|Fondue Around The World - 3 recipes
Classic Swiss Fondue
A traditional full-flavored fondue from Swiss Chef Walter Schmuki – for the gourmand who appreciates the real thing!
6 oz. Emmentaler Swiss, shredded
6 oz. Gruyere Swiss, shredded
6 oz. Appenzeller Swiss, shredded
2 1/2 oz. cornstarch
3 cloves of fresh garlic
3 cups dry white wine
1 1/2 cups water or apple juice
1 TBS fresh Lemon juice
Splash of Kirschwasser
Salt, Nutmeg, White Pepper and Paprika to taste
Grate your cheeses and dredge with the cornstarch.
Rub fondue pot with garlic; pour in wine and juice or water; set over moderate heat. When hot, but not boiling, add lemon juice, then add cheese by the handful, stirring constantly with wooden spoon until cheese is melted. Bring fondue to bubble briefly, add Kirsch with dissolved spices, stirring until blended. Serves 6 plus.
Serve and keep hot over burner. Spear bread cubes through the soft side into crust , dunk and swirl into fondue.
This custom originated in Switzerland like the fondue. If a lady loses her bread in the fondue, she pays a kiss to the nearest man; if a man loses his bread, he provides the next round of drinks. It is not good form to make someone else lose their bread. - Chef Walter Schmuki
Fonduta al Tartufo - Italian
A classic Piemontese Fondue with Fontina and truffle oil, a truly memorable appetizer - Bellisimo with a brisk white wine!
12 oz Fontina Val D’Aosta, thinly sliced
2 cups cold milk
5 egg yolks
2 TBS butter, softened
1 TBS truffle oil
Place the sliced cheese in a deep dish. Cover with the milk and allow to sit for two hours. Drain the milk, reserving 1/4 cup.
Place the cheese in a double boiler with a pinch of salt. Place over simmering water and stir constantly with a whisk until melted and smooth.
Heat the reserved milk and in another bowl add it to the egg yolks, butter and truffle oil. Stir this mixture into the cheese mixture and stir until smooth. Place in a heated serving dish and serve with bread and fresh fruit. Serves 4.
Welsh Rabbit - England
A cheddar fondue just the way ‘Mum’ used to make it – brilliant with toast points, rustic breads and crackers.
1 pound Aged English or Irish cheddar
1 hearty English ale
1 teaspoon flour (preferably superfine)
Coleman’s mustard, wet or dry
fresh chives, minced
Heat beer over medium heat in a small saucepan or fondue pot. As it warms, grate 3/4 of the cheddar and toss with flour. When the beer begins to boil, stir in one direction and add a handful of cheese, stirring to melt. Continue adding cheese one handful at a time until sauce is thick. Season to taste with pinches or dashes of Coleman’s mustard and black pepper.
Serve with toast points, rustic bread or crackers; garnished with minced chives.