Fondue recipes at home

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

Fondu is an original dish of Swiss national cuisine. It is usually cooked in a special dish (kaquelon) over an open fire. The basis of this dish is a melted mixture of different types of cheese with spices. Bread, olives, gherkins, boiled potatoes or other products are dipped into it with the help of special long forks. Fondue recipes are known. Some of them were created many years ago. But if desired, each hostess at home can come up with her own original version.

Types of fondue

Before listing all the famous fondue recipes, it is necessary to mention that this dish has several varieties. Depending on the liquid base, they distinguish:

• Cheese fondue. This is one of the more popular options. The composition of the mixture includes three main components: cheese, wine and spices.
• Chocolate fondue. The cooking method remains the same. True, in this case, the composition of the liquid massin addition to chocolate, cream, spices, various fruit juices and alcohol (brandy, rum or cognac) are included.
• Coffee fondue. Unlike the previous version, cherry liqueur is used as an alcoholic component. In addition, be sure to add some freshly brewed ground coffee.
• Caramel fondue. In this case, the mixture is prepared in milk with whipped yolks, starch and rum, and then poured with sugar melted in boiling water. Any fruits or marshmallows are then dipped into this mass.
• Burgundy fondue. In this case, the liquid base is ordinary vegetable oil. Pre-marinated raw meat is dipped into it. In hot fat, it bakes very quickly. Separately, various types of cheeses are served on plates.
• Chinese fondue. At home, the locals call it "ho go". Raw meat is also used here. True, they dip it already in boiling broth (mushroom or vegetable), and then in any of the proposed sauces.

All of these fondue recipes are good in their own way. To appreciate the dignity of each option, you can try to cook it yourself in a home kitchen.

Interesting to know

When studying various fondue recipes, you need to know that this dish has a rather ancient history. Experts say that it was created in the west of Switzerland about seven centuries ago. Today, there are officially two versions of the origin of this unusual dish. In accordance with the first version, fondue was invented by Swiss shepherds. It happenedby chance. Going to the mountains for pastures, they, as a rule, took bread and cheese with them from food. Over time, the products become stale. It was extremely inconvenient to eat them. In order to somehow satisfy their hunger, the shepherds decided to melt the cheese in a pot, filling it with wine. Then pieces of dried bread were dipped into this boiling mass.

But there is another legend. In accordance with it, fondue was created by local monks. As you know, during religious fasts it is not allowed to eat cheese. In the 13th century, a cunning priest named Vakarinus decided to get around this ban. He simply melted the product and got an unusual cheese soup. After much debate, the monks decided to add fondue to the list of dishes allowed for consumption during the fasting period. It is not known which of the two legends is more true, but historians still tend to the first.

Cheese fondue in a water bath

Everyone can make the famous fondue himself. The recipe at home or even camping conditions is easy to repeat. This requires the most common ingredients:

• 250 grams of cheese;
• half a glass of white wine;
• 60 grams of flour (or starch);
• 1 pinch nutmeg (grated);
• 2 cloves of garlic;
• 2 grams of mustard.

To prepare such a dish, you must use the following technology:

1. Grate the cheese on a medium grater. The mass should not be too small. For work, it is desirable to take a mixture of 100 grams of Swiss cheese and 150 grams of cheddar.
2. If there is no caquelon in the house, then you canuse a regular water bath. To do this, you need two pans of different diameters. They need to be put one inside the other, and the bottom half filled with water.
3. The inside of the top aroma container can be rubbed with garlic. After that, you need to pour wine into it, put mustard, spices and a third of the cooked cheese.
4. Put both pots on the fire. As soon as the cheese begins to melt, add the rest of the product in portions. The mass must be constantly mixed so that lumps do not form.

The hot mix is served straight to the table in the top pan. Nearby you need to put plates with crackers or other products of your choice. Each guest is en titled to a separate fork.

Chocolate fondue

Sweet lovers will love chocolate fondue. The recipe for its preparation is extremely simple. To do this, you need only three main components:

• 200 grams of any chocolate bar;
• 20 grams of liqueur (for children's menu use fruit syrup instead);
• 200 grams of cream (can be replaced with a 1:3 mixture of butter and milk).

Additional products (to serve):

berries, fruits, nuts, buns, cookies, marshmallows or marshmallows

This fondue is prepared very quickly:

1. First we need to deal with additional ingredients. Fresh fruit, for example, must be washed, dried, and then peeled and cut into pieces. Cookies can be simply arbitrarily broken. Buns or marshmallows are also neededcut into neat pieces. After that, the products must be laid out on separate plates.
2. Pour the cream into the pan.
3. Throw chocolate there, after breaking it into pieces.
4. Place the container in a water bath. Heat with constant stirring until the chocolate is completely melted. The pan can also be placed directly on the stove. But the mass, heated in a water bath, will turn out smoother and shiny.
5. As soon as the mixture begins to boil, pour in the liquor.

After that, the still hot fragrant mixture must be quickly poured into a special ceramic dish. Place it on a stand, and light a spirit lamp or an ordinary candle from below. This is necessary so that the mass is constantly warm. When pricking a piece of any of the prepared products with a fork (or skewer), all that remains is to dip it in chocolate.

Fondue with beer

How else to make delicious fondue!? You can come up with a recipe at home yourself, based on the products available in the kitchen. For example, wine is sometimes substituted for beer. In this case, for the best flavor, it is advisable to take a mixture of three types of cheese. The dish is prepared in a regular pan. For this recipe you will need:

• 250 milliliters of any light beer;
• 180 grams each of Cheddar, Gruyère and Monterey Jack;
• a little black pepper;
• 4 grams of dry mustard;
• one and a half tablespoons of wheat flour.

Method of cooking:

1. Grate the pieces of cheese and mix them in a bowlwith flour.
2. Heat the beer in a saucepan.
3. Once it boils, make the fire smaller. After that, gradually pour in the cheese and flour mass.
4. As soon as the food is completely melted and the mixture becomes homogeneous, add pepper and mustard.
5. Heat the mass for three minutes with constant stirring.
6. Pour it into a caquelon and serve with a French baguette.

The dish is usually placed in the center of the table. And the guests, armed with special long forks, sit around.

Non-alcoholic fondue

Strong anti-alcoholic beverages can make fondue too. In this case, it is not necessary to have recipes with photos. For work, standard technology is used. True, it has some subtleties. First you need to prepare the main products:

• 150 milliliters of milk;
• s alt;
• 2 egg yolks;
• 300 grams of any soft cheese;
• ground black pepper;
• 50 grams of butter;
• 200 grams of croutons.

Method of making non-alcoholic fondue:

1. Cheese cut into cubes, put in a bowl, pour over milk and leave it for a couple of hours in a dark cool place.
2. Prepare everything for the water bath.
3. Put the cheese and milk into the top pot.
4. Add some oil to them (about 30 grams) and mix everything well.
5. Simmer over low heat until the cheese is completely melted. It should become a little viscous.
6. Introduce egg yolks,pre-whipped with a whisk. After that, the mass must be brought to a boil again and warmed up a little.
7. Add the rest of the oil, s alt and a little pepper.

The dish is served in a fondue bowl with a set of forks or long skewers. Crackers can be poured onto a separate wide plate.

Classic

Connoisseurs of Swiss national cuisine should try the classic fondue recipe. You can cook the dish directly in the caquelon. And you can do it right in the presence of guests. But it is better to use special dishes exclusively for serving. And first you need to prepare the main ingredients for work:

• 30 grams of starch;
• 1 clove of garlic;
• 500 grams of Gruyere cheese;
• 1 tablespoon lemon juice;
• 375 ml dry white wine;
• 300 grams of Emmentaler cheese;
• 1 pinch each of white pepper and nutmeg;
• 4 tablespoons kirsch;
• 1 loaf of white bread.

To make a real cheese fondue, you need:

1. Grate the inside of the caquelon with a peeled clove of garlic.
2. Separately mix kirsch (strong cherry tincture or liqueur) with starch. The sauce should be fairly thick.
3. Cut off the films from the cheese and crumble it into small pieces.
4. Heat three-quarters of the measured amount of wine in a regular saucepan.
5. Add the juice of one lemon and gradually, with constant stirring, pour in the chopped cheese. Once it melts, pourleftover wine.
6. Continuing heating, add the prepared cherry sauce to the pot.
7. Add some pepper and nutmeg for flavor to taste.

The hot mixture should be poured into a caquelon, put on the burner and served with a loaf cut into small even pieces. Before each guest, you need to put a small plate and put a special long fork next to it. Today, there are even original fondue sets for 6 people on sale.

Fondu with cheese and mushrooms

Italians prepare cheese fondue in their own way. The recipe at home or other conditions is as easy to repeat as the classic version. True, in this case, the composition of the main mixture will be somewhat different. In Italy, fondue is used:

• 100 grams of mushrooms;
• 300 grams each of any hard and soft cheese;
• 4 eggs;
• 2-3 grams ground pepper;
• 250 milliliters of milk;
• 100 ml Italian white wine;
• 80 grams of butter;
• 800 grams of fresh white bread.

Italian fondue preparation technology:

1. Mushrooms cut into thin slices.
2. Coarsely grate the cheese.
3. Cut the bread neatly into even slices.
4. First, melt the cheese in a saucepan.
5. Beat eggs thoroughly with milk.
6. Slowly pour the resulting mass into a saucepan. At the same time, the fire should be small so that the mixture heats up no higher than 60 degrees.
7. Alternately add oil, chopped mushrooms andwine.

Now the finished fragrant fondue just needs to be poured into a special heat-resistant container and eat with pleasure in the company of friends for a pleasant conversation.

Chocolate cognac fondue

Despite the standard recipe, each housewife has the right to make chocolate fondue in her own way. The recipe at home can always be slightly modified. The main thing is that the dish turns out tasty, fragrant and retains the desired consistency. For example, you can use the following ingredients to prepare it:

• 400 grams of chocolate (2 bars);
• 180 grams of sweet condensed milk;
• 3 tablespoons of any cognac;
• 20-25 grams of finished instant coffee.

The process of making fondue consists of the following steps:

1. First the chocolate needs to be melted. You can do this directly in the fondue pot (caquelon).
2. Add the rest of the ingredients one by one.
3. Heat until the mass is sufficiently homogeneous.

Serve this fondue with a fruit platter. Pre-products must be washed and, if necessary, cut. Then everyone will be able to choose for themselves what is better to dip into the fragrant mixture: a piece of apple, banana, orange slice, strawberries or grapes.