Returning from the ski resorts, our compatriots bring home not only vivid impressions, but also recipes for delicious dishes. One of them is cheese fondue, which is even more pleasant at home than in public places. After all, eating this dish is reminiscent of a ritual that warms in the winter evenings and brings the company together.
Cooking Features
The classic fondue is a cheese melted in wine, into which dipped dried pieces of wheat bread are dipped. Switzerland is considered the birthplace of this dish, although it is common in other Alpine countries. Despite the fact that, according to legend, fondue was invented by shepherds, it will not be easy to cook it without knowing some subtleties. Fortunately, the secrets of making cheese fondue are not kept secret, and anyone can master this skill.
- The main ingredient of cheese fondue, as its name implies, is cheese. In some houses in Switzerland, up to 5 varieties of this product are used, although, if desired, it can be limited to one. The main thing is that it belongs to the hard varieties, but was quite flexible and fusible, with a high fat content, not crumbled. At home, fondue preference is given to the varieties Gruyere, Emmental, Vashran, Appenzeller. Well proven themselves as fondue lambert, gouda, tilziter, edam, as well as “Russian”. If you wish, you can find another alternative among the products of domestic producers. Preparing fondue at home, and you can experiment with cheeses. The main thing is not to choose too hard cheese, as it does not melt well, and pickled cheeses. You can buy a ready-made set of cheeses for fondue, in which case you will not have to worry that it will not melt.
- The second important component of fondue is wine. Use only white, preferably dry or, in extreme cases, semi-dry. The acid contained in the wine allows the cheese to melt sooner, giving the dish a unique taste. Of course, too much depends on the quality of the wine, so you should not save on it. It will be required not only to prepare the dish, but also in order to serve it - drink fondue with white wine too. Without wine, cooking cheese fondue is also possible, although this will already be a deviation from the original recipe. For example, at home you can use apple cider or juice, grape juice, milk.
- They melted cheese in wine, as a rule, on the stove, placing it in a special pot, which is called kakelon, in the common people - fondue. A burner is attached to it, on which it is placed after the cheese has melted and has acquired the desired consistency. It is necessary to ensure that the cheese does not cool down longer and does not harden. If you want to make fondue without fondue dishes, you must ensure that the cheese cools slowly. At home, the use of earthen pots, which keep the temperature for a long time, helps achieve this goal. Just before you put the cheese in them, they should be heated, pouring in each of 50 ml of water and putting it in the microwave for 10 minutes.
- Bread for fondue is better suited for wheat, not too crumbling. Not bad before it slightly dry.
- Serve fondue as soon as the cheese has melted. If you overdo it, it can become too dense and painful, it will be bad to chew.
- If the cheese mass is too thin or splits into cheese and liquid, you can add a little starch. If the dish is too thick, it can be diluted with wine.
- While dipping bread in cheese, you should turn the fork slightly so that the cheese covers the slice on all sides.
- Make sure that the fondue burners do not hit the paper, fabric on the fire, otherwise fire may occur.
- Fondue is considered to be a self-sufficient dish, there is no need to submit anything to it. However, it is not forbidden to offer marinated vegetables, slices of dried meat to fondue.
When serving, usually a fondue holder is placed in the center of the table, dishes with pieces of bread are placed next to each other, a partitioned table is placed in front of each guest, and a special fork for fondue is placed. She usually has three cloves. Handles forks can vary in color. This is done on purpose so that guests do not confuse their cutlery with someone else's.
Classic cheese fondue recipe
Composition:
- Gruyere cheese - 0, 4 kg;
- Emmental cheese - 0, 4 kg;
- dry white wine - 0, 4 l;
- wheat bread - 0, 4 kg;
- garlic - 1 clove;
- nutmeg - a pinch;
- a mixture of peppers - a pinch;
- ground paprika - a pinch;
- dried garlic - a pinch;
- dried onion - a pinch.
Method of preparation:
- Cut the garlic in half, wipe the inside of the fondue pot from the inside with pieces of garlic.
- Pour the wine into this pot.
- Finely grate the cheese in advance, cut a clove of garlic into small pieces.
- Put the pot on the fire and wait for the wine to boil. The flame at the same time should be quite intense.
- Gradually add cheese and stir the contents of the pot. It is necessary to ensure that all the cheese is melted.
- Add the garlic and the prepared spices by mixing the contents of the pot. Spices can not be added immediately. And periodically sprinkle them with cheese, when you dip bread pieces into it.
- If the texture of the fondue does not suit you, thicken it with starch, add it in half a teaspoon and stir the cheese, or dilute with wine.
- When the cheese has an optimal consistency, move the fondue holder from the stove to a special burner.
Immediately invite guests to the table and enjoy the conversation and the unique taste of the world famous Swiss dish. Do not throw away the crust left on the walls - it is very tasty. At home, you can afford to eat it, without causing puzzled looks.
Fondue recipe without fondue
Composition:
- white wine - 0, 25 ml;
- hard cheese (lumber, “Russian) - 0, 3 kg;
- garlic - 2 cloves;
- starch - as required;
- spices - to taste.
Method of preparation:
- Place a small saucepan over medium heat, rubbing its bottom and walls with garlic. Garlic can be thrown away - it is no longer required.
- Pour the wine into the pan and wait for it to boil.
- On a fine grater, rub the cheese, mix it with a teaspoon of potato starch.
- Pour cheese into wine in small portions and, stirring, wait until it is melted. When the cheese is finished, bring the fondue using starch to the desired consistency.
- Heat clay or ceramic pots for roast in the oven or microwave, fill them with cheese fondue and place on the table.
This recipe for making cheese fondue is one of the most affordable. He doesn’t even need a fondue box, which not everyone has at home in the kitchen.
Recipe for cheese fondue without wine
Composition:
- Gouda cheese or similar - 0.5 kg;
- milk - 0, 25 l;
- butter - 100 g;
- egg yolks - 5 pcs .;
- spices - to taste.
Method of preparation:
- Cut the cheese into small pieces, cover with milk and put in the fridge for an hour.
- Place the container of cheese and milk in boiling water. Stir for 30 minutes in a water bath.
- Add the butter and continue cooking until the mixture has the required thickness.
- Pour the mixture into a fonducer. Put it on a special burner.
- Beat the yolks and gradually add them to the cheese mass.
After that, you can invite guests to enjoy a tasty cheese treat. Such cheese fondue can be eaten by children.
In the cheese fondue, cooked at home according to any of the above recipes, you can also add chopped champignons, greens. This will give the dish a new flavor. The combination of different types of cheeses also allows you to get a unique taste.
