How to make fonduvice. How to cook fondue - recipes

Fondue is a delicious dish that will perfectly complement a romantic evening or a feasting meeting with friends. The article tells about how you can eat cheese and chocolate fondue.

Fondue - classic Switzerland dish. It differs not only by its originality, an unusual species, but also an incredibly subtle aroma. It is noteworthy that fondue has many interesting traditions of their appearance and the most meal. If you treat your guests with chocolate or cheese fondue, be sure that your loved ones will be delighted.

First of all, it is worth noting that the word "fondue" with French translates as "Melting" or "melting". In the original, the fondue should include two mandatory species of cheeses - Emmental (spicy, sweetish, fragrant cheese with large holes), as well as "Gruyer" (yellow, solid cheese, having a slightly sharp and a little nut taste, no cheese holes).

For the preparation of traditional fondue should have a special adaptatione, in which you need to stir small pieces of cheese. However, this should be done in pre-warmed in a dry wine in a cup. There is a huge amount of delicious recipes.Offered to interfere in the cheese other additives, for example, cherry vodka, from which fondue only "wins"!

Interesting: The history of the fondue is very unusual. For the occurrence of the dish, the Swiss shepherds should be thanked, which could several days to the row of the mouth of cattle in the valleys and the mountains. As a proviante, they had only cheese, wine and crackers with them. Under the hot sun, the cheese melted and the shepherds did not come up with anything else, how to make slices of crackers in wine and liquid cheese.

Recipes fondue for fondue

Foundity "French":

• You should have three types of different cheeses For such a dish.
• Create: Savoy Cheese "Conte", Swiss classic "emmental" and "boor". Quantity Add to the taste and volume of the fondursors.
• Also use 100 ml. Dry white wine
• Wine can be replaced by milk if you do not eat alcohol.
• Add a small garlic tok to the mass, missed through Dafek and 1/3 of Ch.L. Muscat hammer.

Foundation "Italian":

• You will need only one type of soft cheese called "fontina" for such fondue. Use approximately 150-200 g. The quantity should be adjusted according to preferences and volume of the fonduchny bowl.
• Add 100 ml. any milk (the greater, the better)
• You also need one egg, pre-whipped and lined with a thin flowing into the mass.
• For fragrance, you can add 10-20 g. Fresh truffles or 2 tbsp. Truffle oil.
• You can also intervene 0.5 ppm. Dried "Italian herbs": Oregano, Basil, Mayran.

Fondue "German":

• Milk (preferably fat) - 125-150 ml.
• Cheese "Gauda" - 100-150 g. (Cheese add in quantity, preferred by volume of the bowl).
• Cheese "Edam" - 100-150 g.
• Jin White - 2 tbsp. (can be replaced with vodka)
• Corn flour - 1 tbsp. (You can also replace the same amount of corn starch).
• Pepper and nutmeg - for squeezing for fragrance

Fondue at home without fonduznitsy

For cooking you will need usual Frying pan with teflon coating or culinary bucket with a thick bottom:

• Turn on the smallest fire on the stove and put the dishes.
• Put a large spoonful of butter on the bottom of the dishes.
• Selected fat fragrant cheese for fondue (any) Stit into the chips.
• Pour 100 ml into the oil. Fatty milk or cream, and gradually spare a cheese chips.
• Machine thoroughly
• If the weight you think that the mass is liquid. You can add 1 tbsp. Flour and mix thoroughly so that there are no lumps.
• Hot fondue immediately put on the table and offer guests with ham or slices of crackers.

Sweet fondue: recipe

The usual sweet fondue is very simple. You will need:

• Cream as a basis fondue - 400 ml. (Choose the fattest).
• Vanillin - 1 bag
• Sugar - 150-250 g. (On its preferences)

Important: As boiling, cream will be thick. If the mass appears to you with liquid, you can add 1 tbsp. Corn starch. Fondue is suitable for macania fruits, cookies and slices of crackers.

Chocolate fondue with fruit: recipe at home

You will need:

• Wine dry white - 100 ml.
• Chocolate tile (any: dairy or bitter) - 100 g. (Approximately).
• Creamy butter - 50 g.
• Cocoa - 1 tsp.

Important: If the mass appears too thick and it will burn the bottom of the bowl, you can gradually adjust into it a small amount of wine or milk if you do non-alcoholic fondue).

Fondue Swiss - Emmental: Recipe

You will need:

• Cheeses "Emmental" and "Grier" in equal proportions. Switch them into the crumb.
• Add 1 tbsp. butter
• Pour 100 ml. Fatty milk
• Several tbsp. Dry white wine, preferably French.
• For a denotation, you can intervene 1 not complete Article. ordinary flour.

Fondue from eggplant recipe for the winter

Fondue from Baklazhanov - An unusual recipe that you can diversify your menu. You will need:

• Ripe eggplants - 2 kg.
• Vegetable oil - 500 ml. (Use anyone who love).
• Garlic - a few pieces. cloves
• Parsley - beam (approximately 15 g)
• Preferred spices (any you like).

Cooking:

• Eggplants are cleaned, chopped finely
• They are soaked half an hour in salt solution
• After that, inspired excess water
• In a frying pan, oil is heated
• All eggplants go to the oil and shine there to a beautiful color, mix the mass thoroughly.
• Add garlic and chopped greens, as well as spices.
• Glass jars for storing Wash with soda
• Spread the hot mass on jars, close the lids and after it cools out - send to the fridge.
• Such preservation you can eat, both cold and hot.

How to make fondue from cheese at home?

Fondue at home to prepare quite easily and simple. To do this, you will not need to look for hard-to-reach original European cheeses. You can use those that are sold in your store.

If you look for cheese for fondue, it is important to stop your choice on fragrant and solid cheese. "Swiss" suitable with large holes (often called "Royal" or "Emmental"). Well, if you add such cheese in the pressure with "Parmesan" or "Grand Padano".

As a liquid base use white wine, not sweet and not too strong. Those who do not use alcohol can use milk. It is poured into the bowl under the candle, wait for heating and one of the small pieces of cheese into the liquid. As cheese is melted, prevent the mass, add spices to taste and slice of garlic for fragrance.

IMPORTANT: In such a fondue, you can scat bread crumbs, chips, litter sheets, salt crackers, boiled vegetables, slices of ham, fried mushrooms and much more.

Cheese fondue: what are they eating?

Cheese fondue has several very successful taste combinations and therefore recommends it with products such as:

• Bread crops or crackers (quite suitable pieces of fresh bread).
• Slices of ham or smoked beef, chicken (not fatty, without bare). You can also use pieces of any boiled meat.
• Boiled vegetables: potatoes, carrots, broccoli, Brussels cabbage, sweet pepper and others.
• Fried mushrooms (preferably as a whole)
• Crackers, Chips, Salt Cookies
• Orekhi

Important: It is also necessary to eat fondue. A piece of food should be picked up by a special fork for fondue, dip in the cheese and send to the mouth.

Meat fondue: recipe at home

Meat fondue suggests a preliminary marination of pieces of meat, so that the fondue during Makania in the bowl, it was possible to finally prepare before eating.

You will come in handy:

• Chicken or turkey fillets - 200 g. Per person.
• Lemon juice - several tbsp.
• Vegetable oil - 1 cup
• Soy sauce - to taste

Cooking:

• The meat is cut in beautiful and neat pieces, approximately 2 cm.
• From lemon juice and soy sauce is preparing a marinade, in which the pieces of meat should be left for approximately an hour.
• In the focus heralet
• The pieces of meat are punishable on the forks and are sent to the cooking oil, after which they are eaten when the ruddy crust is formed.

Chinese fondue: recipe

You will need:

• Vegetable oil - 120-150 ml.
• Soy sauce - 50 ml.
• Ginger root grated - 5 g.
• Garlic - a few pieces. Zubkov to taste
• Honey - 1 tsp.
• Acute pepper or a mixture of peppers - 1 tsp.

The resulting mass should be heated to the fondue and bring to a boil. After that, it can be carked on forks to the forks of crude chicken, beef or shrimp.

Video: How to cook fondue? "

Returning from ski resorts, our compatriots bring home not only vivid impressions, but also the recipes of delicious dishes. One of them is a cheese fondue, at home which is even more pleasant than in public places. After all, the use of this dish reminds the ritual that heats the winter evenings and brings closer to the company.

Features of cooking

Classic fondue is a molten cheese in the wine, into which dried pieces of wheat breads dip. The birthplace of this dish is Switzerland, although distributed in other Alpine countries. Despite the fact that, according to legend, the fondue was invented by the shepherds, to prepare it, not knowing some subtleties, will not be easy. Fortunately, the secrets of cooking cheese fondue are not held in secret, and everyone may take advantage of this skill.

• The main ingredient of cheese fondue, as can be seen from his name, - cheese. In some houses, Switzerland uses up to 5 varieties of this product, although, if desired, can be limited to one. The main thing is that it refers to solid varieties, but was quite flexible and fusible, with a high fat content, did not crumble. In Motherland, the Fondue preference is given to the varieties of Gruyer, Emmental, Naran, Appenceleler. Well established itself as for the fondue Lambera, Gaud, Tilziter, Edam, as well as Russian. If desired, you can find another alternative among the products of domestic producers. Preparing fondue at home, you can experiment with cheeses. The main thing is not to choose too hard cheese, since it is badly melting, and brine cheeses. You can buy a ready-made set of cheeses for fondue, in this case you do not have to worry that it is not melted.
• The second important component of fondue - wine. Use only white, preferably dry or, in the extreme case, semi-dry. The acid contained in wine allows cheese to melt rather, gives the dish a unique taste. Of course, the quality of wine also depends a lot, therefore it is not worth saving on it. It will take it not only for the preparation of the dish, but also to file it - to drink fondue is accepted either by white wine. Without wine, cook cheese fondue is also possible, although it will already be a retreat from the original recipe. For example, at home, you can use apple cider or juice, grape juice, milk.
• Melt cheese in wine, as a rule, on the stove, by placing in a special pot, which is called Cochelon, in the commoner - fonduchny. The burner is attached to it, on which it is placed after the cheese melted and acquired the necessary consistency. It is necessary so that the cheese does not cooled longer and do not harde. If you wish to prepare fondue without fonduznitsy, it is necessary to provide slow cooling of cheese. At home this goal helps to achieve the use of clay pots for a long time retaining temperature. Just before placing cheese in them, they should be heated, the bill in each of 50 ml of water and putting for 10 minutes into the microwave.
• Bread for fondue is better suitable wheat, not too crumbling. It's not bad to dry it lightly.
• Submit fondue follows immediately how the cheese melted. If you redistribute it, then it can become too tight and drum, it will be bad to be chewed.
• If the crude mass turned out to be too liquid or smears on cheese and liquid, you can add a little starch. If the dish turned out too thick, it can be diluted with wine.
• The dipper in the cheese bread, you should turn a slightly fork to the cheese cover the piece from all sides.
• Watch that the fonducting burner fire does not hit the paper, fabric, otherwise ignition can occur.
• The fondue is considered a self-sufficient dish, to submit something else to him yet. However, it is not forbidden to offer marinated vegetables to fondue, pieces of dried meat.

When submitting usually, the fonduznci is put in the center of the table, the dishes with pieces of bread makes it difficult, before each guest puts a Menagenitsa, a special fork for fondue is placed. It usually has three teeth. The knobs of the forks can vary in color. This is done specifically that guests do not confuse their cutlery with a stranger.

Classic cheese fondue recipe

• gruyer cheese - 0.4 kg;
• emmental cheese - 0.4 kg;
• white dry wine - 0.4 l;
• wheat bread - 0.4 kg;
• garlic - 1 teeth;
• nutmeg - chinful;
• a mixture of peppers - chip;
• hammer paprika - chinful;
• dried garlic - chinful;
• dried onions - chinful.

Cooking method:

• Garlic Cut in half, wipe with pieces of garlic wall pot from a set for fondue from the inside.
• Pour wine in this pot.
• In advance, finely soda cheese, cut into small pieces of garlic clove.
• Put the pot on fire and wait until the wine boils. The flames should be quite intense.
• Let's gradually suck the cheese and stir the contents of the pot. It is necessary to achieve all the cheese to melt.
• Add garlic and prepared spices by stirring the contents of the pot. Spices can not be added immediately. And periodically sprinkle with them the cheese when you dip the bread pieces into it.
• If the fondue consistency does not suit you, thwart it with starch, adding it to half a teaspoon and stirring cheese, or dilute the wine.
• When the cheese acquires optimal consistency, stop the focus from the slab on a special burner.

Incidentally invite guests to the table and enjoy the communication and the unique taste of the well-known Swiss dishes around the world. Do not throw a pot on the walls on the walls - it is very tasty. At home you can afford to eat it without causing inappropriate views.

Recipe fondue without fondue

• white wine - 0.25 ml;
• solid cheese (Lambera, "Russian) - 0.3 kg;
• garlic - 2 teeth;
• starch - how much will be required;
• spices - to taste.

Cooking method:

• Put a small saucepan on the middle fire, its bottom and the walls of garlic. Garlic can be thrown away - it will no longer need it.
• Pour wine in the pan and wait for it when it boils.
• In a shallow grater, soda cheese, mix it with a teaspoon of potato starch.
• Surride cheese in wine and, mixing, wait until it is melted. When the cheese is over, bring the fondue with starch to the desired consistency.
• Clay or ceramic pots for hot heat or microwave, fill their cheese fondue and put on the table.

This recipe for making cheese fondue is one of the most affordable. For him, it does not even need a fonduznik, which is not all of everyone at home in the kitchen.

Recipe for cheese fondue without fault

• gaud cheese or similar - 0.5 kg;
• milk - 0.25 l;
• creamy oil - 100 g;
• egg yolks - 5 pcs.;
• spices - to taste.

Cooking method:

• Cut the cheese in small pieces, fill with milk and put for an hour in the refrigerator.
• Place the container with cheese and milk into boiling water. Stirring, aware of the water bath for 30 minutes.
• Add creamy oil and continue to cook until the mixture gets the desired density.
• Pour the mixture into the fonduct. Put it on a special burner.
• Wear yolks and gradually enter them into the cheese mass.

After that, you can already invite guests to taste a delicious cheese treat. Such cheese fondue can be eating children.

In the cheese fondue, cooked at home according to any one of the reduced recipes, you can also add finely chopped champignons, greens. This will give the dish new shades of taste. The combination of different types of cheeses also allows you to get a unique taste.

Alexander Gushchin

For the taste, I do not pass, and it will be hot :)

Content

The famous Swiss dish, which in recent years has become very popular in many expensive restaurants of any city - fondue. Now there are a lot of varieties, combinations and types of preparation of this disorder, although the fondue initially included wine and cheese. Such a dish can be a good reason to get together a large company and talk to your topics.

What is fondue and what types are there

When the products were harvested in the old days in Switzerland for the winter, there were a lot of cheese among them. Since this product can quickly deteriorate or dry over time, with a long storage it was necessary to soften. According to the recipe of one family, a piece of solid cheese descended in hot wine, which when stirring gradually melted and created an amazing gravy. Nowadays, there are a large number of different subspecies of this source fondue that are no less interesting in taste.

Cheese

This species is very similar to the native Swiss dish. Cheese is the main ingredient such fondue, and the wine can be replaced with milk, water or other liquid. The cheese dish is well combined with white bread or special baking of different taste, composition. Cooks can prepare both a sweet Swiss dish and salty - it all depends on the wishes. Cheese fondue must be drawn, so special devices use for it.

The recipe of this dish combines several types of cheese to get a special taste. A flour or starch can be added to it, so that the cheese mass is homogeneous according to the consistency, did not resolve it and did not settle. During cooking such fondue, you need to be very careful that the food is not burned. It is important to stir the dish on the one hand to another through the center, so the shabby cheese will faster and turn into a homogeneous sauce.

Sweet chocolate or fruit

This is one subspecies, created quite recently - sweet. To prepare an extinguish, you need different tropical and home fruits to lower in a hot chocolate or cocoa mix. For such a fondue, as well as for other subspecies, the use of several sauces or filling is allowed. It can be both a chocolate paste and dairy, sour cream, strawberry.

In most cases, sweet fondue is the final stage of the meal. It is often found without alcohol, alcohol add. With such a meal, it is important to remember the rules of etiquette. The main point is to remove the mouth of a piece of fruit so as not to hurt the fork. This is done due to the fact that the device should go back to a shared chocolate bowler.

Fish, vegetables or meat

Failure fondue with fish, vegetables or meat most like men. Different sauces and additions are selected for it. The fondue meat is different from the classic cheese even with etiquette when eating. When you eat such a dish, the meat is riveted on a special fork, put a piece on a plate and are cut there with a knife into small parts. If there are wishing to put the whole part immediately into the language, in this case it is easy to burn, because the fondue is constantly heated on the alcohol.

In addition to the salt fondue, it is allowed to put the sauce from the roots, eggs and mustard, mushroom. You can choose others that like. It is important here a variety. Fondue can be both alcoholic and non-alcoholic. Meat and fish options may not contain alcohols. When ordering such a dish in a restaurant, it is important to take into account the attitude towards alcohol so that the client gets the perfect fondue.

Tableware and devices needed for cooking fondue

To make such a dish at home, you need to stock up not only by the desired exquisite ingredients. An important part in the cooking fondue is the dishes in which the hot mixture will be. It is made of heat-resistant cast iron, ceramics, copper, steel. The fonduznik must have rubberized handles or wooden nozzles on them to carry it on the table, the cook did not drag the hand.

If on the family council you decided to prepare such an exquisite Swiss dish at home, be sure to buy a set for fondue. It will include not only the fonduznnik, but also special forks with rubberized or wooden handles, containers for additional sauces and a plate for pieces of bread, baking, fruit. Take care of the portable burner, because for the fondue on the table, it is necessary to maintain the boiling process.

Recipes cooking fondue with your own hands with photos

If the dishes are already cooked, it is worthwhile to ask how to do such a miracle. There are a lot of recipes, among which you can choose the most suitable. It is important to take into account the region and the locality where the wishing to cook fondue. To determine which recipe is suitable, it is necessary depending on the products available, their freshness, the possibility of acquisition. Consider the simplest, but very tasty, exquisite dishes.

Classic Swiss

There is nothing better than the original. Only a classic dish is able to carry the best types of products, cooking style, the spirit of the creators. Present Swiss is a standard recipe for cheese fondue. Cooking this dish independently at home, you can put the bread on the fork and, foaming it to the fondue, feel the spirit of Switzerland.

Ingredients for the Swiss recipe:

• 1 garlic teeth;
• lemon juice - 1 teaspoon (it is not recommended to replace dilute lemon acid, so the taste of cheese fondue will be lost);
• emmental and Gruyer Cheese 250 g each;
• corn flour of medium or fine grinding - 2 teaspoons;
• a glass of white wine (it is better to take dry or semi-sweet);
• vodka - 2 tablespoons;
• white pepper (better peas, and peel before adding to the dish), nutmeg (the same recommendation as for the previous element of the dish) - by a small pinch.

To prepare a classic Swiss fondue:

1. We rub the container for cheese Swiss fondue with fresh garlic, the teeth are better cut in half and squeeze the juice a little. It is permissible to skip the seasoning through the garlic dust and smear the form.
2. We bring to a boil mixed with lemon juice wine, heated on a small fire.
3. Gradually add grated cheeses to the mixture, which first need to mix each other. For stirring, use a wooden spoon or blade.
4. While the mixture is melting, in another container mix the portion of flour and vodka. By connecting these ingredients together, keep them on fire for a couple of minutes, bringing to homogeneity.
5. Add spices.
6. Come to the table with small slices of French bread.

French cheese

The basis for the preparation of such a dish is the ingredients from France. If the cook or the hostess of the house wishing to make fondue is not in this country, then the store has imported cheeses, wines that will be perfect ingredients for the dish. Try to carefully treat the choice of products in the store, the unsurpassed taste of French cheese fondue will depend on it.

Ingredients for cooking (Recipe Foundation from France):

• 250-300 g French cheeses Comte, Gruyer and Swiss Friborg (allowed to replace one view of Burgundy);
• bottle of 750 g of white wine (better dry);
• 4 teaspoons of potato starch;
• clove of garlic.

Sequence of cooking classic French cheese fondue:

1. Prepare all ingredients (grate cheese, warm to room temperature, open, clean it).
2. Furniture to handle garlic, pour wine there, bring everything to a boil.
3. Very slow, zigzag stirring wine, add cheeses. Interfere with dissolving on fine fire.
4. Add starch, mix into a homogeneous mass. A thickening mixture is served on a table with baking slices.

Chocolate

Such a dish is a little bit like to taste on a sweet fountain, which is a frequent guest at large celebrations, weddings, birthdays. Few people know that it is easily replaced by exquisite fondue. Such small fonduels can be accommodated on each guest's desk and create an excellent atmosphere for communication, have a good pastime. But if it was decided to prepare the fondue at home, take advantage of this simple, quick recipe.

Ingredients for dishes:

• about 200 g of milk chocolate in tiles, 50 g of white;
• 100 g of natural cream;
• several liqueur spoons (dairy, orange);
• fruits (apples, bananas, strawberries, oranges).

Step-by-step recipe for chocolate fondue at home:

1. In the water bath, all the chocolate slowly melt, adding gradually cream, and then - the liquor.
2. Separately cut fruit, put on a plate. Place one piece and dip in fondue. Bon Appetit!

Video

To prepare a true Swiss dish, it is not necessary to buy a fonduvice. You can use the standard multicooker, only the recipe select special. It will relieve you from unnecessary trouble in the kitchen and will focus on yourself, guest or family. Be sure to watch the video of the plot below, where step by step tells about the process of cooking cheese fondue or other variety of dishes in a slow cooker. So you can quickly learn to prepare the perfect, very tasty.

Fondue (FR. Fondue - melted, melted, pulling) - Swiss hot sauce to snacks and meat. It is a solid cheese melted in white wine, with the addition of seasonings and spices. After heat treatment, the sauce becomes non-alcoholic (all the alcohol evaporates).

It is believed that the first recipe fondue came up with alpine shepherds. Going high to the mountains, they took with them only products with a long shelf life: bread, cheese and wine. To warm up, the shepherds heated cheese with wine in the bowler, and the resulting thick brew was smeared on bread. Over time, the fondue from the simple peasant kushan has turned into an exquisite dish and a visiting card of culinary Switzerland.

Cheese for fondue

It can be used both one grade of cheese and a mixture of several varieties. There is no single standard, each region provides its set. For example, in Geneva for preparation, fondue is mixed in equal proportions of Cheese Gruyer and Raklett, and the traditional French recipe provides for the combination of Beaufort Cheeses, Emmental and Conte. Closest to the classic fondue equal part of Emmental and Gruyer.

It is only important that the cheese is fresh, high-quality and melted well, and salty, spicy or sweet shades is a matter of taste. Often at home make fondue from more accessible in Russia Parmesan, Mozarella and Suluguni.

Wine

Any dry white wine of the average price category is required. Budget stamps may contain additives (for example, too high sulfur concentration), which are unpleasantly smelling when heated. In some recipes, 20-30 ml of the cherry moonshine is heated together with wine. Strong alcohol helps to quickly melt cheese.

Sometimes wine is replaced with beer or champagne, but such variations differ significantly in taste from classic cheese fondue.

Other ingredients

The choice of spices remains at the discretion of the culinary. Usually a fondue is added nutmere or saffron.

Often in the hot cheese mass make bread with a crust, pieces of roasted meat, boiled potatoes, carrots, broccoli and even grape berries. Any product is suitable, which is combined with cheese.

Chocolate fondue is a separate dish that has nothing to do with cheese.

Classic cheese fondue recipe

Ingredients:

• solid cheese (one or more varieties) - 500 grams;
• dry white wine - 250 ml;
• starch - 2 tablespoons;
• garlic - 1 teeth;
• salt - a quarter of a teaspoon;
• nutmeg - quarter of a teaspoon (optional);
• baguette (ordinary bread, crackers) - to taste.

Cooking technology

1. In grate the whole cheese on a large grater. Fold into a deep bowl, add starch, mix. Thanks to the starch, the consistency of the fondue will be homogeneous and dish will not stall.

2. Clot of garlic cut in half. Grate the bottom and walls pan for melting cheese with garlic slices.

3. Pour wine in a saucepan, put on a weak fire. Boil.

4. Gradually add cheese (in 4-5 kits), eightly stirring "eight" until the cheese is completely melted.

5. After all the cheese is melted, add salt and nutmeg. Stir, remove the finished fondue from the stove.

6. Cut the bread with pieces so that they can be comfortably planted on the plug and sculpt in the cheese mass. On each piece there should be a crust. Instead of bread, you can use pieces of fried meat, vegetables and grapes.

Rules of packaging etiquette

Since all guests eat fondue from one knife, the rules of etiquette have been formed, which allow you to comply with the norms of hygiene.

1. It is forbidden to touch the lips and the tongue of the fork, removing the piece from it. Also can not be touched by hands to the part of the plug that is immersed in the cheese sauce.

2. Reliably fasten a piece of bread (other treats) on the fork so that the snack does not fall into the bowler or to the ground. After loaming in the sauce, leave a piece for 3-5 seconds above the bowl, while all the surplus sauce do not turn back.

If the treat fell into the bowler or the floor, then in the old Swiss tradition, the guilty must fulfill one general desire for all those who gathered at the table.

Among the dishes that are associated with the cozy, calmness, good and happy family life, undoubtedly, you need to call fondue. Actually, this is more than a dish. Fondue - a kind of culinary attribute, entourage, an element of creating an atmosphere of a feast, a sign of warm friendships and confidence conversations. It is not surprising that the fondue in Switzerland was born - the symbol of earthly paradise and frozen serenity, in the country of dreams and dreams.

History fondue

The fondue story is easy to guess, although the time machine is not invented), no one will tell you unequivocally, whether your guess is true. However, the versions of the origin of this dish go along the most logical path - the fondue was invented either a shepherd or peasants. The first could smear the cheese in the pot on the pasture, because it was the only way to cook hot food from what was there, the second, allegedly, simply sparkled all the "swollen" crusts and the remains of cheese in order to save.

So the usual and unassuming history of origin does not diminish the advantages of fondue, because the great and wonderful discoveries often arise randomly and generate their circumstances are ordinary, but sooner or later everything decent finds their recognition.

This is how it happened with a hot, fragrant raw mass - she climbed the top of the glory, conquering, at least two continents, and even after the "peak of fashion" remained in the role of solid, exquisite, expensive pleasure.

Classic cheese fondue

In our country, fondue is often confused with a chocolate fountain, although the latter is just one of its options, and is quite conditional, because the classical and chocolate fondue is similar only in general terms.

Present Swiss fondue (that was born on beautiful long pastures, if you remember) in no case for a sweet table - this is an original hot sauce to snacks and meat. However, such a definition is also not entirely true, because in the melted cheese often do not succeed not only what can be attributed to snacks, but also ordinary bread, turning it into a hot sandwich on the fork.

So, in order to bypass the difficulties of determining the role of cheese fondue on the table, let's call it just a dish - the National Switzerland dish serving its business card.

Ingredients

Now a little about what this pleasure consists of.

As already mentioned, the main ingredient fondue is cheese or a mixture of cheese - it depends on the region. The choice of cheese variety is also dependent on the region: in the canton of fribor, for example, the fondue is prepared only from the Vacherin cheese of the second or third degree of maturity, the Gruyger and Raklett are mixed in Geneva, and the French, lent a recipe for the neighbors, redesigned him under Emmental, Conte and Beaufort .

Next to significance or the same important component of the dish is an alcoholic drink. In the classic version it is a dry white wine with a sip of cherry vodka, in a wider version - sparkling wines, including champagne, beer, plum schnapps (can be served separately from cheese).

If the fondue is prepared without alcohol, they use broth and apple juice with the addition of lemon juice to prevent "tightening" cheese.

Actually, cheese, melted in fault - this is all fondueAlready for the flavor and adding taste shades in it there may be some garlic, curry, nutmeg.

Auxiliary component for fondue is corn starch (not always used). It is diluted with wine and add to cheese so that the mass is homogeneous, thick and not resolve.

How to cook and file fondue

For preparation and feed fondue, there are special sets of dishes in which the pot or a saucepan includes a stand that gives the ability to install the burner.
In addition to the pot (the original name of which Caquelon), there are long forks with wooden or plastic handles, designated by different colors, and plastic bags and sauces. Also in the kit may include either a stationary round tray, or a rotating disk - "Carousel". The last option is especially convenient for guests - it makes it easy to get the desired snack, without causing the inconvenience to other meal participants.

The biggest fonduettes are designed for 8 people. This amount is selected not only for the convenience of sharing a pot, but also because this kind of feast assumes a relaxed conversation, it is possible only in a rather narrow circle.

Cheese is mowed in a pot on the stove, the burner is designed to maintain it in the molten state throughout the dinner.
At first, the Cymelon is lubricated with crumpled garlic, then the wine is heated in it and grated cheese will fall in warm wine.

Fondue-etiquette

For treating, cheese fondue exists a special etiquette, since all guests use one common "kittel".

The first rule for guests is dictated by elementary hygiene and respect for other participants of the feast - you can not touch the lips or tongue of the fork, removing a piece of treats from it.

Second - you need to try not to drop a snack in cheese, and also do not drop the drops of cheese on the table. For this, bread or pieces of side dishes are dressed on the plug as hard as possible, the plug slowly falls into the pot, and then delayed over the bowl for a few seconds until all drops of cheese fall into it.

Of course, despite the efforts of guests to be neat, during the tension a few pieces still falls into the pot. At such a case, the Swiss has a cheerful tradition - a clumsy guest must fulfill the joint wish of other sitting at the table.

Recipes for cooking cheese fondue at home

Cheese for fondue

Even in Switzerland - in the homeland fondue - there is no strict regulation on the use of cheese of specific varieties. As we have already noted, it may be one cheese, and their mixture. The only condition - cheese should melt well, and already he should be salty, spicy, or sweetish - the matter of taste.

Basic recipe:

emmental Cheese - 200 g
Cheese "Gruyger" - 500 g
Dry white wine - 250 ml
Cherry vodka - 2 tbsp. l.
Lemon juice - 1 tsp.
Corn starch - 2 tbsp. l.
garlic - 1 teeth
nutmeg - pinch

Cheese is cut fine or rubbed to speed up melting. Walls saucepans for fondue rubbed garlic tooth, pour most of the wine (a little wine needs to be left for starch) and lemon juice.

The wine saucepan is heated and the cheese is laid in it. We melt on the burner or on the weak fire plate, stirring the movements in the form of the eight.
If the cheese was melted, but the mass did not become homogeneous, but it smelled either consists of raw heavy, they add diluted in the fault of starch.
At the end of the preparation add cherry vodka and nutmeg.

Fully finished fondue warm up on the stove and rearranged on the burner.

Fondue from Parmesan and Mozarella

milk - 300 ml
"Parmesan" - 250 g
"Mozarella" - 150 g
White dry wine - 50 g
Saffron - chipotch
Starch - 2 tbsp. l.
garlic - 1 teeth

The technology of cooking fondue for this recipe is the same as in the previous case. The only difference - the cheese is not laid in wine, but in warm milk, and the starch diluted with wine and coffron is added with the starch.

What snacks to serve under cheese fondue

Traditionally, cheese fondue eaten with bread. Slightly dried (yesterday's) loaf or baguette need to cut into small pieces in such a way that a crust remains on each piece.
With bread, it turns out a practically a win-win version that cares to everyone. But if you need a variety, then you can safely fantize if you remember that all the tastes are different and, offering some extravagant snack to the fondue, like a pickled cucumber, it is necessary to provide several alternative options.
In general, everything that can be put on a plug with one piece and that theoretically combines to taste with salted cheese: blanched green vegetables (cauliflower and broccoli, podlock beans), boiled potatoes, olives, pickled apples, champignons, shrimps, meat or Sausages, small dumplings, pickled onions.

Other options fondue

The following close relatives of the cheese fondue are similar to it the idea - a saucepan with a liquid mass is served on the table for general use.

Chocolate fondue

Like cheese, chocolate for fondue melts and is fed in Cochelon (or in another heat-resistant dishes), and in the process of it is added cream, alcohol, fruit juices, spices.
A separate species of this treat is a chocolate fountain - in fact, the same chocolate fondue, but with several differences:
1 - is not applied in a pot, but on a special device from several cascades, by which melted chocolate circulates;
2 - Other products are not added to the fountain chocolate;
3 - chocolate is used special, with high content of cocoa oils for good smoothness.

Basic recipe

cream - 300 ml
Chocolate - 150 g
Cognac, brandy or rum - 20 ml

First, the cream is heated in Cochelon, they are laid grated or chopped with small pieces of chocolate and the mass is brought to a liquid homogeneous state. The pot with finished fondue is transferred to the burner (you can initially prepare on the burner) and maintained in the molten state, but not too hot. Cognac is added before serving.

Coffee chocolate fondue

milk chocolate - 2 tiles
Cream - 3 tbsp. l.
Cherry liquor - 2 tbsp. l.
Strong coffee - 1 tbsp. l.
Hammer Cinnamon - Little pinch

Cream and coffee are heated on slow fire. Chocolate and cinnamon are added, they continue to heat slowly until the chocolate is melted. Cherry liquor is poured, add cinnamon and served on the table on the burner.

What to file to chocolate fondue

Slices of fresh fruits and berries, fruits in syrup, fruit candied, dried fruits, large nuts, cookies, biscuit, ice cream.
A set for filing chocolate fondue is served by either special forces or long skewers.

Burgundy fondue

About Burgundy fondue can be said that this is not a fondue at all, since it does not even meet its name (Fondue (Fr.) - melted). Burgundy fondue is just a hot vegetable oil, in which right at the table guests are preparing pieces of raw meat. Thus, the Burgundy fondue as such is no recipe, but the meat itself requires appropriate training.

For cooking, only the non-fat and no residues of meat, chopped up with small cubes of about 3 cm. In order for the meat to get ready, it is marinated pre-marinate: a day before the meal, pieces are watered with vegetable oil and laid on a dish with a sliced \u200b\u200bonion. Seasoned with pepper, mayoran and cover with top of another layer onions. Tightly wrap a foil dish and leave the meat to pickled meat in the oil onion juice for a day.

Plates with raw meat put in front of each guest, and the meat is pre-dry that boiling fat is not sprayed. Guests can stick the meat on long forks and fry in a pot with boiling oil until readiness. Separately, the meat serves a set of different sauces.

Conclusion

Summing up, it should be noted that any of the types of fondue is an unusual dish. It is not only not so much a festive as emotionally painted - emphasizing the importance of the meeting, a special attitude to guests and a special atmosphere of feast.

Of course, with the fondue you can improvise - it is not necessary to have a kid, burner and a set of identical savows for its preparation. Cheese or chocolate can be melted on the stove and sue warm on the table, counting on the fact that they do not freeze for 30 minutes. However, this option can get away as an experiment and as a pleasant addition to a conventional family dinner, but for receiving guests - no! Fondue can not be hollow - they need to enjoy. Do not stretch pleasure, but be able to take a piece of toast with hot cheese or strawberries in a creamy chocolate sauce when I want it.

Therefore, if you want not only to try to cook fondue, but also make it a part of your leisure - take a set. Not necessarily the most expensive, not necessarily the most stylish, but believe me, the Swiss invented special utensils for this dish is not just like that!

Cook, treat friends and enjoy the best culinary traditional Switzerland traditions!