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.
CHEESE FONDUE
Categories Cheese Dairy Vegetarian Swiss Cheese Gourmet
Yield Makes 6 servings
Number Of Ingredients 6
Steps:
- Rub inside of a 4-quart heavy pot with cut sides of garlic, then discard garlic. Add wine to pot and bring just to a simmer over moderate heat.
- Stir together cornstarch and kirsch (if using; otherwise, use water or wine) in a cup.
- 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). Stir cornstarch mixture again and stir into fondue. Bring fondue to a simmer and cook, stirring, until thickened, 5 to 8 minutes. Transfer to fondue pot set over a flame.
- What to dip:
- •Cubes of French bread
- •Cubes of apple and pear
- •Roasted potatoes
- •Julienned raw red bell pepper
- •Blanched broccoli florets
- What to drink:
- •Dry white wine such as dry Riesling or Sancerre
- •German lager or Saison-style ale
- •Farmhouse cider
- •Fino Sherry
TRADITIONAL SWISS FONDUE
The closest you can get to traditional Swiss fondue, without boarding a plane. Say cheese!
Provided by A Wholesome New World
Number Of Ingredients 23
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.
TRADITIONAL SWISS FONDUE
Make and share this Traditional Swiss Fondue recipe from Food.com.
Provided by littleturtle
Categories Potato
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In fondue pot, heat wine, lemon juice and mustard to boiling; then reduce heat to low.
- Toss cheese with arrowroot and gradually add cheese mixture to wine mixture in pot, stirring constantly.
- When cheese is melted, stir in kirsch.
- Sprinkle with nutmeg, and serve with french bread or potatoes.
Nutrition Facts : Calories 856, Fat 48, SaturatedFat 27.9, Cholesterol 162.7, Sodium 1296.3, Carbohydrate 44.1, Fiber 2.4, Sugar 2.4, Protein 46.7
CLASSIC CHEESE FONDUE
This traditional Swiss fondue - the sort you might have encountered in an Alpine ski lodge circa 1972 - calls for an equal amount of Gruyère cheese, for its depth of flavor, and Emmenthaler, for its supple texture; a shot of kirsch, for its cherry aroma and alcoholic oomph; and a little garlic, for bite. It takes all of 15 minutes, and will emerge as magnificently creamy, smooth and velvety as custard, but with a funky, deep flavor that dazzlingly enriches anything you dunk in the pot: bread cubes, apple slices, clementine sections, nuggets of salami, pretzels, tofu. It is even marvelous spooned onto a romaine lettuce salad in place of dressing.
Provided by Melissa Clark
Categories dips and spreads, appetizer, main course
Time 15m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Rub cut side of garlic on inside of large Dutch oven or heavy-bottomed saucepan, preferably cast iron, rubbing the bottom and halfway up the sides. Add wine and bring to a simmer over medium-high heat.
- Meanwhile, in a large bowl, toss cheeses with cornstarch. Add a handful at a time to simmering wine, stirring until first handful melts before adding next. Reduce heat to medium and stir constantly until cheese is completely melted. Add kirsch, if using, and heat until bubbling, about 1 to 2 minutes. Season with salt, pepper and nutmeg, if desired. Serve with crusty bread and other accompaniments. (See variations below)
Nutrition Facts : @context http, Calories 495, UnsaturatedFat 13 grams, Carbohydrate 4 grams, Fat 36 grams, Fiber 0 grams, Protein 32 grams, SaturatedFat 22 grams, Sodium 861 milligrams, Sugar 1 gram
TRADITIONAL SWISS FONDUE
Make and share this Traditional Swiss Fondue recipe from Food.com.
Provided by Salt in SF
Categories Scandinavian
Time 45m
Yield 1 pot, 4 serving(s)
Number Of Ingredients 13
Steps:
- Cut the garlic clove, then rub it all inside of the fondue pot. Pour in the wine and lemon juice, and place over the lit burner. Gradually add the cheese, stirring throughout until completely melted.
- When the cheese has melted and begins to bubble, blend the cornstarch with the kirsch and stir into the pot. Cook, stirring, for 2 to 3 minutes. Add remaining ingredients to taste.
Nutrition Facts : Calories 796.4, Fat 20.3, SaturatedFat 10.9, Cholesterol 59.4, Sodium 882.2, Carbohydrate 118.6, Fiber 11.1, Sugar 34.1, Protein 32.2
SWISS FONDUE
My husband grew up in Switzerland and it's there where I truly began to appreciate fondue. There are many variations of fondue in Switzerland, but this is the most common version. I love the ritual and it's so fun (and easy!) for entertaining. If you can get your hands on it, a splash of kirsch just before serving really gives fondue a fortifying kick.
Provided by Diana Moutsopoulos
Categories Cheese Fondue
Time 30m
Yield 4
Number Of Ingredients 9
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.
Nutrition Facts : Calories 901.9 calories, Carbohydrate 47.3 g, Cholesterol 156.1 mg, Fat 48.6 g, Fiber 4.6 g, Protein 52.1 g, SaturatedFat 28.9 g, Sodium 1358.4 mg, Sugar 4 g
AUTHENTIC SWISS CHEESE FONDUE
An authentic Swiss family recipe for cheese fondue
Provided by patrickhorton
Time 30m
Yield Serves 6
Number Of Ingredients 0
Steps:
- Leave the garlic cloves whole and warm together with the white wine in a large heavy cast iron saucepan or cheese fondue pan. Do not boil.
- Grate the cheese and sprinkle with the flour. Mix it well and add to the pan.
- Stir well until the cheese is melted.
- Mix the kirsch with the bicarbonate of soda and add to the cheese at the end of cooking.
- Serve with crusty baguette sliced into 3cm slices and quartered. Keep the pan on a low heat to ensure the cheese remains melted. Don't drink beer with fondue!
More about "traditional swiss fondue food"
AUTHENTIC SWISS CHEESE FONDUE - EARTH, FOOD, AND FIRE
From earthfoodandfire.com
5/5 (13)Total Time 30 minsCategory Appetizer, EntreeCalories 2875 per serving
- Begin by taking the clove of garlic and rubbing the inside of the caquelon (fondue dish) with the cut side, spreading the natural garlic oil on the surface.
- Mix the the white wine and cornstarch in the fondue pot and stir well to dissolve the starch. Light the fondue burner and gently heat the wine.
- As the wine gently heats, shred the cheese on a handheld box grater or other grating device, and add it to the wine.
CLASSIC SWISS CHEESE FONDUE RECIPE - MELISSA KELLY | FOOD ...
From foodandwine.com
5/5 Category Cheese Dips
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THE MOST POPULAR SWISS FONDUE RECIPES - RESTAURANT FONDUE
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TRADITIONAL SWISS CHEESE FONDUE - LINDYSEZ
From lindysez.com
5/5 (1)Category Appetizer, Main CourseCuisine European, SwissTotal Time 30 mins
- Step 1Grate the cheeses together; place into a large bowl and season with salt and freshly ground pepper. Let stand at room temperature for at least one hour, two is better.
- Step 2Cut the baguette into quarters lengthwise, then across into bite-sized pieces. Place into a large bowl or colander and let sit out for about two hours.
- Step 3Rub the bottom and sides of your pot with the garlic, leaving it in or removing it as desired. Place the pot over medium heat and add the wine, when the wine comes to a true simmer start slowly adding the cheese; a handful at a time stirring in a figure 8 until it has melted. Continue to add the cheese in this manner until you have a nice melted amount of cheese in the pot, you want to be able to dip your bread in and come up with a good ratio of melted cheese to wine-soaked bread. When this is accomplished, add the Kirsch and nutmeg. Give it a good stir and then move the pot to your heat source. Dip and enjoy. Kiss the person on your right.
A GUIDE TO THE TOP 10 SWISS FOODS – WITH RECIPES | EXPATICA
From expatica.com
Estimated Reading Time 6 mins
- Cheese fondue. A roundup of iconic Swiss food wouldn’t be complete without mentioning this devilishly delicious dish. Cheese fondue is the ultimate comfort food and ideal for sharing with friends and family.
- Rösti. Crisp on the outside and melting on the inside, rösti is another popular Swiss food and was originally eaten as a cheap and simple breakfast by Bern farmers.
- Bircher müesli. Chances are you have eaten muesli for breakfast at some point in the past. However, you might not have known that it was actually invented by a Swiss doctor called Maximilian Oskar Bircher-Brenner back in 1900.
- Raclette. Raclette is the name of a semi-hard Swiss cheese that is made from Alpine cow’s milk and tastes slightly nutty, like Gruyère. However, it is also the name of a popular Swiss dish, of which the meaning comes from the French word racler – ‘to scrape’.
- Bündner Nusstorte. Also known as Engadiner Nusstorte, this sweet, caramelized nut-filled pastry originates from the canton of Graubünden in eastern Switzerland.
- Älplermagronen. Sometimes called herdsman’s macaroni, Älplermagronen is a traditional all-in-one dish that originates from the German part of Switzerland.
- Zürcher Geschnetzeltes. This popular Swiss food, which in German translates to ‘sliced meat Zurich style’, has been enjoyed throughout the country since the 1940s when it first appeared in cookbooks.
- Saffron risotto. Grown in the Swiss canton of Valais, saffron is an essential ingredient of saffron risotto. This is a traditional dish in Ticino, the southernmost canton of Switzerland, which shares a border with the Italian regions of Piedmont and Lombardy.
- Zopf. There are many types of bread in Switzerland, but one of the most popular and delicious is a soft white loaf called zopf, which means ‘braid’. The dough is made from white flour, milk, eggs, butter, and yeast, and plaited into a braid.
- Berner platte. Originating in Switzerland’s capital, Bern, the Berner platte (or ‘Bernese platter’) consists of a wide range of meats and sausages. This might include beef, ham, smoked bacon, smoked beef, pork tongue, spare ribs, pork knuckle, pork loin and shoulder, or marrow bone.
MELTING POT TRADITIONAL SWISS FONDUE - COPYKAT RECIPES
From copykat.com
5/5 (3)Calories 524 per servingCategory Appetizer
- In a large bowl, combine cheeses and sprinkle 2 tablespoons of cornstarch over the cheese and mix together.
- When the garlic becomes fragrant, add ⅓ of the cheese to the fondue pot and stir in cheese. Continue to stir until the cheese has melted.
SWISS CUISINE: TRADITIONAL FOOD YOU NEED TO TRY - STUDYING ...
From studyinginswitzerland.com
Estimated Reading Time 6 mins
- Fondue. Surely, the most epic cheese there is. That’s why it makes our top choice of traditional Swiss food you need to try. Fondue is a Swiss melted cheese dish served in a communal pot over a portable stove heated with a candle or spirit lamp and eaten by dipping bread into the cheese using long-stemmed forks.
- Tarts and Quiches. The quiche and Swiss cheese tarts are only superficially related. Both have pastry, cheese, and custard; however, the quiche is really about the custard, whereas the Swiss tart is more about cheese.
- Landjager. All those mountains and trails to hike in Switzerland, one has to have some snacks on the way up, right? This is exactly where the semi-dried sausage (Landjäger) comes in.
- Älplermagronen (Alpine Macaroni) The Älplermagronen or as it is translated ‘the Alpine macaroni’ is a rustic Swiss dish. It is called this way because the ingredients used to make the dish were used to feed herdsmen who were keeping an eye on their cows grazing on the Alp’s pastures.
- Raclette. Behold, cheese lovers. Another jaw-dropping cheesy dish of Switzerland. Raclette is a semi-hard cheese made from Alpine cow milk. Historically, it has been the main food of peasants who lived in the regions of Valais.
- Rosti. Locally known as rööschti, this Swiss dish consists mainly of potatoes but in the style of a fritter. Originally, it used to be a breakfast dish historically eaten by farmers in the canton of Bern.
- Saffron risotto. Did you know that the quality of the Swiss Saffron is among the best and most expensive in the world? The dark red saffron strands—the stigma of a variety of crocus—are hand-picked, and that’s why the saffron risotto is in such popular demand.
- Malakoff. A Malakoff is a ball of fried cheese typically found in Western Switzerland, more specifically in the villages of Eysins, Begnins, Bursins, Luins, and Vinzel on the shores of Lake Geneva.
- Polenta (Cornmeal) Polenta is a yellow cornmeal dish that is cooked over low heat until it becomes a delicious, homogenous mash. Along with chestnuts and risotto, this dish also belongs to the traditional peasant foods of Ticino.
- Zürcher Geschnetzeltes. Zurich Ragout, or Zürcher Geschnetzeltes, is a stew recipe in a white sauce, made with mushrooms and white wine. It contains many of the typical Germanic flavorings, including parsley and lemon zest.
15 SWISS RECIPES YOU CAN MAKE AT HOME - INSANELY GOOD
From insanelygoodrecipes.com
5/5 (1)Published 2021-01-21Category Recipe Roundup
- Cheese Fondue. Create a pot of delicious, melted, and oh-so-gooey cheese with this fondue recipe. This winter delicacy is considered the ultimate comfort food, especially among cheese lovers.
- Swiss Pancakes. Making Swiss pancakes doesn’t get any easier than this. I mean, making 12 light and fluffy pancakes in 13 minutes is record-breaking for me!
- Swiss Potatoes. Tender potatoes and ooey-gooey cheese combine in this super tasty side dish. It pairs well with various meaty dishes, and it’s also a cinch to make.
- Rosti. If hash browns and potato pancakes were to have a baby, that would be Swiss rosti. What was once a breakfast dish of farmers is now a favorite throughout Switzerland and beyond.
- Swiss Meat Pie. Meat pie lovers, this recipe is for you. Hailing from the city of Chur in Switzerland, this dish has tender beef and pork mince, flavored with red wine and classic spices.
- Swiss Chocolate Cake. Some of the best chocolate brands are found in Switzerland. Think Lindt, Toblerone, and Nestle. So, just imagine what Swiss chocolate cake tastes like.
- Bircher Muesli. Bircher muesli is a cold oatmeal dish consisting of grated apples and chopped almonds. Flavored with lemon juice and milk, it’s a refreshing take on hot, classic oatmeal.
- Swiss Cheese Dip. Perfect for tailgate parties, this Swiss cheese dip adds a rich, cheesy flavor to your plain crackers, toasted bread, and chips. Cheese makes everything better, right?
- Swiss Mocha Coffee Mix. Strike a perfect balance between coffee and unsweetened cocoa with this mocha coffee mix. Ready in 10 minutes, you’ll have a delicious hot drink to brighten up your morning.
- Swiss Apple Tart. As delicious as it’s beautiful, this Swiss apple tart is a true crowd-pleasing dish. It has a creamy vanilla custard filling that packs a crunchy bite, thanks to the crushed almonds.
8 SWITZERLAND FOOD DISHES YOU HAVE TO TRY ON YOUR NEXT TRIP
From trafalgar.com
Estimated Reading Time 4 mins
- Zopf Bread. Zopf (which translates to braid), is a famous Swiss bread that contains milk and butter to give it a lovely soft texture. In Switzerland, Zopf bread is traditionally eaten on Sundays as a treat for breakfast or brunch and is often served with jams, fruits and teas.
- Bündner Nusstorte. Also known as a “Swiss nut tart,” Bündner Nusstorte (or Engadiner Nusstorte), is a traditional dessert tart filled with delicious caramel and flavourful walnut filling.
- Cheese Fondue. When someone says cheese fondue, you instantly think of Switzerland food. For centuries, cheese fondue in Switzerland has been a staple item enjoyed by locals and visitors alike.
- Rösti. Although a simple dish, rösti is absolutely delicious! Consisting of shredded potatoes and fried with butter until crispy and golden brown, rösti is often served at breakfast or as a side dish.
- Berner Platte. Berner platte is a traditional food platter and a Switzerland food staple. Consisting of various meats and sausages such as beef, smoked pork, beef tongue and more, it’s cooked with sauerkraut flavours and juniper and accompanied with potatoes, beans and sauerkraut.
- Wine. Did you know that Switzerland is actually one of the world’s largest wine-producing countries? But, you will more than likely need to travel to Switzerland to have a taste for yourselves as only a small percentage of the country’s wine is exported.
- Swiss Chocolate. In the 19th century, Swiss chocolate started to gain its reputation abroad and it has not slowed down since! So, why do Switzerland and chocolate go hand in hand?
- Älpermagronen. This traditional Swiss dish is a combination of macaroni pasta, potatoes, cheese and onions and is often known as the Swiss version of American macaroni and cheese.
10 BEST FONDUE RECIPES - THE SPRUCE EATS
From thespruceeats.com
- Cheddar Beer Fondue. Fans of beer and cheese dip will love this fragrant beer and cheddar fondue. Instead of the classic brandy that gives traditional fondue its texture, add a mild beer like lager, kölsch, or bock.
- Cheese Fondue with Cognac or Brandy. This classic Swiss fondue pairs perfectly with snowy days. This traditional recipe calls for Kirschwasser, a cherry-based brandy.
- Easy Chocolate Fondue. Use either high-quality semisweet chocolate chips, chopped chocolate bars, or chocolate melting discs for this simple chocolate fondue.
- French Onion Soup Fondue. With a flavor profile similar to French onion soup, this warming fondue tastes fresh and exciting. Gruyere cheese has the same melty texture as your favorite soup topper.
- Vegan Mushroom Fondue. Lovers of plant-based cheese get their fondue fun, too. Nutritional yeast, soy sauce, and miso give this vegan fondue its signature cheesy flavor, while mushrooms add an umami element.
- Halloween Candy Fondue. Use up that leftover Halloween (or Christmas, or Easter, etc.) candy by turning it into a sweet fondue. For a twist, melt each candy variety separately for a different varieties of fondues.
- Hot Crab Fondue. Choose a demure cheese like mild cheddar for hot crab fondue to keep the flavors balanced. Cream cheese keeps this melt silky, while dry white wine, dijon mustard, shallots, and Old Bay seasoning give it a taste that's similar to your favorite chowder.
- Italian Cheese Fondue. Fontina, mozzarella, and Parmesan cheeses give Italian fondue that assertively funky flavor that cheese-lovers go for. Serve it with cubes of bread, vegetables, breadsticks, or cubes of salami for a fun communal spread or to kick off a special feast.
- Fondue Savoyarde. The various cheeses used in different types of fondue give each its own distinct flavor. This Fondue Savoyarde, which hails from the Savoie region of the French Alps, uses Comté, Beaufort, Reblochon, or Abondance.
- Slow Cooker Swiss Fondue. Turn your slow cooker into a fondue pot with this simple Swiss and cheddar cheese version that uses both kirsch and dry white wine to keep it gooey.
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