Swiss dish 4 seasons. Eggplant fondue recipe for the winter

Fondue is the main and almost the only national Swiss dish. Born by shepherds among the snow-capped mountains, it is ideal for unhurried friendly gatherings on long winter evenings. French baguette, with its tender crumb and crispy crust, which allows a piece of bread to better hold on to the fork, is literally made for fondue. When choosing cheeses, follow your preferences, but remember - the younger the cheese, the simpler its taste. And a bottle of wine with hot fondue also does not hurt.

Each canton has its own fondue recipe. It usually consists of a mixture of 2 Swiss cheeses - "Gruyère" and "Emmental" - in different proportions, melted in dry white wine with the addition of cherry vodka. If the fondue is prepared without wine, the pieces of bread are first dipped in plum schnapps, and only then in melted cheese. In Geneva, for example, pieces of morels are added to fondue.

Fondue is not just a dish, it is a real ritual. Nothing brings people together like a joint meal from a common “cauldron”. There is a whole fondue etiquette. So, if a woman accidentally drops her piece of bread into the cheese, she must kiss all the men present. If a man “goofed up” like that, he buys a bottle of wine. And if he loses bread again, he must host the next fondue party.

Fondue "Neuchâtel"

Ingredients:

• Gruyere cheese - 300 g;
• cheese "Emmental" - 100 g;
• garlic - 1 clove;
• corn starch - 2 teaspoons;
• dry white wine - 1 tbsp.;
• lemon juice - 1 tbsp. spoon;
• cherry vodka (kirsch) - 1 tbsp. spoon;
• salt, ground black pepper - to taste.

Cooking

Cut off the crust from the cheeses, grate on a coarse grater and mix. Let's prepare the bread in advance - it's better to take stale bread, so that later it doesn't crumble so much in melted cheese - we cut it into small cubes. We cut the garlic clove in half and rub it on the inside of the fondue pot, after which we discard the garlic - we will no longer need it.

We install the fondue pot on the burner, light the fire and pour the juice with wine into the bowl. While stirring, add starch in a thin stream. When the liquid warms up, add the cheese and stir until it is completely melted. Salt, pepper to taste. If the mass is too liquid, add a little starch. At the end, add cherry vodka and mix. Reduce the heat to a minimum and dip slices of bread strung on forks into the bubbling cheese mass.

Cheese fondue in pumpkin

Ingredients:

• pumpkin - 1 pc.;
• Gruyere cheese - 300 g;
• cheese "Emmental" - 300 g;
• cream - 2/3 tbsp.;
• dry white wine - 2/3 tbsp.;
• corn flour - 1 tbsp. spoon;
• olive oil - 2 tbsp. spoons;
• onion - 1 pc.;
• garlic - 2 cloves;
• chili pepper - 1 pc.;
• fresh mushrooms - 200 g;
• sage - 3 branches;
• salt - to taste.

Cooking

From a flat round pumpkin, cut off the crown and clean the insides, removing seeds and fibers. We rub the inside of the pumpkin with salt, a spoonful of olive oil, a clove of garlic and spices. We send it to bake in an oven preheated to 180 degrees for 45 minutes. In a frying pan, heat the remaining oil and fry finely chopped onion, garlic and chili peppers on it for about 3 minutes. Then add finely chopped mushrooms and fry for another 5 minutes. Add flour and sauté 2 minutes. Pour in the wine, bring it to a boil and remove the pan from the heat. Add grated cheese and stir until melted. At the end, pour in the cream. We shift the cheese-mushroom mass into a hot pumpkin, sprinkle with chopped sage leaves and serve to the table along with slices of bread. Ours is ready!

And when the cheese is gone, this makeshift dish can also be eaten by scooping out the flesh with spoons - the perfect treat for friends on the bright holiday of Halloween!

If you want to diversify your holiday table, we recommend trying it, guests will certainly be delighted.

This dish is sold ready-made under the name "Fondue Emmental" under the brand "4 seasons", which produces various types of freezing.

If you do not want to buy a semi-finished product, then you can cook Emmental fondue at home. Delicious, fresh and natural.

When there is time and desire, then why not treat yourself to such delicious homemade treats?

The main feature of this semi-finished product is cheese sauce made on the basis of Emmental cheese. And this frozen product has nothing to do with fondue in its pure form.

What is quite popular with buyers is the usual pasta-bows with vegetables (broccoli plus mushrooms) and chicken fillet pieces, seasoned with cheese sauce.

The composition of the semi-finished product is as follows:

Ingredients:

• pasta bows - 300 g
• fresh champignons - 300 g
• chicken breast - 600 g
• garlic - 3-4 cloves
• fresh broccoli - 400 g
• cream 20% - 200 ml
• processed cheese - 50 g
• vegetable oil - 2 tablespoons
• salt to taste

Emmental fondue recipe

1. Rinse the mushrooms, cut in half and then slice lengthwise.

2. Mince the garlic

3. Cut off the so-called “bouquets” of broccoli, use the legs in another dish. This is ideal, but you can leave it like that.

4. Fry mushrooms and broccoli in vegetable oil until cooked, put garlic at the end of cooking. Salt.

5. Put the pasta to boil. Throw ready in a colander.

6. Cut the chicken breast into small cubes, fry, salt and pepper.

7. Heat the cream until it boils. Add cheese to them.

8. Put pasta, add mushrooms and chicken. Stir.

Processed cheese is used in a simple version of this dish. And there is also a real “secret” recipe for the very sauce with Emmental:

Cheese sauce Emmental

The composition of the products is designed for 4 servings of sauce. The white wine required for the recipe is perfect as a drink with dinner.

Sauce Ingredients:

• 1 heaping teaspoon starch
• 3 tablespoons white wine
• 2 yolks
• 200 ml meat broth
• 150 g sour cream
• 100 g grated Emmental cheese
• salt, ground pepper, grated nutmeg

Fondue is a delicious dish that perfectly complements a romantic evening or a table meeting with friends. The article talks about how you can deliciously cook cheese and chocolate fondue.

Fondue is a classic Swiss dish.. It is distinguished not only by its originality, unusual appearance, but also by its incredibly delicate aroma. It is noteworthy that fondue has many interesting traditions of its origin and the meal itself. If you treat your guests to chocolate or cheese fondue, be sure that your loved ones will be delighted.

First of all, it is worth noting that the word "fondue" is translated from French as "melt" or "melting". In the original, fondue should include two obligatory types of cheeses - Emmental (spicy, sweetish, fragrant cheese with large holes), as well as Gruyère (yellow, hard cheese with a slightly spicy and slightly nutty flavor, the cheese does not holes).

To make traditional fondue must have special equipment e, in which you need to drown small pieces of cheese. However, this should be done in dry wine preheated in a bowl. There are many delicious recipes, offering to mix other additives into cheese, for example, cherry vodka, from which fondue only "wins"!

INTERESTING: The origin of fondue is very unusual. For the appearance of the dish, one should thank the Swiss shepherds, who could graze cattle in the valleys and mountains for several days in a row. As provisions, they had only cheese, wine and crackers with them. Under the hot sun, the cheese melted and the shepherds did not think of anything else, how to dip pieces of crackers into wine and liquid cheese.

fondue recipes

Fondue "French":

• You should have three types of different cheeses for this dish.
• Useful: Savoy cheese "comte", Swiss classic "emmental" and "beaufort". Add the amount according to taste and the volume of the fondant.
• Also use 100 ml. dry white wine
• Wine can be replaced with milk if you do not drink alcohol.
• Add to the mass a small clove of garlic, passed through a crush and 1/3 tsp. ground nutmeg.

Fondue "Italian":

• You only need one type of soft cheese called Fontina for this fondue. Use approximately 150-200 g. The amount should be adjusted according to preference and the size of the fondue pot.
• Add 100 ml. any milk (the fatter the better)
• You will also need one egg, previously beaten and poured in a thin stream into the mass.
• For flavor, you can add 10-20 g of fresh truffles or 2 tbsp. truffle oil.
• You can also optionally mix in 0.5 tsp. dried "Italian herbs": oregano, basil, marjoram.

Fondue "German":

• Milk (preferably full fat) - 125-150 ml.
• Cheese "Gouda" - 100-150 g (add cheese in the amount preferred by the volume of the bowl).
• Cheese "Edam" - 100-150 g.
• White gin - 2 tbsp. (can be replaced with vodka)
• Cornmeal - 1 tbsp (you can also replace with the same amount of corn starch).
• Pepper and nutmeg - a pinch each for flavor

Fondue at home without a fondue maker

For cooking, you need the usual Teflon-coated frying pan or heavy-bottomed cooking ladle:

• Turn on the smallest fire on the stove and put the dishes on.
• Put a large spoonful of butter in the bottom of the dish.
• Chosen fatty fragrant cheese for fondue (any) grate into shavings.
• Pour 100 ml into the oil. fat milk or cream, and gradually pour in the cheese chips.
• Thoroughly knead the mass
• If the mass seems to you 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 pieces of crackers.

Sweet fondue recipe

Regular sweet fondue is very easy to make. You will need:

• Cream as a fondue base - 400 ml. (choose the fattest).
• Vanillin - 1 sachet
• Sugar - 150-250 g (according to your preferences)

IMPORTANT: As it boils, the cream will thicken. If the mass seems liquid to you, you can add 1 tbsp. corn starch. Fondue is suitable for dipping fruits, biscuits and croutons.

Chocolate fondue with fruits: a recipe at home

You will need:

• Dry white wine - 100 ml.
• Bar of chocolate (any: milk or bitter) - 100 g (approximately).
• Butter - 50 g.
• Cocoa - 1 tsp

IMPORTANT: If the mass seems too thick to you and it burns in the bottom of the bowl, you can gradually add a small amount of wine or milk to it if you are making non-alcoholic fondue).

Swiss fondue - Emmental: recipe

You will need:

• Cheeses "Emmental" and "Gruer" in equal proportions. Grind them into crumbs.
• Add 1 tbsp. butter
• Pour in 100 ml. fat milk
• A few tbsp. dry white wine, preferably French.
• For density, you can mix in 1 not full tbsp. ordinary flour.

Eggplant fondue recipe for the winter

Eggplant fondue- an unusual recipe that you can diversify your menu. You will need:

• Ripe eggplant - 2 kg.
• Vegetable oil - 500 ml. (use whatever you like).
• Garlic - a few pcs. teeth
• Parsley - a bunch (approximately 15 g)
• Preferred spices (any you like)

Cooking:

• Eggplants are peeled, finely chopped
• They are soaked for half an hour in a saline solution.
• After that, excess water is squeezed out
• Oil is heated in a frying pan
• All eggplants are sent to oil and fried there until a beautiful color, mix the mass thoroughly.
• Add garlic and chopped herbs to the mass, as well as spices.
• Wash glass jars with baking soda
• Spread the hot mass in jars, close the lids and after it has cooled, send it to the refrigerator.
• Such preservation can be eaten both cold and hot.

How to make cheese fondue at home?

Making fondue at home is quite easy and simple. To do this, you do not need to look for hard-to-find original European cheeses. You can use those that are sold in your store.

If you are looking for cheese for fondue, it is important to choose on aromatic and hard cheese. Suitable "Swiss" with large holes (often called "Royal" or "Emmental"). It is good if you add such cheese in half with Parmesan or Grano Padano.

As a liquid base use white wine, not sweet and not too strong. For those who do not drink alcohol, milk can be used. It is poured into a bowl under a candle, wait for it to heat up and drop small pieces of cheese into the liquid one at a time. As the cheese melts, stir the mass, add spices to taste and a clove of garlic for flavor.

IMPORTANT: You can dip bread crumbs, chips, dried lavash sheets, salted crackers, boiled vegetables, slices of ham, fried mushrooms and much more into this fondue.

Cheese fondue: what do they eat with?

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

• Bread croutons or crackers (slices of fresh bread are quite suitable).
• Pieces of ham or smoked beef, chicken (not fatty, without fat). You can also use pieces of any boiled meat.
• Boiled vegetables: potatoes, carrots, broccoli, Brussels sprouts, sweet peppers and others.
• Fried mushrooms (preferably whole)
• Crackers, chips, salty cookies
• nuts

IMPORTANT: You also need to eat fondue correctly. A piece of food should be picked up with a special fondue fork, dipped in cheese and sent to the mouth.

Meat fondue: recipe at home

Meat fondue involves pre-marinating pieces of meat so that, while dipping into a bowl of fondue, it can finally cook before eating.

You will need:

• Chicken or turkey fillet - 200 g per person.
• Lemon juice - a few tablespoons
• Vegetable oil - 1 cup
• Soy sauce - to taste

Cooking:

• The meat is cut into beautiful and neat pieces, approximately 2 cm each.
• A marinade is prepared from lemon juice and soy sauce, in which pieces of meat should lie for about an hour.
• Heat the oil in a fondue pot
• Pieces of meat are pierced on forks and sent to the oil for cooking, after which they are eaten when a golden crust forms.

Chinese fondue recipe

You will need:

• Vegetable oil - 120-150 ml.
• Soy sauce - 50 ml.
• Grated ginger root - 5 g.
• Garlic - a few pcs. teeth to taste
• Honey - 1 tsp
• Hot pepper or a mixture of peppers - 1 tsp

The resulting mass should be heated in fondue and brought to a boil. After that, pieces of raw chicken, beef or shrimp can be dipped into it on forks.

Video: "How to make fondue?"

Cheese fondue is a Swiss shepherd's dish. That's right, everything is so banal and not romantic! According to legend, moving through the mountains, they threw the remains of cheese, wine,Sometimes garlic,in the presence of, in a pot and heated over a fire. Then soaked in this cheese brewe pieces of bread. For them, it was neither a festive nor a special dish, but a real everyday life. Over time, the dish spread around the world, gaining popularity and a special charm that now accompanies cheese fondue.

Although the dish is not quite for children, children can still try it. Most of the alcohol evaporates, but there is still some leftover alcohol in the dish. You can cook wine a little longer, and then there is practically no wine left. Fondue is one of the most romantic ways to warm up and enjoy delicious treats when it's cold outside.

And you can't overdo the fondue. Otherwise, over time, the cheese will begin to become tougher and tougher, in the end, the cheese protein will begin to separate from fats and, believe me, there is little pleasure from such fondue. Therefore, cheese fondue should be served as soon as the cheese has melted. Considering that the process of enjoying it at the table is also lengthy. And to keep the consistency stable, you need to constantly heat the fondue. Almost all fondue makers have a special stand, with a place for a candle or dry alcohol for heating. The candle heats more gently, so for long gatherings, it is better to heat the cheese fondue with small candles.

For 4-5 persons:

Ingredients

• 500 grams cheese (read the introduction), grate with large holes
• 350 ml dry white wine
• 2 cloves of garlic
• 1 tbsp starch
• 1 tsp lemon juice
• A pinch of nutmeg
• 1 tbsp kirscha (cherry schnapps), can be replaced with vodka or rum

Additions:

• Mini carrots, boil until half cooked
• Broccoli florets, blanch 1 minute
• 2 ripe pears, cut into large cubes
• Gherkins
• 300 grams pork tenderloin or loin, cut into large cubes (you can use veal or chicken)
• 2 tbsp pork lard (can be replaced with vegetable oil)
• 3-4 pieces favorite bread, cut into large cubes
• Olive oil
• Salt to taste

1) Preheat the oven to 180°C.
2) Crush the garlic with the flat side of a knife. Lubricate the walls of the fondue bowl with one of the cloves of garlic, and put it inside together with the second. Put the dishes on medium heat and pour in the wine.

Fondue Emmental is a delicious dish, but it has nothing to do with fondue, and Emmental is the name of a traditional Swiss cheese made from cow's milk. The semi-finished product Fondue Emmental has wide popularity among buyers. And for good reason, because this is a delicious quick lunch. But you can cook it yourself, because it consists of simple, affordable ingredients. And believe me, the taste will be no worse, and maybe even better. And yes, the recipe didn't take long at all.

Prepare the necessary ingredients.

Pour pasta into boiled water. Add a pinch of salt. Cook according to package directions until pasta is al dente and slightly firm on the inside. Throw them away in a colander.

While the pasta is cooking, it is necessary to wash, cut the mushrooms into plates and fry until golden brown with a minimum amount of oil.

Add broccoli florets. Stirring, fry for another 2-3 minutes.

Fry the chicken fillet in another pan. It must be washed, cleaned from a transparent film and cut into small pieces, about 1x1 cm.

Stir fry until the meat turns white. Then pour in the cream. Simmer over low heat for 3-4 minutes.

Place chicken in skillet with mushrooms and broccoli. Add finely chopped garlic. Mix carefully. Add salt to taste.

Add boiled pasta.

Sprinkle grated cheese on top.

Mix quickly and serve the homemade version of the semi-finished Emmental Fondue to the table.

I am sure that you will like it and you will return to this recipe more than once.

Bon appetit. Cook with love.