Fondue - recipes of Swiss cuisine, suggesting the preparation of a delicious snack from melted cheese and slices of finished products, which are dipped in a liquid cheese mass before consumption. Currently, there are many equally interesting interpretations of treats with chocolate or caramel.
How to cook fondue?
Prepare fondue at home easily and simply. The main thing is to buy the necessary products for this, choosing the appropriate recipe, and adhere to the recommended rules and subtleties of the technological process.
- Cheese for fondue, like chocolate, is chosen natural, quality, stopping on varieties, which after heating turn into a liquid, not too lean substance.
- The basis for dipping the ingredients is prepared in a saucepan with a thick bottom and poured into a special vessel Kakelon, equipped with a burner and forks for feeding. To prevent burning, the container is pre-lubricated with garlic and sprinkled with salt.
- Additional products are prepared in advance, cut into square or other in shape slices.
- Cockelon is served on a burner, which allows maintaining the liquid texture of the contents, thereby providing excellent quality of the meal.
Swiss fondue
Classical Swiss fondue, recipes of which can be found in the appropriate sections of the national cuisine, is prepared from two types of cheese: gruyer and emmental, which are complemented by French white dry wine, flour pasteurized in butter and traditionally flavored with nutmeg and pepper.
Ingredients:
- Gruyere cheese - 200 g;
- cheese emmental - 200 g;
- wine dry white - 200 ml;
- cherry kirsch (optional) - 30 ml;
- garlic - 2 teeth;
- butter - 1 tbsp. a spoon;
- flour - 90-120 g;
- salt, pepper, nutmeg;
- dried bread cubes, smoked products, seafood for dipping.
Preparation
- Preparation of fondue begins with the preparation of products that will be dipped in cheese. Cubes of bread are dried in the oven for 5 minutes, and other components are simply sliced.
- In the saucepan mix two varieties of grated cheese, wine, chopped clove of garlic.
- Warm the mass, stirring, until the components melt.
- Introduce pepper, nutmeg, kirsch and flour paste, pour into Kakelon.
- Fondue - recipes that require a snack immediately after preparation.
Cheese Fondue - recipe
Fondue, simple recipes of which can be executed and with some deviations from the classical technology, it turns out not less tasty and refined. So, if there is no opportunity to purchase overseas original products, you can realize the idea with any other available ones that are available.
Ingredients:
- any cheese or mix of several varieties - 400 g;
- white wine - 200 ml;
- garlic - 2 teeth;
- salt, paprika, nutmeg, pepper, flour paste;
- components for dipping.
Preparation
- Prepare the components for dipping.
- Melt fried cheese, adding garlic.
- If necessary, if the mass is liquid, concentrate it with flour pasteurization.
- The cheese fondue is traditionally served in a special vessel above the burner.
Fish fondue
Prepare a fish fondue with their own hands is easy and simple, and the result will please no less than a meal in a specialized restaurant. The process of preparation and serving of snacks is somewhat different from the classical one and involves frying fish slices in boiling oil, and eating with spicy sauce.
Ingredients:
- fillet of salmon, cod and sea bass - 200 g;
- lemon - 1 piece;
- Worcestersky sauce - 2 tbsp. spoons;
- water - 3 tbsp. spoons;
- olive oil - 0,5 l;
- soy sauce - 150 ml;
- pepper cayenne - pinch;
- garlic - 3 teeth;
- mustard and vinegar - 1 tbsp. spoon;
- sugar - 1 teaspoon;
- branches of oregano - 2-3 pcs .;
- salt - 15 g.
Preparation
- Cubes of fish fillet marinated for about an hour in a mixture of water, Worcesters sauce and lemon juice, salt it to taste.
- Olive oil is heated in a fondue tank, and all other ingredients for the sauce are mixed in a separate container and whipped.
- When the fish, butter and sauce are ready, they serve a snack to the table.
Meat fondue
Another unconventional variation of the exquisite delicacy is fondue made from meat. The appetizer can be made in boiling oil, like fish or in broth and served with any sauce to choose from: classic creamy garlic to original and multicomponent, made from non-trivial ingredients. When frying meat in oil, the slices are not marinated, but before the process is thoroughly dried, eliminating excess moisture.
Ingredients:
- any meat fillet - 200 g;
- spicy broth or vegetable refined oil - 0,5 l;
- serving sauce.
Preparation
- Meat cut into small cubes or thin slices as carpaccio.
- Warm up the vegetable refined oil or broth in the fondue tank, dip the fork into the preheated meat base and stand for several minutes.
- Meat fondue - simple recipes that complement when served with any sauce to choose from.
Chocolate fondue
If there is a need to prepare fondue for children , from which adults will not refuse, use the following recipe and make a sweet version of the snack with chocolate. In a melted chocolate substance, often with the addition of cream, nuts or other additives, dipped fruit, berries, slices of biscuit, marshmallow or biscuits.
Ingredients:
- chocolate - 300 g;
- cream - 100 ml;
- coconut chips or ground almonds (hazelnuts) - 50-100 g;
- fruit, strawberry or biscuit cubes.
Preparation
- Chocolate for fondue is broken into pieces and laid in warm cream.
- Stir the mass until the melts are completely melted, add nuts or coconut chips.
- Prepared feed components are dipped in a chocolate mass.
Caramel fondue
Another recipe for fondue at home for sweets and children is presented below. As a liquid base, which can dunk pieces of biscuit, cookies, strawberries, slices of apples, pears, bananas, in this case acts caramel. It is important to melt the sugar correctly, add oil and milk in time to get the perfect base for a sweet snack.
Ingredients:
- water - ½ cup;
- sugar - 220 g;
- Butter - 60 g;
- milk - 100 ml;
- berries, fruit, biscuits for filing.
Preparation
- In the vessel with a thick bottom and walls pour sugar, pour in water and warm up, shaking the container, until all the crystals are dissolved and the caramel color is obtained by syrup.
- Add the butter and after it is dissolved into the caramel, pour in the milk.
- Boil the sauce until thickened and served in a fondue tank, supplementing the snack with the selected ingredients.
Fruit fondue
Surprisingly delicious and mouth-watering sweet fondue can be made from fruits that are dipped while serving for a short while in a hot syrup of juice and dipped in coconut shavings or chopped nuts. The following set of fruit mix and hot sauce can be varied to taste or the presence of ingredients.
Ingredients:
- pulp of melon, peach and pineapple - 200 g;
- dates fresh - 200 g;
- oranges - 6-8 pieces;
- lemons - 2-3 pieces;
- honey - 6 tbsp. spoons or to taste;
- raspberry or strawberry liqueur - 20 ml;
- coconut chips or shredded nuts - 100 g.
Preparation
- Melon, pineapple, dates cut into slices.
- Squeeze out the oranges and lemons juice, warm up to a boil with honey, and then inject the liquor.
- Pieces of fruit are dipped in fruit syrup for 1.5-2 minutes, after which they are smoked in coconut shavings or nuts.
Fondue in the Multivariate
Fondue, a simple recipe of which is presented below, will interest those who do not have the special device Kakelon, but there is a multivarker. The functionality of the device allows you to effectively use it to design exquisite Swiss snacks in any variation. Next is the classic technology of cheese fondue, which can be applied to other recipes with chocolate, caramel, meat and fish.
Ingredients:
- cheese - 550 g;
- white wine - 1 glass;
- starch - 1,5 tsp.
- garlic - 1 tooth;
- Pepper, salt, nutmeg, seasoning - to taste;
- bread, smoked products, seafood.
Preparation
- In a greased garlic multicast under the "Varka" regime warm white dry wine with ground cheese is stirred, stirring.
- Introduce seasonings and starch, dissolving it in a small portion of water.
- Transfer the device to the "Heating" mode and serve a snack, dipping dried cheese, dried bread, seafood or smoked products.