Swiss Fondue Recipe
When the weather is cold and you feel that you need energy food to ward off the cold, a fondue might just do the trick. This most typical of Swiss food is quite easy to prepare and good for dinner parties as you won’t have to slave in the kitchen the whole day, as can be seen from the following recipe:
Ingredients and utensils:
- allow 150-200 gm. of cheese per person, made up of half gruyere and half emmenthal
- a clove of garlic
- a knob of butter
- a teaspoon of potato flour or corn flour
- 100 ml. of dry white wine per person
- Dice crusty bread into 1 inch squares
- Crush the garlic and leave in the bottom of the casserole
- Add a knob of butter to cheese mixture
- Place the casserole over a moderate flame and stir with a wooden spoon.
- If the cheese forms into a thick mass, continue to stir and it will re-absorb.
- As soon as the mixture commences to cook, stir in a liqueur glass of good kirsch in which you have dissolved a teaspoon of potato flour or corn flour.
- Add a little grated nutmeg and salt and pepper to taste.
- A knifepoint of bicarbonate of soda at the last moment will make the fondue lighter.
Place the casserole on a spirit lamp which can be regulated, with the flame just high enough to keep the fondue cooking gently during the meal.
Serve with crusty bread that’s been diced into squares. Spear a piece of bread with the fork and dip into the fondue.
We would think that cheese goes with red wines, but when we were dining at the Fondue House in Lucerne, the restaurant manager assured us that white wine goes better with fondue. After taking his recommendation, Tony agreed with him. If you’re in Lucerne and wish to try some raclette or fondue, the Fondue House is a good place to go.
Tel: +41 41 4123737
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