Fondue is the main and almost the only national Swiss dish. Born by shepherds amid the snow-capped mountains, it is ideal for leisurely, friendly gatherings on long winter evenings. French baguette, with its tender crumb and crisp, which allows a piece of bread to stay on the fork, literally created for fondue. In the choice of cheeses follow your preferences, but remember - the cheese is younger, the easier its taste. And a bottle of wine to a hot fondue will not hurt.
Each canton has its own recipe for fondue. Usually it consists of a mixture of 2 Swiss cheeses - "Gruyer" and "Emmental" - in different proportions, melted in a dry white wine with the addition of cherry vodka. If the fondue is cooked without wine, the pieces of bread are first dipped in plum schnapps, and only then into the melted cheese. In Geneva, for example, fondue is added to pieces of morels.
Fondue is not just a dish, it's a real ritual. Nothing brings people together like a joint meal from a common "cauldron". There is a whole fondue-etiquette. So, if a woman accidentally drops a piece of bread into her cheese, she should kiss all the men present. If a man is so "castaway", he buys a bottle of wine. And if he loses his bread again, the next fondue party is obliged to host.
Fondue Neuchatel
Ingredients:
- cheese "Gruyer" - 300 g;
- cheese "Emmental" - 100 g;
- garlic - 1 clove;
- corn starch - 2 tsp.
- white dry wine - 1 item;
- lemon juice - 1 tbsp. a spoon;
- vodka cherry (kirsh) - 1 tbsp. a spoon;
- salt, pepper black ground - to taste.
Preparation
With cheese cut the crust, rub it on a large grater and mix it. Prepare the bread in advance - it is better to take stale so that later not crumbled in the melted cheese - cut it into small cubes. The clove of garlic is cut in half and rubbing the inner surface of the fondue, after garlic is thrown away - we will not need it any more.
We install the fonduffpot on the burner, light the fire and pour the juice and wine into the bowl. Stirring, pour a thin stream of starch. When the liquid warms up, we cover the cheese and stir until it completely melts. Solim, pepper to taste. If the mass is too liquid, add a little starch. At the end, pour in cherry vodka and mix. We remove the fire to a minimum and dunk the bubbling cheese mass of slices of bread, threaded on the forks.
Cheese fondue in pumpkin
Ingredients:
- pumpkin - 1 piece;
- cheese "Gruyer" - 300 g;
- cheese "Emmental" - 300 g;
- cream - 2/3 items;
- white dry wine - 2/3;
- corn flour - 1 tbsp. a spoon;
- olive oil - 2 tbsp. spoons;
- onion - 1 piece;
- garlic - 2 cloves;
- chili pepper - 1 pc .;
- Fresh mushrooms - 200 g;
- sage - 3 sprigs;
- salt - to taste.
Preparation
With a flat round pumpkin, cut the crown and clean the insides, removing seeds and fibers. We rub the pumpkin from the inside with salt, a spoon of olive oil, a clove of garlic and spices. We send it to bake in a preheated to 180 degree oven for 45 minutes. In the frying pan, warm up the remaining oil and fry on it finely chopped onion, garlic and chili for about 3 minutes. Then add finely chopped mushrooms and fry for another 5 minutes. Add the flour and pass for 2 minutes. We pour the wine, bring it to a boil and remove the frying pan from the fire.
And when the cheese is finished, this improvised vessel can also be eaten by scraping the flesh with the spoons - an ideal treat for friends on a bright Halloween holiday!
If you want to diversify your holiday table, we recommend you try meat fondue , the guests will certainly be delighted.