The classic cheese fondue began to be prepared for several centuries. back. If you believe the popular version, it was invented by the shepherds who lived in the Swiss Alps. Their work was very difficult, besides products that shepherds took with them from home, in the fresh air began to deteriorate: the bread was stale, and the cheese hardened. therefore the shepherds began to use small pots in which melted hard cheese. Stale bread served great complement to such a meal. Fruits and vegetables also did not exception: Over time, fondue appeared on the tables of the noble and wealthy people who, having praised the dish, contributed to alternative options for its preparation: appeared fish, meat and even chocolate fondue. Today anyone can cook cheese fondue at home. Its preparation is not is difficult, and the result will undoubtedly be very enjoyable.
Recipe author – Patricia Heaton – American actress, comedian and producer.
Time: 20 мин.Difficulty: easy Servings: 8 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 350 g grated Gruyere cheese
- 250 g grated emmental cheese, or any other Swiss cheese
- 3 tbsp. l flour
- 1 and 1/4 Art. dry white wine
- 1 clove of garlic, grate or chop finely
- 1/2 tsp mustard powder
- 1/4 tsp grated nutmeg
- 1 tbsp. l cherry brandy, can use Kirsch
- For serving: baguette, diced, assorted chopped fresh vegetables such as celery and bell pepper, and also chopped fruits (apples, figs, pears)
- Special equipment: fondue or slow cooker
Recipes with similar ingredients: gruyere cheese, emmental cheese, flour, white wine, garlic, mustard powder, nutmeg, brandy, cherry brandy, baguette, celery, sweet pepper, apples, figs, pears
Recipe preparation:
- In a medium-sized bowl, mix the gruyere and emmental with flour.
- In a saucepan or medium saucepan, mix the wine and garlic, set simmer. Gently add cheese mixture, stirring constantly. Keep heating until the cheese will not melt completely. Add mustard, nutmeg, cherry brandy (optional).
- If you use a fondue dish, simply extinguish the burner under it. You can also pour the mixture into a slow cooker and leave it in the mode heating up. Serve cheese fondue with baguette cubes, sliced vegetables and fruits.
