How do I make a fantastic cheese fondue?!
How do I make a fantastic cheese fondue?
Answers:
Fondue is not simply melted cheese, it almost always contains a measure of liquid such as wine or beer or milk, often thickened with a little cornstarch. The flavor can be nicely rounded out by mixing the cornstarch with a complementary liquid, such as a juice of liquor. The ratio is usually about one cup of liquid to one pound of cheese. I find it best to heat the liquid on the stove-top, slowly stir in the cheese until it's fully melted and mixed in, then transfer the fondue to the fondue pot for dipping. Here are a couple of recipes. They all follow the same technique, heat the liquid over medium heat until bubbly (not boiling), reduce heat to slow, and gradually stir in cheeses and other seasonings. If the fondue seems to thin, mix 1-2 tsp. cornstarch with 1-2 tbsp. water and add, stirring continually, until it thickens.
Classic cheese fondue:
1 cup dry white wine
1 tsp. lemon juice
2 Cups shredded Gruyere cheese
2 Cups shredded Emmentaler cheese
a pinch of white pepper
Serve with cubes of French bread, cauliflower, etc. For a more complex flavor, use kirsch or eau de vie or brandy with the cornstarch to thicken the fondue.
Apple-Cheddar fondue
1 Cup apple cider (plain cider or bottled hard cider do equally well)
3 cups shredded sharp cheddar cheese
1/2 tsp. dry mustard
pinch cayenne pepper
Serve with cubes of French or sourdough bread, wedges of apple, and cubes of ham, etc. For a more complex flavor, thicken with cornstarch mixed with apple juice or an apple brandy such as Calvados or Applejack.
I use allrecipes.com for everything. I have never been disappointed. There are usually many choices and reviews for each. Good luck!
Classic Fondue:
1 clove of garlic, crushed
1 cup dry white wine
1 tablespoon cornstarch
2 tablespoons cold water
1/2 pound Gruyere cheese, grated
1/2 pound Vacherin cheese, grated
4 ounces of Kirsch
Pinch of freshly grated nutmeg
Freshly ground white pepper
1 loaf of French bread, cubed and lightly toasted
Rub the inside of the fondue pot or saucepan with the crushed garlic clove. Discard the garlic. Add the wine and bring to a simmer. Dissolve the cornstarch in the water and whisk into the wine. Bring to a boil and cook for 2 minutes. Reduce the heat to low and whisk in the cheese, a little at a time. Stir in the Kirsch and season with the nutmeg and pepper. Serve the fondue with the toasted cubes of bread.
(kirsch = a dry colorless brandy distilled from the fermented juice of the black morello cherry)
This recipe is the closest I've found on the net to my Mother used to make. If you want her recipe, email me. Fondue should be kept in a Fondue pot and warmed by open flame (Sterno can).
Traditional Cheese Fondue
Ingredients:
1 Clove garlic
1 1/2 Cups dry white wine (Gewürztraminer Wine is best)
1 Tbsp. lemon juice
1 Lb Coarsely grated Swiss Cheese
Freshly ground pepper
Freshly grated nutmeg
1 oz. kirsch (optional but nice)
1 loaf French bread (cut into cubes)
Directions:
Rub the interior of an earthenware fondue pot (you can use a Teflon lined pot) with the cut sides of a clove of garlic. Set the vessel over medium flame and heat the wine and lemon juice, but not to boiling. When hot, start adding cheese by the handful, stirring constantly in one direction with a wooden spoon. Each handful of cheese should melt and become thoroughly incorporated before adding more. Make sure that the heat is distributed evenly, otherwise the cheese can coagulate in the center. If this happens, it is better to stop and start over rather than risk ruining all of the cheese. When all the cheese has melted and the mixture has become smooth and creamy, season with pepper and nutmeg to taste and add kirsch, if you wish. Cut the bread into thick slices and then into quarters so that each piece has crust on one side. Keep the fondue warm over low heat as everyone dunks bread and coats each piece with the bubbling cheese mixture. If it gets too thick, add some more warm white wine and stir until smooth.
Ah, the crew above have mentioned a couple of recipes, but that's the components of one part of the fondue.
Initially, you should look to purchase an electric fondue - this isn't too expensive, but something for a one-use effort. If you're not that committed right away, look to use the 1970's flea market set (which is awesome) and sterno, but maintaining the heat can be tough during the course of the meal. Burning the bottom (especially if too much cornstarch is used) is quite easy.
Although the other folks have cut & pasted several recipes, look to buy the ready made stuff. There are several components to the classic fondue: two types of cheese (em-gruyer mix), nutmeg-white pepper, and white wine - after that there are many combinations.
What to serve with the fondue can make the fondue also - veggie mix (carrots, mushrooms) are normal. There is usually a meat course - which is a cook meat which is later cooled - I like using sausages which are steamed, then cooled in the refridgerator. Finally, a starchy course - usually day old french bread - pumpernickel and rye are also great choices. The bread needs to be a day or two older - it cannot be fresh or it won't suck up enough of the oil during the fondue.
Finally, the wine - this can be your choice of red or white - dry or sweet.
Also, it must be established who will maintain the fondue - unlike a meal you cook - you're basically cooking a meal in front of your guests, so someone who's experienced with the pot must maintain the pot to be warm but not scald the cheese.
Why of course, One would ask Chef Mayo
Cheese Fondue
1 clove garlic, halved crosswise
1 1/2 cups dry white wine (preferably Swiss, such as Fendant)
1 tablespoon cornstarch
2 teaspoons kirsch
1/2 lb emmenthaler cheese, coarsely grated (2 cups)
1/2 lb gruyere, coarsely grated (2 cups)Accompaniment
cubes French bread, on fondue forks or long wooden skewers
1. Rub inside of a 4-quart heavy pot with cut sides of garlic, then discard garlic.
2. Add wine to pot and bring just to a simmer over moderate heat.
3. Stir together cornstarch and kirsch in a cup.
4. Gradually add cheese to pot and cook, stirring constantly in a zigzag pattern (not a circular motion) to prevent cheese from balling up, until cheese is just melted and creamy (do not let boil).
5. Stir cornstarch mixture again and stir into fondue.
6. Bring fondue to a simmer and cook, stirring, until thickened, 5 to 8 minutes.
7. Transfer to fondue pot set over a flame and serve with bread for dipping.