Fondue at home

The word "fondue" (fondre) is borrowed from the French. Translated from French, it means "melt". And the home of the dish is Switzerland. It was the Swiss who invented to melt the hardened cheese, dropping it into wine and heating it at the stake. Traditional ingredients fondue - cheese and wine. But this dish was so fond of and became popular that one cheese with wine was no longer enough. How to make fondue? Let's try to cook the dish yourself.

Cheese fondue at home

Ingredients: cheese hard (400 g), emmental cheese (300 g), white bread (or loaf), lemon juice (teaspoon), starch (teaspoon), dry white wine (glass), cherry juice (glass), walnut Ground nutmeg (pinch).

Preparation. We rub the cheeses (both). Bread cut into pieces (crust pre-cut). Cheese is melted on fire and we add starch. Gently stirring, pour juice and wine with a thin trickle. Add the nutmeg and continue to heat. Served only when hot. Slices of bread (or loaf) dipped in mass.

Cheese with mushrooms fondue at home

Fondue cheese with champignons. Ingredients: cheese hard (500 g), champignons (cut and fried in butter, 150 g), a glass of milk, two eggs, butter (70-80 g), ground white pepper, a glass of white wine, white bread ).

Preparation. We rub the cheese and melt it (to a temperature of 60 degrees, not higher). Eggs whisk with milk and slowly, without forgetting to stir, pour into warmed cheese. We add butter and champignons. Gradually, stirring, pouring wine. Bread (loaf) cut into large cubes, dipped it in the resulting hot mass.

Fruit and chocolate fondue at home

Chocolate fondue. Ingredients: large chocolate bar, 3/4 cup cream (fat content from 30% and above), rum (or liqueur, or brandy, 25 g), apples, oranges, bananas, strawberries (200 grams each).

Preparation. We clean bananas, apples and oranges. Cut them into slices or slices. We heat the chocolate in the fondue. We pour rum with cream. Pieces of fruit dipped in the resulting chocolate-creamy mass.

Caramel fondue at home

Extraordinarily tender and delicious dish. Very suitable for a romantic evening.

Ingredients: Assorted fruits (you can take absolutely any - pineapple, pear, mandarin, kiwi, banana, apple, peach), caramel (condensed milk is allowed - 1 jar), thick cream (preferably separator), vanilla.

Preparation. Fruits are cleaned, cut into slices or cubes. Caramel and cream pour into a saucepan, warm it up (but do not bring it to a boil, it is advisable to use a dissector), add vanilla and pour over the cups.

Pieces of fruit dip into the mixture.

We limited ourselves to a few, the most simple, accessible and tasty examples of preparation. And finally, a few recommendations on how to choose a set for fondue and how to make fondue at home.

Today there are hundreds of different variations of fondue cooking at home. Before choosing a set, think about which fondue you prefer. If chocolate, then a ceramic (or clay) fondyushnitsa is more suitable. For cheese (or oil, broth), steel and cast iron are more suitable. Steel looks aesthetic, but cast iron will be much more practical, and the temperature keeps better. Forks are very important. Choose more authentic, protected. For cheese (chocolate) fondue one fork is put, but for meat - two (one we put in a butter piece, and another this piece is then removed). If the fondue is made of ceramics, then the usual candle can serve as a source of fire. But for a metal burner is just necessary. A temperature controller is mandatory in the burner.

When preparing the cheese dish, add a droplet of starch (the cheese will not separate), you can add a little lemon juice to the wine (then it will melt faster). It is better to stir better zigzag (this also speeds up the melting of cheese).

Each guest needs to put a knapsack (plate) and put a special fork (or two, depending on what kind of fondue).