cheese fondue, fondue, kirsch
By Sara Gray
Truly epic, fondue history starts with a recipe in Homer's Iliad (Song XI). Doesn't it stand to reason that the mixture described of Pramnos wine, grated goat's cheese and white flour was a fondue?
Well, whether that's what Homer was describing or not, fondue history states that the warm cheese dish originated in Switzerland but more specifically in the Canton of Neuchatel.
According to history experts, fondue consists of at least two varieties of cheeses that are melted with wine and a bit of flour. It's served communally out of pot called a "caquelon". Long forks are used by each guest to spear a cube of bread then the bread is dipped into the cheese and eaten.
How did cheese fondue get started?
Well, before we get into the nitty gritty of cheese fondue, let's back up for a second. The word fondue is a derivative of the French word, fondre, which means "to melt". However, this is only a part of how the word fondue is used today.
In doing my research of fondue history,"fondue" has a much broader meaning. It refers to foods that are dunked, heated, or cooked in sauce, oil, or broth in a fondue (or similar) pot. We know now, of course, that the Swiss take credit for the neighborly cuisine. They created it out of necessity, not because someone with too much time on their hands came up with a great idea for eating together!
Before the invention of the refrigerator, cheese and bread were made in the summer and fall to last through the winter. Both became extremely hard and inedible in that state. The bread became so much like concrete that it literally had to be chopped with an axe!
The Swiss realized that if hard-as-rock cheese was heated with wine over a fire, it softened and became deliciously edible. Bread that was too dried out to eat by itself, became soft and pliable when dunked in the melted cheese.
Once a necessity, the cooking method of fondue became a social custom of making the best of the long, cold Swiss winters by huddling around the fire with friends or family with a large pot of cheese and some hard bread. It's a tradition that has stood the years and travelled across the continents.
Fondue history states that the cooking method of fondue dates back to the 18th century when both cheese and wine were important industries in Switzerland. The simple-to-prepare meal used ingredients that were found in most average homes.
Most recipes we see for "traditional" Swiss style fondue are a combination of two cheeses used, Gruyere and Emmenthaler. They are combined because either cheese alone would make for a mixture that was too sharp or too bland.
Most recipes call for the cheeses to be melted in a dry white wine. This helps to keep the cheese from the direct heat as it melts, as well as to add flavor. Kirsch (a clear cherry brandy) was added if the cheese itself was too young to produce the desired tartness. Adding garlic gives the flavoring a good mellow taste, while the flour or cornstarch assists in keeping the cheese from separating.
Here's a delicious and easy recipe for traditional Swiss Fondue: What you'll need:
2 cups shredded process Swiss cheese (1/2 lb unshredded)
1 1/2 Tbsp cornstarch
1/4 tsp salt
1/8 tsp dry mustard
1/8 tsp nutmeg
1/8 tsp pepper
1 cup buttermilk
1 clove garlic
Dry white table wine
Cooked ham cubes
Toast triangles
Serve this version of Swiss fondue with ham cubes and toast triangles that are made ahead for swirling in the cheese mixture. You can also use fresh fruits such as apple and pear slices.
Start by tossing the cheese with cornstarch, salt, dry mustard, nutmeg, and pepper. Heat the buttermilk with the garlic in a double boiler or over hot water in the fondue pot. When thoroughly heated, remove the garlic and add the cheese mixture. Stir it until the cheese melts and is blending smoothly.
Heat the wine up a little and add gradually to the mixture, 2 Tbsp at a time. This keeps the fondue at a dipping consistency. Serve your guest and make sure each has a fondue fork to use with the ham cubes and fruit. Once you swirl the ham in the cheese mixture, place it on top of the toast triangle and eat until you can eat no more. Delicious!
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For more great info on Fondue and other types of appetizers and appetizer meals, visit http://www.easy-appetizer-recipes.com.
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Showing posts with label Fondue. Show all posts
Showing posts with label Fondue. Show all posts
Thursday
Cheddar Fondue
by Gerald Edgerton
Serves: 4 Servings
Ingredients:
1 lb Cheddar cheese; shredded
2 tb Flour
1 c Milk
1 ts Onion; grated
1 ts Worcestershire sauce
1 pn Cayenne
Salt to taste
Instructions:
Mix shredded cheese and flour until cheese well coated. In a fondue pot
heat milk and onion to not quite boiling. Stir in the cheese a little at a
time, continuing to heat and stir until all the cheese is melted. Add
worcestershire sauce and cayenne, and salt to taste. Keep hot over alcohol
burner. Serve with French bread cubes. Readmore »»
Serves: 4 Servings
Ingredients:
1 lb Cheddar cheese; shredded
2 tb Flour
1 c Milk
1 ts Onion; grated
1 ts Worcestershire sauce
1 pn Cayenne
Salt to taste
Instructions:
Mix shredded cheese and flour until cheese well coated. In a fondue pot
heat milk and onion to not quite boiling. Stir in the cheese a little at a
time, continuing to heat and stir until all the cheese is melted. Add
worcestershire sauce and cayenne, and salt to taste. Keep hot over alcohol
burner. Serve with French bread cubes. Readmore »»
Sunday
Fondue 101 - How To Make Cheese Fondue
by Anthony Tripodi
The word fondue comes from the French word fondre and it means to melt or to blend. They should have named it after the French word for outstandingly delicious but even that would be limiting. There are so many varieties and types of fondues out there that perhaps one word really can't describe it.
I'm sure you've probably heard of or even tried cheese fondue. It was popular in the 70ies. If you weren't around back then, maybe you got a fondue pot as a wedding present and have been meaning to try it. Or maybe you have never tried it at all. Whatever your background, this guide will show you the basics of cheese fondue and hopefully get you excited to experiment with the many other varieties such as hot oil, broth or dessert fondues.
Cheese fondue originated in the alps at the end of winter when food supplies were low. Farmers would use what they had on hand to feed their families. Cheese, bread and wine were usually all that was available. So they threw the wine and cheese in a pot and dipped their bread in there and waited for Spring.
So why is fondue popular again?
It's not because people are having a hard time finding food during the winter. Supermarkets took care of that problem. No, fondue is popular again because it's fun and delicious. A fondue party is a great way to have a dinner party. All the prep can be done before the guests arrive and the host can enjoy the meal and their company without running back and forth from the kitchen to the dinner table.
Okay, so lets get you cooking. First thing you'll need to try fondue is a fondue pot. The electric fondue pots are best for a beginner. Just plug them in, set the temp and you're all set. There are also ceramic pots and metal pots that you could use but you can't cook hot oil fondue in a ceramic pot and the metal pots aren't great for cheese fondue. The electric fondue pots are the most versatile and they are even made dishwasher safe now.
Classic Cheese Fondue. is the first recipe you should try. When people talk about fondue this is what they are talking about. Remember to use the real Gruyere and Emnenthaler cheeses and not some swiss from the supermarket. You'll taste the difference and so will your guests.
Classic Cheese Fondue 1/2 lb Emnenthaler Cheese (shredded) 1/2 lb Gruyeye (shredded) 1 clove Garlic 2 cups Dry White Wine 1 tbs Lemon Juice 2 tbs Flour 3 tbs Kirsch (also known as Kirschwasser - cherry brandy) 1/4 tsp White Pepper Nutmeg and/or Paprika to taste
Rub the inside of the fondue pot with the garlic clove - add clove to pot or disgard it (your choice) Heat up the White Wine & Lemon Juice - should be hot but do not boil Reduce heat to low and slowly add cheese while stirring Slowly add remainder of ingredients while stirring
To Dip: Italian Bread (or any crusty bread) cut into bite-sized cubes Vegetables - Broccoli, Cauliflower, Bell Peppers, etc.
Fondue Tips & Traditions: * If the fondue is too hard add more wine * If the fondue is too soft add more cheese * Have your guests stir in a figure eight pattern each time they dip something * Tradition says that if the item you're dipping comes off of your fork: --- Men: Next round of drinks is on you --- Women: You must kiss the man to your left * Make up your own traditions.
The ones above are outdated and sound a little chauvinistic to me. * Cold drinks are not usually served. * The traditional drink for fondue is hot tea or the wine that you used to cook with. * Ignore the rules and serve Merlot. It goes great with cheese fondue.
Readmore »»
The word fondue comes from the French word fondre and it means to melt or to blend. They should have named it after the French word for outstandingly delicious but even that would be limiting. There are so many varieties and types of fondues out there that perhaps one word really can't describe it.
I'm sure you've probably heard of or even tried cheese fondue. It was popular in the 70ies. If you weren't around back then, maybe you got a fondue pot as a wedding present and have been meaning to try it. Or maybe you have never tried it at all. Whatever your background, this guide will show you the basics of cheese fondue and hopefully get you excited to experiment with the many other varieties such as hot oil, broth or dessert fondues.
Cheese fondue originated in the alps at the end of winter when food supplies were low. Farmers would use what they had on hand to feed their families. Cheese, bread and wine were usually all that was available. So they threw the wine and cheese in a pot and dipped their bread in there and waited for Spring.
So why is fondue popular again?
It's not because people are having a hard time finding food during the winter. Supermarkets took care of that problem. No, fondue is popular again because it's fun and delicious. A fondue party is a great way to have a dinner party. All the prep can be done before the guests arrive and the host can enjoy the meal and their company without running back and forth from the kitchen to the dinner table.
Okay, so lets get you cooking. First thing you'll need to try fondue is a fondue pot. The electric fondue pots are best for a beginner. Just plug them in, set the temp and you're all set. There are also ceramic pots and metal pots that you could use but you can't cook hot oil fondue in a ceramic pot and the metal pots aren't great for cheese fondue. The electric fondue pots are the most versatile and they are even made dishwasher safe now.
Classic Cheese Fondue. is the first recipe you should try. When people talk about fondue this is what they are talking about. Remember to use the real Gruyere and Emnenthaler cheeses and not some swiss from the supermarket. You'll taste the difference and so will your guests.
Classic Cheese Fondue 1/2 lb Emnenthaler Cheese (shredded) 1/2 lb Gruyeye (shredded) 1 clove Garlic 2 cups Dry White Wine 1 tbs Lemon Juice 2 tbs Flour 3 tbs Kirsch (also known as Kirschwasser - cherry brandy) 1/4 tsp White Pepper Nutmeg and/or Paprika to taste
Rub the inside of the fondue pot with the garlic clove - add clove to pot or disgard it (your choice) Heat up the White Wine & Lemon Juice - should be hot but do not boil Reduce heat to low and slowly add cheese while stirring Slowly add remainder of ingredients while stirring
To Dip: Italian Bread (or any crusty bread) cut into bite-sized cubes Vegetables - Broccoli, Cauliflower, Bell Peppers, etc.
Fondue Tips & Traditions: * If the fondue is too hard add more wine * If the fondue is too soft add more cheese * Have your guests stir in a figure eight pattern each time they dip something * Tradition says that if the item you're dipping comes off of your fork: --- Men: Next round of drinks is on you --- Women: You must kiss the man to your left * Make up your own traditions.
The ones above are outdated and sound a little chauvinistic to me. * Cold drinks are not usually served. * The traditional drink for fondue is hot tea or the wine that you used to cook with. * Ignore the rules and serve Merlot. It goes great with cheese fondue.
Please, Do Bring on the Cheese Fondue!
cheese fondue, fondue recipe, Swiss cheese
By Sara Gray
Ah, cheese fondue! The aroma of meltingly pungent cheese and wine - bubbling gently and ready for dippers of bread. It's a romantic dinner for two, or a wonderful ice-breaker for a party or get-together. It's the perfect meal to foster intimate conversation and create lasting memories of good times by all.
Lots of Pots
Cheese fondue can be used as a meal, or as an appetizer. The pots made for cheese fondue are of heavy, heat resistant earthenware or heavy metal. A controllable heat unit that maintains low, even heat is what keeps the cheese melted and slightly bubbly without burning the cheese or over heating it. You want the consistency to be smooth and sauce-like.
If you don't have a fondue pot, you can also use a casserole dish or one of ceramic material - it must be heat resistant! Use it over a well-regulated alcohol, canned heat, or butane flame. You can also try it over an electric hot plate or candle warmer, although this is not recommended! Other types of fondue pots are the classic fondue bourguignonne pan, electric fondue pots and chafing dishes.
Control Your Heat!
If your heat source isn't manageable, you will end up with cheese that cools too much and the result is a big glob of hardened cheese that becomes undunkable. If your heat source is too hot, the cheese ends up being stringy and starts to separate into a globby, gooky mess.
It's not as hard as it seems. That's why making a small investment into a real fondue pot is worth it. Your fondue pot usually comes packaged with the right style of forks, your controllable heat source and a pan that was made for this kind of cooking.
Okay, ready to try out a great cheese fondue recipe? Look no further! I have them all right here for you. Create your own memories. Make your guests smile. Treat your family to something entirely different than Hamburger Helper. You'll be happy you did!
What you'll need:
- 1 1/2 to 1 3/4 cup of buttermilk
- 1 lb. Swiss cheese (diced or shredded)
- 3 Tbsp flour
- 1/2 tsp dry mustard
- 1 clove of garlic (halved)
- Keilbasa sausage or other dippers*
- Asparagus Tips or other dippers*
- Fondue pot or equivalent
If you choose to use processed Swiss cheese, just be aware that it tends to thicken up more readily than natural cheese and normally needs to be thinned if it stands very long.
First, heat the buttermilk and garlic halves in a pot. Once the buttermilk is heated through, remove the garlic halves. Don't bring to boiling point. Then combine the cheese, flour, and seasoned salt. Add to the hot liquid by small handfuls and stir until all the cheese is uniformly melted and blended.
Next, place the buttermilk cheese sauce mixture over a low flame (your canned heat or equivalent) to keep the cheese simmering gently - you don't want it to boil! You might find you'll need to add a little more of whatever liquid you have left to keep the cheese properly thinned and for a good dipping consistency.
This yummy recipe serves 5 or 6 as an appetizer and easily serves 2 for a meal. For a variation on the theme, try Swiss Cheese Dipping Sauce.
*Some other dipper ideas are small cubes of cooked ham and toast to dip into the melted cheese. Chill your tender asparagus spears and serve with the Keilbasa. Can also be served with cherry tomatoes and rye bread slices.
At the table dip your dippers into the cheese and use the rye bread to catch the drips from pot to plate. YUMMY!
cheese fondue
fondue recipes Readmore »»
By Sara Gray
Ah, cheese fondue! The aroma of meltingly pungent cheese and wine - bubbling gently and ready for dippers of bread. It's a romantic dinner for two, or a wonderful ice-breaker for a party or get-together. It's the perfect meal to foster intimate conversation and create lasting memories of good times by all.
Lots of Pots
Cheese fondue can be used as a meal, or as an appetizer. The pots made for cheese fondue are of heavy, heat resistant earthenware or heavy metal. A controllable heat unit that maintains low, even heat is what keeps the cheese melted and slightly bubbly without burning the cheese or over heating it. You want the consistency to be smooth and sauce-like.
If you don't have a fondue pot, you can also use a casserole dish or one of ceramic material - it must be heat resistant! Use it over a well-regulated alcohol, canned heat, or butane flame. You can also try it over an electric hot plate or candle warmer, although this is not recommended! Other types of fondue pots are the classic fondue bourguignonne pan, electric fondue pots and chafing dishes.
Control Your Heat!
If your heat source isn't manageable, you will end up with cheese that cools too much and the result is a big glob of hardened cheese that becomes undunkable. If your heat source is too hot, the cheese ends up being stringy and starts to separate into a globby, gooky mess.
It's not as hard as it seems. That's why making a small investment into a real fondue pot is worth it. Your fondue pot usually comes packaged with the right style of forks, your controllable heat source and a pan that was made for this kind of cooking.
Okay, ready to try out a great cheese fondue recipe? Look no further! I have them all right here for you. Create your own memories. Make your guests smile. Treat your family to something entirely different than Hamburger Helper. You'll be happy you did!
What you'll need:
- 1 1/2 to 1 3/4 cup of buttermilk
- 1 lb. Swiss cheese (diced or shredded)
- 3 Tbsp flour
- 1/2 tsp dry mustard
- 1 clove of garlic (halved)
- Keilbasa sausage or other dippers*
- Asparagus Tips or other dippers*
- Fondue pot or equivalent
If you choose to use processed Swiss cheese, just be aware that it tends to thicken up more readily than natural cheese and normally needs to be thinned if it stands very long.
First, heat the buttermilk and garlic halves in a pot. Once the buttermilk is heated through, remove the garlic halves. Don't bring to boiling point. Then combine the cheese, flour, and seasoned salt. Add to the hot liquid by small handfuls and stir until all the cheese is uniformly melted and blended.
Next, place the buttermilk cheese sauce mixture over a low flame (your canned heat or equivalent) to keep the cheese simmering gently - you don't want it to boil! You might find you'll need to add a little more of whatever liquid you have left to keep the cheese properly thinned and for a good dipping consistency.
This yummy recipe serves 5 or 6 as an appetizer and easily serves 2 for a meal. For a variation on the theme, try Swiss Cheese Dipping Sauce.
*Some other dipper ideas are small cubes of cooked ham and toast to dip into the melted cheese. Chill your tender asparagus spears and serve with the Keilbasa. Can also be served with cherry tomatoes and rye bread slices.
At the table dip your dippers into the cheese and use the rye bread to catch the drips from pot to plate. YUMMY!
cheese fondue
fondue recipes Readmore »»
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