Fondue is a traditional Swiss meal, dating back to the eighteenth century. Both wine and cheese are important industries in Switzerland. Most Swiss families usually have the ingredients to make fondue in their homes.
History of Fondue:
Fondue originated in the Swiss Alps, dating back to the turn of the late 17th century. The earliest known recipe appeared in 1699. It began as a hearty dish for peasants and others working in the mountains of Switzerland and Savoy in the Rhone Alps. The only available food items in winter at times were cheese, wine and old bread. The peasants did not enjoy eating old crusty bread, so they devised a way to soften it. They melted cheese and wine together, and then dipped the bread into the mixture of fondue.
In Switzerland fondue is usually served as the main dish, not as an appetizer or side course. It' served with potatoes and pickles traditionally, but sometimes cured meats as well.
Special Equipment for Fondue:
a. All fondue recipes are to be prepared in a fondue pot. If you do not have a fondue pot, you could prepare the meal in a medium saucepan and bring it to the table hot. You may have to heat up the pan on the stove a couple times during the meal.
b. Long, skinny fondue forks good for skewering bread.
Fondue pot, burner & forks.
Featured Fondue Recipe
Swiss Cheese Fondue:
- 1/2 pound Swiss cheese, such as Emmenthaler or Jarlsberg, shredded
- 1/2 pound Gruyere cheese, shredded
- 1 tablespoons cornstarch or flour
- 1 1/4 cup dry white wine, such as Sauvignon Blanc or Chasselas
- 1/4 cup Kirsch (cherry brandy)
- 1 clove garlic, finely minced
- French bread, cut into cubes
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