Swiss Recipes: Cheese Fondue ( Also Chocolate fundue and fondue Bourguignonne)

Fondue

Fondue is a Swiss, French, and Italian dish of melted cheese served in a pot over a portable stove, and eaten by dipping long-stemmed forks with bread into the cheese.

It was promoted as a Swiss national dish by the Swiss Cheese Union in the 1930s but its origins stem from an area that covers Switzerland, France and Italy.

Since the 1950s, the name "fondue" has been generalized to other dishes in which a food is dipped into a  pot of hot liquid: chocolate fondue, in which pieces of fruit are dipped into a melted chocolate mixture, and fondue bourguignonne, in which pieces of meat are cooked in hot oil.

I will give you the recipe to all three starting with the original Cheese fondue and finishing with the fondue bourguignonne.

Cheese Fondue

Ingredients:

-1 clove garlic, cut in halve

- 290 ml of white wine ( make sure it is a wine you would drink yourself)

- 1 teaspoon of lemon juice

- 225 grams of Emmental cheese grated

- 225 grams of Gruyere cheese grated

- 1 teaspoon of cornflour

- 1 tablespoon of Kirsch (optional)

- cubed bread pieces, for dipping

Step 1:

Rub the inside of the fondue pot with the halves of garlic.


Step 2:

Add the wine and lemon juice to the pot and heat until boiling. Lower the heat and gradually stir in the cheeses until melted, stirring all the time


Step 3:

If using kirsch, blend with the cornflour, otherwise use water. Add to the cheese mixture and cook gently until the mixture is smooth,


Step 4:

Your Fondue is now finished, serve your pot with bread cut into cubes and dunk these into the melted cheese using lonf forks.


Now for our chocolade lovers out there:

Chocolate fondue:

Serves: 6 people


Time: 15 minutes

Ingredients:

- 200 grams of plain chocolate

- large carton of fresh double cream

- a selection of fruit, marshmellows or any other treats great for dunking in hot chocolate.

Step 1:

Melt the chocolate in a bain marie, or in the microwave (put it in for 30 second blasts, stirring in between, until you reach the required consistency).


Step 2:

Stirr in your double cream as desired, all depending on how thick or thin you want your fondue to be. Myself i like my chocolate fondue to be not to runny but thick enough for it to stick to the dipping treats.


Step 3:

Your fondue is ready to serve use long forks to dip your treats in the melted chocolate and enjoy your feast together.



Now for i meat lovers a tasty treat of fondue bourguignonne served with 4 delicious dipping sauces.

Fondue Bourguignonne

Serves: 6 people

Time: 20 minutes

Ingredients:

-1kg beef fillet, cubed

-1 thyme sprig

-1 bay leaf

-1 rosemary sprig

-1 garlic clove

-vegetable oil for the fondue pot

For the tartare sauce:

- 250ml mayonnaise

- 3 cornichons, chopped

- 1 shallot, minced

- a few chives, chopped

- a few parsley sprigs, chopped

For the Oriental sauce:

- 250ml mayonnaise

- 1 tablespoon soy sauce

- 1/2 teaspoon wasabi paste

For the American sauce:

- 250ml mayonnaise

- 1 tablespoon ketchup

- 1/4 teaspoon Tabasco (or other hot sauce)

For the Spanish sauce:

- 250ml mayonnaise

- 1 pinch saffron powder

- 1 roasted red pepper from a jar

Step 1:

Start by preparing the sauces

For the tartare sauce:

In a small bowl, mix the mayonnaise with the cornichons, shallots, chives and parsley. Season with salt and pepper.

Refrigerate until ready to serve.

For the Oriental sauce:

In another small bowl, mix the mayonnaise with the soy sauce and wasabi paste.

Refrigerate.

For the American sauce:

In a third small bowl, mix the mayonnaise with the ketchup and Tabasco sauce.

Refrigerate.

For the Spanish sauce:

In a fourth small bowl, mix the mayonnaise with the saffron and red pepper that you have crushed.

Refrigerate.

Step 2:

Put the oil in the fondue pot with the bay leaf, thyme, garlic clove and rosemary, and heat over medium heat.

Step 3:

Once the oil begins to bubble gently, remove the herbs and garlic; be careful not to burn yourself. Have guests put a cube of meat on a long forks and dip in hot oil till desired doneness.

Serve with the assorted sauces you have made.

And in Switzerland they would now say " En guete " which means;

                                                           " Enjoy your Meal"

Where can we find Switzerland in the world?

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