AUTHENTIC SWISS FONDUE
I did extensive traveling in Europe during my adventurous youthful years (1970's and 80's). My all time favorite meal from those travels was Swiss Fondue made with Gruyere and Emmenthal cheese. I was so obsessed with this fondue that I bought myself an Oster Electric Fondue Pot when I became engaged so I could share this...
Provided by Susan Bickta
Categories Other Main Dishes
Time 25m
Number Of Ingredients 8
Steps:
- 1. Rub the inside of the fondue pot with garlic clove, then discard.
- 2. Pour wine into fondue pot and heat on HIGH until bubbles start to rise to the surface.
- 3. Meanwhile, mix cornstarch and kirsch in a custard cup, set aside. Mix the baking soda and spices in another custard cup and set aside.
- 4. When wine is ready, add the grated cheeses by "thirds", stirring constantly after each addition until cheese is melted.
- 5. When mixture starts to bubble, stir the cornstarch mixture again and quickly add to the melted cheese. Stir constantly until mixture is thickened, about 1-2 minutes.
- 6. Reduce heat to MEDIUM and add the baking soda and spice mixture. Mix well. Be very careful at this point as the mixture will start to "foam up". Keep stirring and have guests start to dip their bread cubes in the fondue to keep pot from overflowing.
- 7. Serve with cubes of crusty "European" style bread for dipping. When cutting bread into cubes, try to cut so each cube has crust on it. This will prevent the bread from falling off of the fork and into the fondue.
- 8. HINT: try to have all ingredients "prepped" and ready to go. Once you start making the fondue, it cooks fairly quickly. Serve with sweet pickles, olives..... any kind of acidic side.
- 9. This fondue can also be prepared on your stovetop and then transferred to a traditional ceramic fondue pot and kept warm using "sterno". One of the "delicacies" from this dish is the small amount of melted cheese that is left in the bottom of the pot ..... it will start to brown and has a wonderful toasty, nutty flavor. So, try leaving a small amount in the bottom of the pot ..... let it brown .... and then fight with your guests about who gets to eat it!!!
AUTHENTIC SWISS FONDUE
A few years ago, while travelling through Freiburg in Switzerland, I tasted the best cheese fondue that I had ever had or have since. Unlike most of the uninspiring fondues that I had sampled before, this was a delightful blend of subtle flavours that complimented each other perfectly. I have prepared this dish a dozen or so times now to family and friends and it has never let me down.
Provided by Mark Cross
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Rub the inside of a flameproof dish with the garlic, add the wine and lemon juice.
- Place dish over a gentle heat and warm.
- Add the cheese and stir mixture until the cheese has melted and is beginning to cook.
- Blend the cornflour to a smooth cream with the kirsch and add to mixture with seasoning.
- Continue to cook for a further 3 minutes or until mixture is of a thick consistency.
- Serve immediately with warm bread and potatoes (cooked mushrooms and rolled ham work well as well).
AUTHENTIC ORIGINAL TRADITIONAL SWISS FONDUE (OLD WORLD RECIPE)
Make and share this Authentic Original Traditional Swiss Fondue (Old World Recipe) recipe from Food.com.
Provided by Mimi Bobeck
Categories Lunch/Snacks
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- The optimal choice of pots is a steel or cast iron medium sized pot (2 quart) with an enameled interior.
- In a medium sized bowl, combine the three cheeses and toss with the flour.
- Rub the inside of the fondue pot with the garlic halves.
- Add the wine and heat over medium heat until hot, but not boiling.
- Stir in lemon juice and kirsch.
- Add a handful of cheese at a time to the wine mixture, stirring constantly and not adding more cheese until the previous has melted, bubbling gently and has the appearance of a light creamy sauce season with pepper and nutmeg.
- Remove the pot from the heat and place over an alcohol safety burner on the table.
- Adjust the burner flame so the fondue continues to bubble gently.
- Serve with plenty of crusty bread cubes.
SWISS FONDUE
Steps:
- Toss the 2 cheeses together with the cornstarch. Rub the inside of a heavy saucepan with the cut garlic clove. Add wine and 2 tablespoons Kirsch and bring to a boil. Reduce the heat to medium-low and add the cheese mixture, stirring, until mixture is hot and smooth.
- Add remaining 2 tablespoons Kirsch if mixture is too thick. Season with nutmeg and pepper, to taste. Transfer to a fondue pot and serve immediately with dippers of choice.
SWISS FONDUE
My husband grew up in Switzerland and it's there where I truly began to appreciate fondue. There are many variations of fondue in Switzerland, but this is the most common version. I love the ritual and it's so fun (and easy!) for entertaining. If you can get your hands on it, a splash of kirsch just before serving really gives fondue a fortifying kick.
Provided by Diana Moutsopoulos
Categories Cheese Fondue
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Combine Gruyère cheese, Emmental cheese, and cornstarch in a bowl. Mix until the cheese is evenly coated. Set aside.
- Rub the cut side of the garlic all over the inside of a fondue pot or heavy saucepan. Add wine and place over medium heat. Bring to a simmer, then gradually add cheese and cornstarch mixture. Stir with a spatula, gently stirring in a figure-of-eight motion, until all of the cheese is added and the fondue is smooth and homogenous. Reduce heat to medium-low if the fondue is boiling too vigorously.
- Immediately serve fondue, preferably over a warmer. If you used a saucepan on the stove to heat the fondue, you can carefully transfer the fondue to a fondue pot to serve.
Nutrition Facts : Calories 901.9 calories, Carbohydrate 47.3 g, Cholesterol 156.1 mg, Fat 48.6 g, Fiber 4.6 g, Protein 52.1 g, SaturatedFat 28.9 g, Sodium 1358.4 mg, Sugar 4 g
TRADITIONAL SWISS FONDUE
Make and share this Traditional Swiss Fondue recipe from Food.com.
Provided by littleturtle
Categories Potato
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In fondue pot, heat wine, lemon juice and mustard to boiling; then reduce heat to low.
- Toss cheese with arrowroot and gradually add cheese mixture to wine mixture in pot, stirring constantly.
- When cheese is melted, stir in kirsch.
- Sprinkle with nutmeg, and serve with french bread or potatoes.
Nutrition Facts : Calories 856, Fat 48, SaturatedFat 27.9, Cholesterol 162.7, Sodium 1296.3, Carbohydrate 44.1, Fiber 2.4, Sugar 2.4, Protein 46.7
TRADITIONAL SWISS FONDUE
Make and share this Traditional Swiss Fondue recipe from Food.com.
Provided by Salt in SF
Categories Scandinavian
Time 45m
Yield 1 pot, 4 serving(s)
Number Of Ingredients 13
Steps:
- Cut the garlic clove, then rub it all inside of the fondue pot. Pour in the wine and lemon juice, and place over the lit burner. Gradually add the cheese, stirring throughout until completely melted.
- When the cheese has melted and begins to bubble, blend the cornstarch with the kirsch and stir into the pot. Cook, stirring, for 2 to 3 minutes. Add remaining ingredients to taste.
Nutrition Facts : Calories 796.4, Fat 20.3, SaturatedFat 10.9, Cholesterol 59.4, Sodium 882.2, Carbohydrate 118.6, Fiber 11.1, Sugar 34.1, Protein 32.2
SWISS FONDUE WITH 4 CHEESES - AN AUTHENTIC RECIPE
My family lives on the border of Switzerland in France, and this recipe has been with them forever. I believe it to be a true Swiss Fondue recipe, and wanted to post it for those desiring an authentic taste. In searching the other recipes on Zaar, I was absolutely horrified by some of the ingredients... mustard, worcesterchire sauce, blue cheese!! I hope you enjoy this treasured recipe and the good times that it brings. Please note, that you may not be able to find Appenzeller cheese. You may substitute it by adding larger quantities of Gruyere and/or Emmentaler. Jarlsberg is a bit more mild and won't have the same punch that the others do. ***The formula is: 1/2 lb cheese per person, 1/4 cup of wine per person, 1 clove of garlic per person. Adjust accordingly for larger or smaller dinner parties. This recipe will serve 4. The cheese measurements are flexible and can go up or down by a few ounces or so... you don't need to be exact, but just follow the formula to be: Larger portion of Gruyere and Emmentaler, Smaller portion of Jarlsberg, and Smallest portion of Appenzeller. When purchasing the cheeses, remember that the rind will be cut off and will reduce the amounts of usable cheese by several ounces, so plan to buy a bit larger block of each.
Provided by Dans La Lune
Categories One Dish Meal
Time 1h25m
Yield 2 lbs cheese, 4 serving(s)
Number Of Ingredients 10
Steps:
- Cut off all rinds from each cheese.
- Cut all of the cheeses into cubes.
- Place cubes in a medium pot (preferably ceramic like Le Creuset) and put on the stovetop just below medium heat.
- Pour the white wine over the cheese in the pot.
- Crush the 4 cloves of garlic into the pot.
- Stir the pot, turning up the heat SLIGHTLY if necessary to melt. Remember that the cheese takes a while to melt, and if you turn up the heat too high in a fit of impatience then you will scorch the bottom of the cheese and have black chunks floating around in it -- so be patient and keep stirring and folding so it does not burn the bottom!
- Fold the cheese as it progressively melts so that the cubes on top can contact the heated bottom.
- Once the cheese has fully melted, assess the consistency to determine whether to raise the heat. If the cheese has fully melted, but is VERY thick and hard to stir, turn up the heat a bit (constantly stirring and folding) to melt it further. It should be creamy but not stiff.
- Meanwhile, in a small bowl, mix the Kirschwasser and the cornstarch together until smooth.
- When the cheese has reached the fully melted ideal, and it is easy to stir, add the Kirschwasser and cornstarch mixture and mix it in well. The cornstarch thickens the cheese and helps it all to coagulate so you don't have the cheese oils sitting in pools on top of the cheese.
- Stir in the nutmeg.
- The fondue should be well blended, creamy, and thick but not stiff. Test by dipping a cube of bread -- If the cheese does not stick or soak into the bread then you may need to turn the heat up, being careful not to burn the bottom.
- On the otherhand, if it is too thin, be careful not to add too much cornstarch or else you will get stuck with a stiff fondue that is hard to dip into. Try lowering the heat or adding slightly more cornstarch (mixed with Kirschwasser or water first).
- When the ideal consistency is reached, place the pot over the flame on the tabletop and serve.
- Bon appetit!
Nutrition Facts : Calories 647.7, Fat 38.8, SaturatedFat 23.2, Cholesterol 128.2, Sodium 514, Carbohydrate 24.3, Fiber 0.9, Sugar 2.4, Protein 39.8
CLASSIC CHEESE FONDUE
This traditional Swiss fondue - the sort you might have encountered in an Alpine ski lodge circa 1972 - calls for an equal amount of Gruyère cheese, for its depth of flavor, and Emmenthaler, for its supple texture; a shot of kirsch, for its cherry aroma and alcoholic oomph; and a little garlic, for bite. It takes all of 15 minutes, and will emerge as magnificently creamy, smooth and velvety as custard, but with a funky, deep flavor that dazzlingly enriches anything you dunk in the pot: bread cubes, apple slices, clementine sections, nuggets of salami, pretzels, tofu. It is even marvelous spooned onto a romaine lettuce salad in place of dressing.
Provided by Melissa Clark
Categories dips and spreads, appetizer, main course
Time 15m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Rub cut side of garlic on inside of large Dutch oven or heavy-bottomed saucepan, preferably cast iron, rubbing the bottom and halfway up the sides. Add wine and bring to a simmer over medium-high heat.
- Meanwhile, in a large bowl, toss cheeses with cornstarch. Add a handful at a time to simmering wine, stirring until first handful melts before adding next. Reduce heat to medium and stir constantly until cheese is completely melted. Add kirsch, if using, and heat until bubbling, about 1 to 2 minutes. Season with salt, pepper and nutmeg, if desired. Serve with crusty bread and other accompaniments. (See variations below)
Nutrition Facts : @context http, Calories 495, UnsaturatedFat 13 grams, Carbohydrate 4 grams, Fat 36 grams, Fiber 0 grams, Protein 32 grams, SaturatedFat 22 grams, Sodium 861 milligrams, Sugar 1 gram
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