Warm and Rich Flavor -Three Fondue Recipes

March 28, 2012 1:35 AM EDT
fondue (Photo: Flickr)

About Fondue

Fondue was originated from the time when in some cold regions, snow piled up and became difficult to come and go, so people stayed in their house and melted cheese and dipped bread into it. Fondue derived from snow-covered remote mountain villages in Swiss the Alps, warms up inside of our body. As we only need to heat cheese at low temperature, anyone can cook it. Though traditionally they put adequate rate of white wine into Gruyere Cheese or Emmental Cheese, boiled it and then dipped bread into it, depending on your preference, you can choose other kinds of cheese and alcohol and substitute pieces of meat or seafood and so on for bread. When you choose an alcohol, it is better to pick colorless and un-strong liquor-like vodka or rum in order not to spoil unique savor and color of fondue. As a cuisine cooked on a dining table, it is related to the interesting custom that if a woman drops bread into fondue, she has to kiss a man in right side, and if a man does, he has to buy wine.

Follow Us

Bread Cheese Fondue

7 oz Emmental cheese, ½ cup of white wine, ½ cup of whipping cream, 1 loaf of whole wheat bread, ¼ loaf of baguette, the bit of garlic, butter

1. Cut garlic into 2 pieces, grate Emmental cheese.
2. Slice whole wheat bread and baguette into bite-size piece.
3. Lightly grease a pan with some of the butter and when the butter boils, put the bread into the pan and bake. And then put them on the skewer .
4. Fry pieces of garlic in a pot, when garlic incense rises, put white wine into the pot. When the wine boils, put the whipping cream into it.
5. After ingredients of ‘4’ are mixed well, lower heat and put the cheese that is prepared at ‘1’ into it little by little. Then stir it with a wooden spatula to melt cheese.
6. If it stretches, When you pick up the spatula, put it a reserved pot for fondue and place it on the dining table with skewer of ‘3’

Seafood Balsamic Cheese Fondue

9 oz Blue cheese, ½ cup of red wine, 6 webfoot octopuses, 9 cocktail shrimps, a bit of garlic, 1 cup of balsamic vinegar, 1 cup of whipping cream, 6 spoons of oligosaccharide, a bit of salt, pepper, and olive oil

1. Grate blue cheese, cut garlic into 2 pieces.
2. Boil the webfoot octopuses and the cocktail shrimps and put them on the skewer and spread salt and pepper on them. Then bake them well on the greased grill with olive oil.
3. Put the balsamic vinegar, red wine, and oligosaccharide into the sauce pan, then boil it until it is reduced to half.
4. Put a bit of garlic into the pot, fry it in low heat, when the incense of garlic rises, put the whipping cream and blue cheese of ‘1’ little by little and stir them to melt them.
5. When they are mixed well, transfer it into a reserved pot for fondue, and put sauce on them, serve it with skewered food.

Steak Curry Cheese Fondue

Camembert cheese 150g, 1 pound Sirloin steak, 9 garlic cloves, 1 cup of milk, 1 cup of water, 1 block of curry, 2 spoons of wine, a bit of salt, pepper, olive oil.

1. Cut camembert cheese into adequate size, and chop Steak into 1×1 inch, then put salt and pepper on chopped steak to marinate.
2. Put garlic in a greased oven pan with olive oil, and then put it into the 180°C preheated oven for 10 minutes.
3. Grill the steak of ‘1’ on the greased grill to meet your taste.
4. Put Garlic of ‘2’ and steak of ‘3’ on the skewers alternately.
5. Put water and curry into the pot, and dissolve it in low heat. When curry is fully dissolved, put milk, wine and camembert cheese into it little by little, stir with wooden spatula to melt them.
6. When it is fully mixed, transfer it into a reserved pot for fondue and serve it with skewered food.


More News

Most Popular

< >

INSIDE Food & Recipe