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How to make fondue at home

Fondue: how it happens


The essence of fondue is simple. In a saucepan or a special appliance with heating, the cheese is melted, and then pieces of bread are dipped in it. There are other variants of this dish - for example, fondue with meat broth or melted butter, in which they dip pieces of vegetables, meat or seafood. For dessert, you can serve the original chocolate fondue, to which are attached fresh fruit, berries and pieces of marshmallow.
Despite the variety, the most popular is the cheese option. Real Swiss fondue is made from Gruyeer cheese. However, it can be replaced by another semi-solid, well-melting cheese. Note that you should not drink cold drinks with melted cheese. Under the influence of ice-cold beer or wine, a hard-to-digest film forms in the stomach, which can cause poor health. Wash down the fondue with hot coffee or tea, and warm alcoholic drinks will do: grog, mulled wine,punch.

Classic Cheese Fondue


On the basis of this recipe, you can invent other interesting variations. For example, use a mixture of cheeses, replace black ground pepper with paprika, and cherry liqueur with a glass of brandy. Popular and English fondue. Instead of white wine, it uses light beer, the Gruyeer cheese is replaced with cheddar, and the nutmeg - with chopped parsley. In this case, garlic and strong alcohol supplements should be discarded.
You will need:
- 225 g sliced ​​cheese;
- 150 ml of dry white wine;
- 0.5 cloves of garlic;
- A pinch of grated nutmeg;
- freshly ground black pepper;
- 1 tsp. Starch;
- 1 tbsp. a spoon of milk;
- 1 tbsp. a spoonful of cherry liquor;
- cubes of white bread (French loaf or sliced ​​loaf).
Cut white bread into large cubes, leaving a crust on each. Dry the bread in the oven so that the slices become crispy on the surface, but inside they remain soft. Put the bread in a basket covered with a napkin.
Rub the fondue pot from the inside with a slice of garlic. Put the container on the fire, pour wine into it and add grated cheese. Add freshly ground black pepper and nutmeg and bring the mixture to a boil, stirring constantly. Pour cherry liqueur into the pot and cook for another 2 minutes.Stir the starch in cold milk and add to the melted cheese, stir well. This method will prevent the mixture from rolling and hardening. Serve the fondue with dried bread and long forks, which are put on the pieces before dipping them in the cheese.
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