Fondue - what is it? Fondue classic. fondue preparation

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Fondu is the national dish of Swiss cuisine. It has an amazing aroma and an unusually delicate taste, as well as many interesting traditions associated with it, which will help turn an ordinary dinner into an extraordinary evening full of impressions.

General information

Fondue, what is it? Its name comes from the French word "fondre", which translates as "melt". The composition of the traditional Swiss cuisine includes two types of cheese - Gruyère and Emmental, which are melted in dry white wine, sometimes with the addition of cherry vodka (kirsch). However, in different parts of Switzerland you can find your own fondue recipe, which is distinguished by a wide range of added ingredients, from the presence of which the dish only benefits.

Fondue is not just a dish, it is a special style of communication, certain traditions, etiquette. It is consumed by sticking a piece of bread or other side dish on a long fork and dipping it into a melted mass of cheese and wine. The fork is usually held over the fondue bowl so that the excess cheese sauce drains back and it cools slightly. Breadthey eat from the fork carefully so as not to touch it with their mouth, because she again has to plunge into the common dish.

The history of fondue

What is this dish and what is its history? Its origin is laid down by Swiss shepherds. On alpine pastures they ate slices of bread dipped in a mixture of melted cheese and wine. This hearty dish laid the foundation for the emergence of fondue itself in its various variations, and also outlined the ceremony of its use.

There is another version of the appearance of the dish, which originates in peasant cuisine. Zealous housewives collected old dried pieces of cheese and melted it in a cauldron, where they dipped bread and ate.

Gradually, this dish began to appear on the tables in aristocratic society, of course, it was already prepared from the best varieties of wine and cheese, and also ate with the best and freshest bread.

The fondue dish quickly spread to cuisines around the world, and in each of them acquired its own special identity, thanks to experiments with its preparation.

Fondue dishes

Initially, only heat-resistant, more often cast-iron dishes, usually pots, were used to prepare this dish. They were the best option for melting pieces of cheese both on the fire and in the oven. To date, fondue has gained such popularity and is so loved by gourmets that special dishes for its preparationpresented in the form of various modifications, and making a choice is not so easy.

Fondue pots are made of cast iron, stainless steel, copper, ceramics. Electrical appliances have become very popular. Their appearance is also quite diverse. They are like a pot on a special stand where the sauce is poured. The fondue pot, thanks to a burner or a candle, allows you to keep the dish warm. Also, the device is supplemented with skewers for stringing pieces of bread, vegetables or fruits. For them, it is possible to have separate cups placed around the fondue pot

However, if such dishes are not available, you can always use an ordinary saucepan or pot. And in them you can cook a dish that does not differ in taste from the one created even in the most exquisite fondue maker.

Preparing classic fondue

Classic cheese fondue is prepared in the following way.

Ingredients needed to make it:

• Gruyere cheese - 300 grams;
• emmental cheese - 250 grams;
• garlic - 3 cloves;
• cornmeal - 4 teaspoons;
• dry white wine - 300 ml;
• cherry vodka - 60 ml;
• ground black pepper, nutmeg - to taste.

Cooking

Crush the garlic using a garlic press and brush it on the inside of a fondue bowl.

Grate the cheese on a fine grater or use a food processor to grind it.

Into the bowlfor fondue, pour wine, warm it slightly over low heat, without boiling.

In a separate saucepan, mix cornmeal with vodka and add 2/3 of this mixture to the warmed wine.

The heated mixture must be constantly stirred, preferably with a wooden spoon. Pour the chopped cheese into the bowl and mix the resulting mass thoroughly.

After that, add the remaining mixture of cornmeal with vodka, black pepper and nutmeg. Adding saffron and turmeric is allowed, these seasonings also go well with the taste of the cheeses used.

The mass must be stirred until it acquires the necessary density and uniformity. Cook fondue over low heat to avoid burning the cheese.

The cooked dish is served in special fondue pots that allow you to maintain its temperature. For dipping use bread or cookies. Fondue, recipes, photos of the final dish are presented to your attention.

What to replace the missing ingredients?

The recipe for a classic fondue was presented above. How to cook this dish in our kitchen if we couldn't get the right ingredients?

Corn flour can be replaced with the appropriate grits, after bringing it to a powder state with a coffee grinder or spice grinder.

Gruyère is a classic Swiss cheese with a special nutty flavor that is not always available. Replace it with ordinary hard cheese, which has a spicy taste. Alternative options may be mozzarella, beaufort, fotina,edam, cheddar, kostroma cheese or hunting cheese with pepper.

Cherry vodka is another rare ingredient. Instead, you can use vodka infused with cherry fruits for a month. Slivovitz is also suitable - a type of fruit vodka, its taste and aroma are most consistent with what you are looking for.

Cheese French Fondue

There are many cooking options for this dish, but the following recipe is most consistent with the classic version. The best French fondue is, first of all, good white wine and well-chosen cheeses with a specific taste. This dish is served with slices of white bread.

Ingredients needed to make it:

• comte cheese - 200 grams;
• Beaufort cheese - 200 grams;
• garlic - 1 clove;
• dry white French wine - 300 ml;
• potato starch - 4 teaspoons.

Cooking

Grate the fondue bowl with garlic, pour in the wine. Bring it to a boil and reduce the heat. Add chopped cheese in parts, constantly stirring the resulting mass. When the mixture becomes homogeneous, add starch and stir. Wait until the mass thickens and remove from heat.

Meat fondue

Meat fondue, what is it? This is a variant of cooking a classic dish, which is adapted for meat lovers. Here, all components are optimally selected, including the composition of sauces. Ingredients needed to make it:

• meat (beef, pork or veal) - 200 grams per serving;
• vegetable oil forfrying.

Ingredients for egg sauce:

• egg - 1 piece;
• vinegar - 1 tablespoon;
• mustard - 1 teaspoon;
• vegetable oil - 200 ml;
• gherkins - 4 pieces;
• onion, pepper, s alt to taste.

Ingredients for tomato sauce:

• sugar - 4 tablespoons;
• vinegar - 6 tablespoons;
• tomato paste - 3 tablespoons;
• starch - 1 teaspoon;
• s alt - 1 teaspoon;
• soy sauce - to taste.

Cooking

Cut the meat into medium-sized cubes and roll into balls. Prepare sauces.

Egg sauce is prepared as follows: boil the egg, peel and cut in half and separate the yolk from the protein. Mash it and mix with mustard and vinegar, sprinkle with s alt and pepper, mix everything well until a homogeneous mass is obtained. Add vegetable oil to the mixture in a thin stream, while whisking it with a mixer. Grind the egg white, onion, gherkins and combine with the prepared sauce.

Tomato sauce is prepared as follows: bring tomato paste, sugar, vinegar to a boil, add s alt, soy sauce and starch dissolved in a little water.

Thread meat on forks and fry in hot vegetable oil. Dip the finished pieces in any of the prepared sauces and eat.

Non-alcoholic fondue

Wine Free Cheese Fondue is a great option for people who don't drink alcohol as well asa wonderful meal for children.

Ingredients needed to make it:

• cheese of several varieties - 300 grams;
• garlic - 1 clove;
• egg yolks - 2 pieces;
• butter - 60 grams;
• milk - 150 ml;
• black pepper, nutmeg, s alt to taste.

Cooking

Cheese is cut into small pieces, poured with milk and soaked for several hours, then melted in a water bath with the addition of a portion of butter. When the mass becomes homogeneous and viscous, beaten egg yolks are introduced into it, with constant stirring. The mixture should not boil, otherwise the yolks will curl. Lastly, add the rest of the butter, seasonings and s alt. Consume with bread.

Vegetable Fondue

Cooking fondue with vegetables will help diversify the table, as well as create a tasty and he althy dish.

Ingredients needed to make it:

vegetables (broccoli, zucchini, carrots, cauliflower) - 200 grams per serving

Ingredients for sauce:

• egg - 2 pieces;
• vegetable oil - 200 ml;
• lemon juice - 1 tablespoon;
• garlic - 2 cloves;
• s alt, pepper - to taste.

Ingredients for batter:

• egg - 2 pieces;
• beer - 400 ml;
• flour - 4 tablespoons;
• vegetable oil - for frying.

Cooking

Beat egg yolks, add lemon juice and mix. Without stoppingstirring, slowly add vegetable oil in a thin stream until a homogeneous mass is obtained. Grind the garlic with a garlic press and mix with the sauce. Add s alt and pepper to taste.

Make a batter from eggs, flour and beer - mix all the ingredients well.

Wash vegetables, cut into small pieces. If they are too hard (carrots, cabbage), pre-boil them in s alted water for several minutes. Then rinse with cold water and let it drain.

Fry prepared vegetables in hot vegetable oil, after dipping them in batter.

Chocolate fondue

There are a lot of recipes for this dish, everyone considers it his duty to contribute to his recipe, contributing to its improvement. We bring to your attention the following version of fondue. How to cook it in the simplest way, avoiding unnecessary additions. The option is in front of you, although if you wish, based on it, depending on your preferences, you can create a masterpiece that is right for you. A wonderful kind of fondue, recipes, photos of the final dish in front of you.

Ingredients needed to make it:

• chocolate - 500 grams;
• butter - 50 grams;
• milk powder - 3 tablespoons;
• cream - 2 tablespoons;
• sugar - 100 grams.

Cooking

Chop chocolate by simply breaking it into small pieces or using kitchen appliances. Place it in a saucepan and put it onsmall fire. Pour in the cream, milk powder diluted in a small amount of water, sugar and butter. The mixture must be mixed well and left on fire for several minutes to transform into a homogeneous thick liquid mass.

Serve chocolate fondue with biscuit and fruit. This exquisite delicacy will delight not only adults, but also delight children. If it is not intended for a sweet table, then 50 - 70 ml of cognac is allowed. This will give the chocolate fondue a special zest.

Another way to make cheese fondue

To create this dish, as you know, specially designed utensils are used - a fondue pot. How to make fondue without it? There is a wonderful recipe for this dish in a slow cooker.

Ingredients needed to make it:

• cheese - 350 grams;
• garlic - clove;
• dry white wine - 150 grams;
• cream 20% - 75 grams;
• potato starch - 10 grams;
• spices, s alt - to taste.

Cooking

In a separate bowl put the cream, starch grated with a little water, sugar and mix until smooth.

Pour wine into the capacity of the multicooker, press the "Start" button on the "Multipovar" program at a temperature of 100 degrees and a duration of 10 minutes.

After 5 minutes, put the chopped cheese with garlic into the bowl. At the same time, constantly stir the mass to obtain a homogeneous consistency. Then add a mixture of cream, starch and sugar, without stoppingmixing.

After the program ends, you can enjoy a wonderful dish - fondue in a slow cooker.

Opinions on fondue

Of course, how many people, so many opinions. There is no such dish that would be to the taste of all people. This also applies to fondue. Reviews that are associated with it vary greatly. The dish undoubtedly has an amazing, delicate taste, rich aroma, and an interesting history. However, it has one indisputable drawback, which excludes its constant presence on our table. This is his calorie content. But, as elsewhere, in order to safely consume your favorite dish, you can use some tricks.

Naturally, the calorie content of fondue depends on its ingredients - mainly cheeses, since dry wine can be ignored. If desired, you can use less high-calorie cheeses, and instead of bread dipped in sauce, take vegetables.

In any case, if someone cares about the harmony of their figure, you can cook fondue for your loved ones who prefer hearty meals. They will definitely like it and they will surely appreciate your culinary talent.

Fondue traditions

This dish has many interesting customs originating in Switzerland. Having spread all over the world, they have undergone some changes, because in each country that loves fondue, they are intertwined with their own customs, principles and have a shade of the mentality of this nation. When the guests gathered at the common table,he exhibited a fondue pot with a smoking fragrant dish. Each person present was given a special fork and plate.

into the mouth. They tried not to touch the fork with their mouth, as it will repeatedly dip into the common dish, and the rules of hygiene, like good manners, are relevant everywhere and always.

If a guest dropped a piece of bread into a common sauce, he was subjected to a “punishment”. If it was a woman, she was obliged to kiss all the men sitting at the table. If a man - he bought a bottle of wine for all those present. It is possible to force an unfortunate eater to fulfill a predetermined wish. If someone dropped his bread a second time into the common sauce, he was obliged to make a fondue reception in his house and invite everyone present there.

Therefore, to the question of fondue, what it is, you can definitely answer that it is not only an amazingly tasty and satisfying dish, but also a great opportunity to spend a fun and interesting evening. A fascinating conversation will serve as a great addition to dinner and will leave a lasting impression in the soul of everyone.