Fondue is not a very ordinary dish, which can also be called sauce or appetizer. It is very tasty, viscous, serves as an excellent dip for slices of bread, vegetables, smoked meats and meat. Initially, the cheese was cooked at the stake. At home, you can make fondue on a burner or on a regular gas stove.
Cheese fondue - general principles of cooking
Fondue is made from several types of cheese, one grade is undesirable to use. It is important that the product melts well. Most often they take Gruyere, Vashran, Emmental. But you can replace them with other varieties that are more available, for example, Gouda cheese. Real cheese fondue is made with cherry kirsch. This is a strong alcoholic drink that was previously used exclusively for medicinal purposes. But now more and more often it is being replaced with white wine, gin, sometimes made with champagne, such a recipe is just below.
What else is added:
• garlic, onions;
• milk products;
• starch or flour.
For melting, you need a special fondue bowl. It is a ceramic or cast iron bowl, sometimes a bowler hat with legs. Also need a burner with stand. At home, it is increasingly being replaced by a conventional stove. If there is no stock, then you can take a pot or saucepan with a thick bottom. It is good if the dishes have a non-stick coating.
Classic Cheese Fondue
To prepare a classic cheese fondue, you need white dry wine, you can son-in any variety at your discretion. In order not to digest the mass and correctly melt, you will additionally need an oven.
Ingredients
• 800 g of cheese;
• 200 ml of white wine;
• 4 cloves of garlic;
• 50 ml cream;
• 1 onion head;
• 20 ml of butter (can be creamy).
Cooking
1. We take a dry ceramic or cast iron bowl for fondue. Cut one peeled garlic clove and rub the entire surface from the inside. The rest of the whole garlic is simply peeled and rubbed, it is not needed yet.
2. Pour the cream. A low fat product may be used. 10% is enough for this dish.
3. We rub all the cheese, put it in a prepared dish.
4. Add warmed wine. Sometimes reduce the amount to 100 ml.
5. If you place the bowl on the stand and on the burner now, the cheese may burn out. Therefore, we send the dishes for 5-7 minutes in the oven.
6. As soon as the cheese begins to melt, remove it and stir. Put in the oven for a few more minutes.
7. Meanwhile, you need to prepare the onion. We clean the head, cut very finely. We put the frying pan on the stove, send the oil, heat it, then we pour the onion.
8. Fry the vegetable until golden brown and turn it off.
9. We take out the melted cheese from the oven.
10. Add the fried onions and chopped garlic, mix thoroughly and put on the burner.
11. We warm the cheese, but do not let it boil. The mass should turn out to be hot, viscous, stir from the bottom, so that heating proceeds evenly.
12. Warm up for about ten minutes, so that the mass is saturated with the aromas of onions and garlic.
13. Serve the fondue to the table with slices of smoked meats, pickled cucumbers, bread. Usually set with a burner turned on for minimal fire. Slices are chopped on a fork, dipped in a viscous cheese mass.
Dutch cheese fondue
Recipe for a 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 g of cheese;
• 2 tbsp. l gina;
• 1 tsp caraway seeds;
• 130 ml of milk;
• 0.5 onions;
• 2 tsp cornmeal;
• black pepper;
• 0.5 loaves.
Cooking
1. It is advisable to prepare the baton in advance. To do this, cut it into cubes, put it on a baking sheet and put it in the oven. You can fry crackers in a pan. In this case, do not forget to flip the pieces.
2. Cheese should be grated or cut into small pieces, as convenient.
3. Using a piece of onion, rub the inside of the fondue dish or saucepan.
4. Sift corn flour through a strainer, combine with gin and mix thoroughly.
5. Pour milk into a grated onion form or into a saucepan, put on a stove. Bring the liquid to a boil.
6. Add cheese, reduce the heat a little. Cook for melting, stir.
7. As soon as the cheese begins to melt, add cumin to the mass. Stir. We are waiting for all the lumps to finally disperse.
8. Put the flour mixed with gin, warm for another minute.
9. Add black ground pepper. Salt is usually not needed, but you can always try and bring it to the right taste.
10. Stir and serve with the cooked crackers from the loaf.
Come tomorrow cheese fondue with champagne
This variant has a very unusual name for cheese fondue, but it is incredibly tasty due to the use of champagne and spices. If you can’t get these types of cheese, then replace with other varieties at your discretion. This is a rather spicy dish, but the amount of pepper can be slightly reduced, this is optional.
Ingredients
• 400 g of Gruyere cheese;
• 400 g of Vashiran cheese;
• 0.3 tsp nutmeg;
• 1 tbsp. l corn starch;
• 300 ml of champagne;
• clove of fresh garlic;
• 1 tsp dry garlic;
• 0.3 tsp cayenne pepper;
• 0.5 tsp red hot pepper;
• 600-700 g of white bread.
Cooking
1. Grate the fondue dishes with a clove of garlic, add corn starch or corn flour. The remaining garlic is crushed by a press.
2. Gently dilute the flour with champagne, stir it so that no lumps appear.
3. Put on the burner.
4. Grate coarsely all the cheese, pour to a boiling champagne.
5. Reduce the fire, warm on a small fire until all the pieces are melted.
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 remained after rubbing the form.
8. Stir the cheese mass and warm it up for a couple of minutes so that the spices reveal their flavor.
9. String the slices of bread on sticks or forks, dip in viscous cheese and try!
Alcohol-free cheese fondue
If you can’t drink alcoholic drinks or just don’t feel like it, then you can cook a cheese treat without them. It is important to keep the proportions exactly 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 coarse cheese, combine with milk, leave for several hours in the refrigerator, the mixture should be infused.
2. Grate a bowl of garlic, shift the cheese mass and add softened butter.
3. Melt over low heat until smooth.
4. Beat egg yolks until light foam. Put in cheese sauce, stir quickly, continue heating.
5. Add salt to taste, put black pepper.
6. Garlic, which remains after greasing the dishes, is crushed and added to the cheese. If desired, you can enter a few more cloves.
7. As soon as the mass reaches the desired consistency, serve the fondue to the table.
Cheese fondue with herbs and calvados
One of the most flavorful variations of cheese fondue. You can use any greens of your choice or strictly adhere to this recipe.
Ingredients
• 400 g of various cheese;
• 50 ml of calvados;
• 150 ml of white wine;
• three leaves of mint;
• sprig of rosemary;
• two branches of dill;
• a 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 to a minimum, slowly melt all the pieces.
3. Chop mint, rosemary, dill sprigs. You can use less greens or introduce something else. Add to melted cheese.
4. Throw a pinch of nutmeg.
5. Add black pepper. It is better to grind it immediately before cooking, the aroma will be more pronounced.
6. Stir everything thoroughly, add calvados.
7. Warm up the fondue for a few minutes, be sure to stir.
Cheese Fondue with Chicken
A recipe for an amazing chicken and cheese sauce. It is prepared incredibly simply, it turns out very tasty. Slices of fillet are used here.
Ingredients
• 500 g of chicken;
• 350 g of cheese;
• 100 ml of wine;
• 2 cloves of garlic;
• 1 tsp curry seasonings;
• 2 tbsp. l vegetable oil;
• 2 tbsp. l soy sauce;
• a pinch of nutmeg.
Cooking
1. Cut the chicken into small cubes or cubes, which will be conveniently dipped in fondue, that is, not large. Sprinkle with seasoning curry, sprinkle with soy sauce, stir. Leave for ten minutes.
2. We heat the wine in a saucepan until hot, but not all. We leave approximately 40 ml.
3. Grate the cheese, add to the wine and begin to slowly melt it.
4. Pour a little oil into the pan, spread the chicken pieces in one layer, fry on each side for a minute. We cover the chicken with a golden brown. Due to soy sauce, it will appear quickly enough.
5. Once the cheese is completely melted, add the chopped garlic and the remaining wine. Stir. Warm up another minute.
6. Serve the chicken with the cheese dish immediately, while they are still hot.
Cheese fondue - useful tips and tricks
• The Swiss use only wooden shovels to stir the cheese fondue and drive the figure eight on the cheese, describing the infinity sign. It is believed that this technique allows you to get 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 starch diluted in wine will help thicken the dish.
• Fondue can be served not only with bread or meat products. Cheese goes well with pickles, olives, seafood. These products are also pricked with sticks or with ordinary forks.
