Cook for melting, stir.
7. As soon as the cheese starts to melt, add cumin to the mass. Stir. We wait until all the lumps finally disperse.
8. Spread the flour, stirred with gin, warm up for another minute.
9. Add black ground pepper. Salt is usually not needed, but you can always try and bring to the desired taste.
10. Stir and serve to the table along with cooked bread croutons.
Cheese Fondue “Come Tomorrow” with champagne
This variant of cheese fondue has a very unusual name, but it is incredibly tasty due to the use of champagne and spices. If this kind of cheese cannot be obtained, then we replace it with other varieties at our discretion. This is a fairly spicy dish, but the amount of pepper can be slightly reduced, it is optional.
Ingredients
• 400 g Gruyere cheese;
• 400 g of Vasran cheese;
• 0.3 tsp. nutmeg;
• 1 tbsp. l corn starch;
• 300 ml of champagne;
• a slice of fresh garlic;
• 1 tsp. garlic dry;
• 0.3 tsp. cayenne pepper;
• 0.5 tsp. red hot pepper;
• 600-700 grams of white bread.
Cooking
1. Grate a fondue dish with a clove of garlic, add cornstarch or corn flour. The remains of garlic chopped press.
2. Carefully dilute the flour with champagne, you need to stir, so that lumps do not appear.
3. Put on the burner.
4. Coarsely grate all the cheese, pour in boiling champagne.
5. Reduce the fire, warm it over a small fire until all the pieces melt.
6. In a separate bowl, combine dry garlic with all kinds of pepper and nutmeg, stir.
7. Pour the spices into the cheese mass and add the garlic that has remained after rubbing the form.
8. Stir the cheese mass and warm it up for a couple more minutes for the spices to reveal their flavor.
9. String slices of bread on sticks or forks, dip it in a sticky cheese and try!
Cheese fondue without alcohol
If alcoholic beverages can not be consumed or simply do not want, then cheese delicacy is prepared without them. It is important to adhere precisely to the proportions so that everything works out. Ingredients
• 300 g of cheese of different varieties;
• 2 yolks;
• 50 g butter;
• 140 ml of milk;
• salt, garlic, black pepper.
Cooking
1. Grate the large cheese, combine with milk, leave for a few hours in the refrigerator, the mixture should infuse.
2. Grate a piece of garlic, shift the curd and add softened butter.
3. Melt on low heat until homogeneous.
4. Beat the egg yolks until light crema. Put in the cheese sauce, stir quickly, continue heating.
5. Add salt to taste, put black pepper.
6. The garlic that has remained after smearing the pot is crushed and added to the cheese. Optionally, you can enter a few cloves.
7. As soon as the mass reaches the desired consistency, serve fondue to the table.
Cheese Fondue with Greens and Calvados
One of the most fragrant choices of cheese fondue. You can use any greens at your discretion or strictly adhere to this recipe.
Ingredients
• 400 g of various cheeses;
• 50 ml of calvados;
• 150 ml of white wine;
• three mint leaves;
• sprig of rosemary;
• two branches of dill;
• pinch of nutmeg.
Cooking
1. Heat the wine in a saucepan until hot.
2. Cut or grate cheese into small pieces, pour into wine. Put the fire on a minimum, slowly melt all the pieces.
3. Chop the mint, rosemary, dill sprigs. You can use less green or something else. Add to melted cheese.
4. Throw a pinch of nutmeg.
5. Add black pepper. It is better to grind it just before cooking, the aroma will be more pronounced.
6. Mix everything thoroughly, add Calvados.
7. Warm up the fondue for a few more minutes, be sure to stir.
Cheese Fondue with Chicken
The recipe for a terrific chicken and cheese sauce. It is prepared incredibly simple, it turns out very tasty. It uses fillet pieces.
Ingredients
• 500 g chicken fillet;
• 350 grams of cheese;
• 100 ml of wine;
• 2 cloves of garlic;
• 1 tsp. curry seasonings;
• 2 tbsp. l vegetable oil; • 2 tbsp. l soy sauce;
• pinch of nutmeg.
Cooking
1. Cut the chicken fillet into small cubes or cubes, which will be convenient to dip in fondue, that is, not large. Sprinkle with curry, sprinkle with soy sauce, stir. Leave for ten minutes.
2. Heat the wine in a saucepan until hot, but not all. Approximately 40 ml left.
3. Rub the cheese, add it to the wine and start to slowly melt it.
4. Fill the pan with a little oil, spread the chicken pieces in one layer, fry on each side for a minute. Cover the chicken with golden brown. Because of the soy sauce, it will appear quite quickly.
5. Once the cheese is completely melted, add the minced garlic and the rest of the wine. Stir. We warm up for another minute.
6. Serve chicken with cheese right away while they are still hot.
Cheese Fondue - Tips and Tricks
• The Swiss use only wooden spatulas to stir the cheese fondue and drive over the cheese of eight, describing the infinity sign. It is believed that this technique allows to obtain a homogeneous mass without lumps.
• Was the mass too thick? You can add more wine or champagne to it at any stage of preparation. But in small pieces so that the cheese does not curl.
• If the fondue is too liquid, then grated cheese or diluted starch will help to thicken the dish.
• Fondue can be served not only with bread or meat products. Cheese goes well with pickles, olives, seafood. These products also stick on sticks or on ordinary forks.
