Fondue in Swiss, Dutch or Manhattan style‏

Fondue in Swiss, Dutch or Manhattan style‏

Who said that the best fondue is only Swiss? We think it’s better to judge yourself between: the traditional Swiss Fondue, Dutch Cheese Fondue, Manhatan Fondue and Virginia Fondue. What’s so special in each of them?

 

Reputed to be the original of all cheese fondue, this is now the national dish of Switzerland. It needs only 10 minutes to prepare:

Traditional Swiss Fondue

…and this includes these ingredients:

  • 1 garlic clove
  • 150ml dry whine
  • Squeeze of lemon juice
  • 225g Gruyere cheese, grated
  • 225 Emmental cheese, grated
  • 1Tbsp cornflour
  • 2Tbsp kirsch
  • Pinch of salt
  • 1/4 tsp paprika
  • 1/4 tsp grated nutmeg

 

We suggest to start preparation with the cutting of garlic clove and rub the inside of the fondue pot. Pour in the wine and lemon juice, and place over the lighted spirit stove. Gradually add the cheeses, stirring throughout until completely melted.
When the cheese has melted and begins to bubble, blend the cornflour with the kirsch and stir into the pot. Cook, stirring, for 2 to 3 minutes. Add remaining ingredients to taste, then serve with the Tossed Green Salad, cubes of French bread to dip into the fondue and pear slices to freshen the palate.

Dutch Cheese Fondue

With a mild cheese such as gouda, it is a good idea to add some mustard and cayenne pepper to develop the flavor of fondue.

In 10 minutes you can prepare ingredients like:

  • 1 garlic clove
  • 250ml dry white wine
  • 450g Gouda cheese, grated
  • 1 to 2 tsp dry mustard powder
  • 1Tbsp brandy
  • Cayenne pepper
  • 1 1/2 Tbsp cornflour

Dutch Cheese Fondue

…to cook the Dutch Cheese Fondue. The garlic clove is cut and then rubbed on the insides of the fondue pot. Carefully place the pot over the lighted spirit stove. Pour in the wine and heat gently.
Gradually add the cheese, stirring throughout until the cheese has melted.
Mix the mustard powder to a paste with the brandy and 1 tablespoon of water, then stir into the fondue. Add the cayenne pepper to taste.
Blend the cornflour with 2 tablespoons of water and stir into the fondue. Cook for 2 to 3 minutes, stirring throughout until thickened, then serve with the bread and salad vegetables for dipping.

Manhattan Fondue

Best for Manhattan fondue are flavoring cream cheese, such as herbs and chives. Low-Fat cream cheese works just as well as full-fat.

  • 1 garlic clove
  • 150ml dry white wine
  • 300g Monterey Jack cheese, grated
  • 2 tsp cornflour
  • 175g cream cheese with black pepper, cubed
  • 1 Tbsp lemon juice
  • 6 spring onions, chopped
  • 100 g smoked salmon, chopped
  • Tabasco Sauce

 

The most typical for the fondues is the rubbing of the garlic on the insides of the fondue pot which is followed by the pouring of the wine. Heat gently, then carefully place over the lighted spirit stove.
Toss the Monterey Jack cheese in the cornflour and gradually add to the wine, stirring throughout. Add the cream cheese and lemon juice. Continue to cook gently, stirring continuously until the mixture has thickened.
Stir in the chopped spring onions, smoked salmon and Tabasco Sauce to taste. Heat gently until thick, then serve with the dippers and salads, like Sauerkrout Salad and Artichoke Heart Salad

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