Fondue - what is it? Fonda is a classic. Preparation of fondue

Fondue is a national dish of Swiss cuisine. It has a tremendous aroma and unusual delicate taste, and there are many interesting traditions associated with it, which will help turn an ordinary dinner into an extraordinary evening full of impressions.

General information

Fonda, what is it? Its name comes from the French word "fondre", which translates as "melt". The traditional Swiss cuisine includes two types of cheese - gruyer and emmental, which are melted in white dry wine, sometimes with the addition of cherry vodka (kirscha). However, in different parts of Switzerland you can find your own recipe for fondue, featuring a wide range of added ingredients, from the availability of which the dish only wins.

Fondue is not just a dish, it's a special style of communication, certain traditions, etiquette. It is consumed by planting a slice of bread or other side dish on a long fork and dipping it into a melted mass of cheese and wine. The fork is usually held over the fondue so that the excess of the cheese sauce is drained back, and it is slightly cooled. Bread is eaten with a fork gently, so as not to touch her mouth, because she again has to plunge into the general dish.

The history of the fondue

What is this for a dish and what is its history? Its origin is laid by Swiss shepherds. On alpine pastures, they regaled themselves with slices of bread, which they dipped into a mixture of melted cheese and wine. This is a nourishing dish and marked the beginning of the appearance of the fondue itself in its various variations, and also outlined the ceremony of its use.

There is another version of the origin of the dish, which originates in the peasant kitchen. Careful housewives collected old dried pieces of cheese and melted it in a cauldron, where they dipped bread and spruce.

Gradually, this dish began to appear on tables in an aristocratic society, of course, it was already prepared from the best varieties of wine and cheese, and was also eaten with the best and fresh bread.

Dish fondue quickly spread to the kitchens of the whole world and in each of them acquired its own individuality, thanks to experiments with its preparation.

Tableware for cooking fondue

Initially, for the preparation of this dish, only heat-resistant, often cast-iron dishes were used, usually pots. They were the most optimal option for melting pieces of cheese both at the stake and in the oven. To date, fondue has become so popular and so loved by gourmets that special dishes for its preparation are presented in the form of various modifications, and it is not so easy to make a choice.

Fondies are made of cast iron, stainless steel, copper, ceramics. Electric appliances became very popular. Their very appearance is also quite diverse. They are like a pot on a special stand, where the sauce is poured. Fondue, thanks to a burner or a candle allows you to keep the dish warm. Also the device is supplemented with skewers for stringing pieces of bread, vegetables or fruits. For them, there may be separate cups placed around the fondue

However, if such a cookware is not available, you can always use an ordinary saucepan or pot. And in them you can prepare a dish that does not differ in taste from the one created even in the most refined fondue.

Preparation of classical fondue

Fondue classic cheese is prepared in the following way.

Ingredients necessary for its creation:

• Gruyère cheese - 300 grams;
• Cheese emmental - 250 grams;
• Garlic - 3 cloves;
• Corn flour - 4 teaspoons;
• White dry wine - 300 ml;
• Cherry vodka - 60 ml;
• Black pepper ground, nutmeg - to taste.

Preparation

With garlic, crush the garlic and oil it with the inner surface of a special bowl designed for fondue.

Cheese grate on a fine grater or use it to grind food processor.

In a bowl for fondue pour the wine, lightly heat it on low heat, not bringing to a boil.

In a separate saucepan, mix cornmeal with vodka and add 2/3 of this mixture to the warmed wine.

The warmed up mixture should be stirred constantly, preferably a wooden spoon. Pour the chopped cheese into a bowl and mix thoroughly the resulting mass.

Then add the remaining mixture of cornmeal with vodka, black pepper and nutmeg. You can add saffron and turmeric, these seasonings are also well combined with the cheeses used.

The mass is required to stir until it has the necessary density and uniformity. Cook the fondue on a low heat, to avoid burning cheese.

The prepared dish is served in special fondues, which allow maintaining its temperature. For dipping use bread or biscuits. Your attention is represented fondue, recipes, photos of the final dish.

How to replace the missing ingredients?

Above was a recipe for a classic fondue. How to cook this dish in our kitchen, if you can not get the right ingredients?

Corn flour can be replaced with the appropriate croup, previously leading it to a powdery state with a coffee grinder or a spice mill.

Gruyere is a classic Swiss cheese with a special nutty flavor, it is not always possible to get it. Replace it with ordinary hard cheese, differing piquant taste. Alternative options can be mozzarella, beaufort, fotina, edam, cheddar, Kostroma cheese or hunting cheese with pepper.

Cherry vodka is another rare ingredient. Instead, you can use vodka, infused on cherry fruit for a month. Also suitable slivovitsa - a kind of fruit vodka, its taste and aroma most closely matches the desired.

Cheese French fondue

There are many options for preparing this dish, however, the following recipe corresponds best with the classical variant. The best French fondue is first and foremost a good white wine and properly selected cheeses with a specific taste. Serve this dish with slices of white bread.

Ingredients necessary for its creation:

• Cheese komte - 200 grams;
• Cheese of bouffour - 200 grams;
• Garlic - 1 clove;
• White dry French wine - 300 ml;
• Potato starch - 4 teaspoons.

Preparation

Grate the fondue for garlic and pour in the wine. Bring it to a boil and reduce the heat. Add crushed cheese in portions, constantly stirring the resulting mass. When the mixture has become homogeneous, add the starch and stir. Wait until the mass thickens and remove from the fire.

Meat fondue

Meat fondue, what is it? This is an option for preparing a classic dish, which is adapted to meat lovers. Here, all the ingredients, including the composition of the sauces, are optimally matched. Ingredients necessary for its creation:

• Meat (beef, pork or veal) - 200 grams per serving;
• Vegetable oil for frying.

Ingredients for egg sauce:

• Egg - 1 piece;
• Vinegar - 1 tablespoon;
• Mustard - 1 teaspoon;
• Vegetable oil - 200 ml;
• Gherkins - 4 pieces;
• Onion, pepper, salt - to taste.

Ingredients for tomato sauce:

• Sugar - 4 tablespoons;
• Vinegar - 6 tablespoons;
• Tomato paste - 3 tablespoons;
• Starch - 1 teaspoon;
• Salt - 1 teaspoon;
• Soy sauce - to taste.

Preparation

Meat cut into cubes of medium size and roll balls from it. Prepare sauces.

Egg sauce is prepared as follows: boil the egg, peel and cut in half and separate the yolk from the protein. Stir it and mix with mustard and vinegar, sprinkle with salt and pepper, mix well until smooth. Add the vegetable oil to the mixture with a thin stream while whisking it with a mixer. Grind egg white, onions, gherkins and combine with cooked sauce.

Tomato sauce is prepared as follows: tomato paste, sugar, vinegar bring to a boil, add salt, soy sauce and starch, dissolved in a small amount of water.

String the meat on the forks and fry in warmed vegetable oil. Finished slices dipped in any of the prepared sauces and eat.

Non-alcoholic fondue

Cheese fondue without wine is an excellent option for people who do not drink alcohol, as well as a wonderful dish for children.

Ingredients necessary for its creation:

• Cheese of several varieties - 300 grams;
• Garlic - 1 clove;
• Egg yolks - 2 pieces;
• Butter - 60 grams;
• Milk - 150 ml;
• Black pepper, nutmeg, salt - to taste.

Preparation

Cheese is cut into small pieces, filled with milk and is so for several hours, then melted in a water bath with the addition of a piece of butter. When the mass becomes homogeneous and viscous, whipped egg yolks are introduced into it, with constant stirring. The mixture should not boil, otherwise the yolks will curdle. Finally, add the rest of the butter, seasonings and salt. Use with bread.

Vegetable Fondue

Preparation of fondue with vegetables will help to diversify the table, as well as create a tasty and healthy dish.

Ingredients necessary for its creation:

• Vegetables (broccoli, zucchini, carrots, cauliflower) - 200 grams per serving.

Ingredients for sauce:

• Egg - 2 pieces;
• Vegetable oil - 200 ml;
• Lemon juice - 1 tablespoon;
• Garlic - 2 cloves;
• Salt, pepper - to taste.

Ingredients for batter:

• Egg - 2 pieces;
• Beer - 400 ml;
• Flour - 4 tablespoons;
• Vegetable oil for frying.

Preparation

Egg yolks beat up, add to them lemon juice and mix. Without stopping stirring, slowly add vegetable oil in a thin trickle until a homogeneous mass is obtained. Garlic crushed with garlic and mix with sauce. Add salt and pepper to taste.

From eggs, flour and beer to make a sauce - all the ingredients mix well.

Wash vegetables, cut into small pieces. If they are too hard (carrots, cabbage) pre-cook them in salted water for a few minutes. After rinsing with cold water and letting it drain.

On the heated vegetable oil, fry the prepared vegetables, pre-dipping them in the batter.

Chocolate fondue

There are a lot of recipes for this dish, everyone considers it their duty to make a feasible contribution to its recipe, which contributes to its improvement. We bring to your attention the next version of fondue. How to cook it in the simplest way, avoiding unnecessary additions. The option is in front of you, although if you wish on its basis, depending on your preferences, you can create a masterpiece that is right for you. A great variety of fondue, recipes, photo of the final dish in front of you.

Ingredients necessary for its creation:

• Chocolate - 500 grams;
• Butter - 50 grams;
• Dried milk - 3 tablespoons;
• Cream - 2 tablespoons;
• Sugar - 100 grams.

Preparation

Chop the chocolate by simply breaking it into small pieces or using kitchen electrical appliances. Place it in a saucepan and put on a small fire. Pour the cream, diluted in a small amount of water, milk powder, sugar and butter. The mixture must be well mixed and left on the fire for several minutes to convert to a uniform thick liquid mass.

Serve chocolate fondue with biscuit and fruit. This exquisite delicacy will please not only adults, but also will delight children. If it is not intended for a sweet table, then you can add 50 - 70 ml of cognac. This will give the chocolate fondue a special piquancy.

Another way to make cheese fondue

To create this dish, as you know, we use specially designed dishes - fondues. How to make fondue without its availability? There is a wonderful recipe for this dish in the multivark.

Ingredients necessary for its creation:

• Cheese - 350 grams;
• Garlic - denticle;
• White dry wine - 150 grams;
• Cream 20% - 75 grams;
• Potato starch - 10 grams;
• Spices, salt - to taste.

Preparation

In a separate bowl we put cream, starch, ground with a little water, sugar and mix until smooth.

In the capacity of the multivarka pour the wine, on the program "Multipovar" at a temperature of 100 degrees and duration of 10 minutes, press the "Start" button.

After 5 minutes, spread the chopped cheese into the bowl with garlic. In this case, constantly stir the mass to obtain a uniform consistency. Then add a mixture of cream, starch and sugar, without stopping the mixing.

After the program is over, you can enjoy a wonderful dish - fondue in a multivariate.

Opinions about fondue

Naturally, how many people, so many opinions. There is no such dish that everyone would like to taste. This also applies to fondue. The reviews that are associated with it vary considerably. The dish, of course, has an amazing, delicate taste, rich aroma, interesting history. However, he has one undeniable flaw, which precludes his constant presence on our table. This is its calorie content. But, as elsewhere, in order to safely use the favorite dish, you can use some tricks.

Naturally, the caloric content of fondue depends on its ingredients - mainly cheeses, since dry wine can not be taken into account. If desired, you can use less-calorie cheeses, and instead of bread dipped in sauce, take vegetables.

In any case, if someone cares about the slenderness of his figure, you can prepare a fondue for your loved ones who prefer a hearty dish. They will definitely have to their liking and they will certainly appreciate your culinary talent.

Fondu traditions

This dish is associated with many interesting customs, originating in Switzerland. Having spread all over the world, they underwent some changes, because in every country that loves fondue, they interwoven with their own customs, principles and had a shade of mentality of this people. When the guests gathered at a common table, he was exposed to a fondue with a smoking aromatic dish. Each present was given a special fork and a plate.

The guests pinned pieces of bread, vegetables or meat on their forks (depending on the type of food they cooked), dipped them in sauce, stood for several moments over the kettle to drain excess drops, and the treats slightly cooled, and sent a treat to the mouth. Forks have tried not to touch the mouth, because it will re-dip into the general dish, and the rules of hygiene, like good tone, are relevant everywhere and always.

If a guest dropped a piece of bread into a common sauce, then he was subjected to "punishment". If it was a woman - she was obliged to kiss all the men sitting at the table. If a man - he bought a bottle of wine for all those present. You can force an unfortunate eater to fulfill a pre-determined desire. If someone dropped his bread a second time into a common sauce, he had to make a fondue in his house and invite all those present.

Therefore, when asked about fondue what it is, you can definitely answer that it is not only an amazingly tasty and satisfying dish, but also a great opportunity to have a fun and interesting evening. A fascinating conversation will serve as an excellent addition to dinner and leave an indelible impression in everyone's soul.