Swiss Broth Fondue Food

CHINESE FONDUE

Steps:

• Sauté the onions and garlic and then add the rest of the ingredients.
• Simmer the broth for about an hour and then pour into a fondue pot.
• Enjoy with pieces of beef, chicken, seafood and vegetables!

FONDUE BROTH

Steps:

• Mix all the ingredients in your fondue pot, and simmer for 1 hour.
• When you are ready to start, bring the broth to a boil.
• We usually have thinnly sliced beef (Chinese fondue beef), large raw tiger shrimp, scallops, portabello mushrooms, and chicken.
• Of course, you can have what ever meat and vegetables you wish.
• Guten apetit!

SWISS FONDUE

Steps:

• Toss the 2 cheeses together with the cornstarch. Rub the inside of a heavy saucepan with the cut garlic clove. Add wine and 2 tablespoons Kirsch and bring to a boil. Reduce the heat to medium-low and add the cheese mixture, stirring, until mixture is hot and smooth.
• Add remaining 2 tablespoons Kirsch if mixture is too thick. Season with nutmeg and pepper, to taste. Transfer to a fondue pot and serve immediately with dippers of choice.

TRADITIONAL SWISS FONDUE

Steps:

• Step 1 Rub the inside of a small saucepan with the cut garlic cloves, and then discard them. Adjust the saucepan to medium heat. Add the wine and lemon juice, and bring to a simmer. Step 2 Gradually add the cheese and the cornstarch, stirring constantly. Step 3 Add the Kirsch, if using, and stir constantly with a wooden spoon in a "figure eight" motion until the mixture has thickened, about five minutes. Step 4 Preheat your fondue pot, season the cheese with salt and pepper to taste, and then transfer to the fondue pot. Serve with cubed bread and assorted accompaniments (see below for ideas!)
• Step 1 In a fondue pot, combine all broth, garlic, water, soy sauce, Worcestershire, bay leaf, and black pepper. Bring to a simmer. Step 2 Dip meats and seafood and leave in broth until fully cooked thru. Pair with sauces, suggestions below.
• Step 1 Heat 1/2 cup cream in a heavy saucepan over medium heat until cream comes to a low boil. Remove the pan from the heat and whisk in chocolate. Stir in butter, cocoa powder, vanilla and cinnamon. Step 2 Transfer to a fondue pot Step 3 keep warm, stirring occasionally. If fondue becomes too thick, stir in more cream, 1 tablespoon at a time, to desired consistency. Step 4 Serve with your favorite dessert dippers, see below for suggestions.

GERMAN MEAT FONDUE WITH BROTH (FLEISCHFONDUE)

Steps:

• Gather the ingredients.
• In a large saucepan, brown the cut surface of the onion without oil.
• Add the leeks, carrots, celeriac, bay leaf , peppercorns, and broth.
• Bring everything to a simmer and cook for at least 15 minutes.
• When it is time to eat, strain the broth into a fondue pot and place it on the table over the heat source for your fondue.
• Gather the ingredients.
• While the broth is simmering, cut the pork into bite-sized pieces.
• Mix the ground meat with the egg and breadcrumbs, salt, pepper, and paprika.
• Form the meat mixture into bite-sized meatballs and place in the refrigerator until serving time.
• Cut the cocktail sausages into 1-inch lengths and place in a serving dish.
• Clean and separate the cauliflower into bite-sized chunks.
• Cut the zucchini into quarters, lengthwise, then into 1-inch pieces.
• Place in separate serving dishes. Keep everything covered and cool until ready to eat.
• Gather the ingredients.
• Chop about 1/4 cup chives into small rings and place in a bowl with the sour cream.
• Add salt, pepper, paprika, and optional lemon juice to taste.
• Gather the ingredients.
• In a small bowl, mix together schmand or crème fraîche, chopped parsley, mustard, and salt and pepper to taste.
• Place the fondue pot filled with broth on the warmer ( rechaud ) in the middle of the table. Each person should have their own fondue fork. Place the serving dishes with the food on the table and let everyone pass them and place some meat and vegetables on their plate.
• Each person places 1 or 2 pieces of food on a fondue fork and dips it in the simmering broth. After 2 or more minutes, the tidbits are done. They are removed from the fork to the plate, and new tidbits are placed on the fondue fork. Serve with the 2 dipping sauces, as desired.

BABY SWISS CHEESE FONDUE

Steps:

• Melt butter in a saucepan over low heat. Whisk flour and salt into butter until mixture is smooth and bubbly, about 1 minute. Remove from heat and whisk milk into butter mixture.
• Bring mixture to a boil, whisking constantly; cook at a boil for 1 minute. Stir in mustard.
• Reduce heat to low and stir Swiss cheese into milk mixture 1/4 cup at a time until cheese is melted and fondue is smooth, 5 to 10 minutes.

SWISS FONDUE

Steps:

• Combine Gruyère cheese, Emmental cheese, and cornstarch in a bowl. Mix until the cheese is evenly coated. Set aside.
• Rub the cut side of the garlic all over the inside of a fondue pot or heavy saucepan. Add wine and place over medium heat. Bring to a simmer, then gradually add cheese and cornstarch mixture. Stir with a spatula, gently stirring in a figure-of-eight motion, until all of the cheese is added and the fondue is smooth and homogenous. Reduce heat to medium-low if the fondue is boiling too vigorously.
• Immediately serve fondue, preferably over a warmer. If you used a saucepan on the stove to heat the fondue, you can carefully transfer the fondue to a fondue pot to serve.

SWISS BROTH FONDUE

Steps:

• Slice onion in half. Stick cloves into the onion. Roughly chop all other vegetables. Add all veges and spices to a stock pot filled with the water and soup bones. Bring to a boil, then simmer for one hour. Add the wine. Simmer for 1 to 3 hours until the quantity of liquid is down by half. Strain out all vegetables. Salt to taste. TO SERVE: Place stock in a fonue pot and keep over heat. Place raw beef and vegetables on platters to pass at table. Serve individual ramakins of sauce for dipping, such as bernaise and port wine reduction. After the meal, the broth can be frozen and reused once more, or used as a soup base.