What Holidays relate to Fondue?
Kinds of Fondue
There are many kinds of fondue, each made with a different blend of cheeses, wine and seasoning, mostly depending on where it is made. The caquelon is first rubbed with a cut garlic clove, then wine and cheese slowly added until melted. A small amount of potato starch (or corn starch, cornflour or flour) is added to prevent separation and the fondue is almost always further diluted with either kirsch, beer, black tea, and/or white wine. The most common recipe calls for 1 dl (100 ml) of dry white wine per person and a 200 g mix of hard (such as Gruyère) and semi-hard (such as Emmental, Vacherin or raclette) cheeses: The mixture must be stirred continuously as it heats in the caquelon. Crusty bread is cut into cubes which are then speared on a fondue fork and dipped into the melted cheese.
This warm cheese dish originated in Switzerland and more specifically in the Canton of Neuchatel. The dish consists of at least two varieties of cheeses that are melted with wine and a bit of flour and 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.
Fondue dates back to the 18th century when both cheese and wine were important industries in Switzerland. The simple to prepare meal utilized ingredients that were found in most average homes.
Cheddar Blue Fondue recipe
3 cups sharp Cheddar cheese diced
1 cup (4 ounces) blue cheese
1 cup tomato soup, undiluted
2 teaspoons Worcestershire sauce
1/4 cup dry sherry
Combine all ingredients except wine in saucepan and cook over low heat, stirring continuously until smooth. Stir in wine and serve in a fondue pot.
Cheese Fondue (Fondue Neufchâteloise) recipe
2 cups shredded natural (not process)
Swiss cheese (8 ounces)
2 cups shredded Gruyère cheese (8 ounces)
1 tablespoon cornstarch
1 clove garlic, cut into halves
1 cup dry white wine
1 tablespoon lemon juice
3 tablespoons kirsch or dry sherry
1/2 teaspoon salt
1/8 teaspoon white pepper
French bread, cut into 1-inch cubes
Toss cheeses with cornstarch until coated. Rub garlic on bottom and side of heavy saucepan or skillet; add wine. Heat over low heat just until bubbles rise to surface (wine should not boil). Stir in lemon juice. Gradually add cheeses, about 1/2 cup at a time, stirring constantly with wooden spoon over low heat until cheeses are melted. Stir in kirsch, salt and white pepper. Remove to earthenware fondue dish; keep warm over low heat. Spear bread cubes with fondue forks; dip and swirl in fondue with stirring motion. If fondue becomes too thick, stir in 1/4 to 1/2 cup heated wine.
Easy cheddar swiss fondue
2 c Cheddar cheese, shredded
2 c Swiss cheese, shredded
1/4 c flour
1 1/4 c dry white wine or beer
3/4 ts salt
pinch garlic powder
crusty French bread cubes
Combine cheddar and Swiss cheeses in a bowl. Sprinkle with flour,
toss lightly to coat. Heat wine, or beer, in a medium saucepan until simmering but not boiling, reduce heat to maintain temperature. Gradually add the cheese mixture, by small handfuls, stirring constantly after each
addition until cheese melts (mixture will appear curdled at first
but smooths our as more of the cheese mixture is added).
Stir in salt and garlic powder. Transfer to a fondue pot and keep
warm. Serve with bread cubes for dipping.
Cheddar harvest fondue
3/4 c Milk
1 tb Dijon-style mustard
2 ts Onion powder
1/4 ts Salt
1 d Ground black pepper
3/4 c Apple juice
1/4 c All-purpose flour
6 oz (1 1/2 cups) shredded sharp -cheddar cheese
4 c Italian bread cut in 1-inch -cubes
4 c Assorted blanched
-vegatables, cut in -bite-size Pieces
In a medium saucepan combine until smooth: milk, apple juice, flour,
mustard, onion powder, salt and black pepper. Cook and stir over medium
heat until mixture thickens and boils; cook and stir one minute longer.
Remove from heat; add cheese; stir until melted. Transfer to a fondue pot;
keep warm. Serve with bread cubes and assorted vegetables. This makes 4
portions (about 2 cups).
Feta and ricotta cheese fondue
Yield: 4 servings
3 Tbsp butter or margarine
4 oz feta cheese 1/2" cubes
1/8 tsp pepper
juice of 1 lemon
1 Tbsp parsley, minced (optional)
1 cup ricotta cheese
Melt the butter in a heavy 8-inch skillet or a 1 quart saucepan
over low-heat. Add the feta and ricotta cheese, and pepper. Cook,
stirring constantly, and mashing the cheeses slightly, until they
soften and begin to bubble - about 5 minutes.
Stir in lemon juice, and garnish with the parsley if desired. Serve
at once; as the fondue cools, it loses flavor.
VARIATIONS: Substitute Fontina cheese for the Feta Cheese or you
can substitute cottage cheese for the ricotta. You can make both
of these substitutions.
Lobster fondue dip
2 tb Butter or margarine
2 c Shredded sharp Cheddar Cheese
1/4 ts Red pepper sauce
1/3 c Dry white wine
5 oz Lobster cut into small pieces
(you can use canned but drain well)
Serve this hot cheese dip and offer crisp cracker
Melt butter in pan over low heat. Gradually add and
stir in cheese until cheese is melted. (Cheese butter
mixture may appear separated.) Add red pepper sauce;
slowly add wine, stirring until mixture is smooth.
Add lobster; stir until heated. Makes about 1 1/2
Garlic fondue sauce for beef recipe
1 c Sour Cream
3 Clove garlic, crushed
1 tb Chopped chives
Salt and Pepper to taste.
Combine all ingredients. Serve with beef.
Other November Holidays around the world
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