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Cheese fondue is a legendary Swiss food served at a large meal to share with friends. These foods are dishes made from melted cheese (gruyère cheese and emmentaler) and other ingredients, such as garlic, white wine, corn flour and often mixed with cherry brandy. This food is served on a table in a special ceramic pot called Caquelon, with a small stove underneath to keep the fondue at constant temperature.
Long-stemmed forks are used to slip bread into hot cheese (so as not to lose bread in the fondue dough). The term 'fondue' is used to describe other dishes that dip food into a hot liquid pan, such as fondue bourguignonne (beef dipped in hot oil) and chocolate fondue.
Ingredients :
- 1loaf (1 lb) French bread, cut into 1-inch pieces
- 2cups shredded Swiss cheese (8 oz)
- 2cups shredded Gruyère or Swiss cheese (8 oz)*
- 2tablespoons all-purpose flour
- 1clove garlic, cut in half
- 1cup dry white wine or nonalcoholic white wine
- 1tablespoon lemon juice
- 3tablespoons kirsch, dry sherry, brandy or nonalcoholic white wine
- Apple and pear slices, if desired
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How to make :
1.In resealable plastic food-storage bag, place cheeses and flour. Shake until cheese is coated with flour.
2. Rub garlic on bottom and side of fondue pot, heavy saucepan or skillet; discard garlic. Add wine. Heat over simmer setting on fondue pot or over low heat just until bubbles rise to surface (do not boil). Stir in lemon juice.
3. Gradually add cheese mixture, about 1/2 cup at a time, stirring constantly with wire whisk over low heat, until melted. Stir in kirsch.
4. Keep warm over simmer setting. If prepared in saucepan or skillet, pour into a fondue pot or heatproof serving bowl and keep warm over low heat. Fondue must be served over heat to maintain its smooth, creamy texture.
5. Spear bread and fruit with fondue forks; dip and swirl in fondue with stirring motion. If fondue becomes too thick, stir in 1/4 to 1/2 cup heated wine.
