Hello everybody, it’s Brad, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, cheese fondue. One of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
Cheese fondue is one of the most favored of current trending meals on earth. It’s easy, it’s quick, it tastes delicious. It is appreciated by millions daily. Cheese fondue is something which I’ve loved my whole life. They are nice and they look wonderful.
My family is Swiss, so cheese fondue is a big tradition for birthdays. Made with the best cheese and served with pickled onions and cornichons, it simply doesn't get better! Rub the inside of the ceramic fondue pot with the garlic, then discard. Over medium heat, add the wine and lemon juice and bring to a gentle simmer.
To get started with this recipe, we must first prepare a few ingredients. You can have cheese fondue using 20 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Cheese fondue:
- Prepare Steaming of vegetables:
- Get 1 cauliflower, florets cut into smaller pieces
- Prepare 5-6 mushrooms, sliced
- Get Cheese fondue dip:
- Make ready 2 cloves garlic, crushed
- Take 20 g unsalted butter, room temperature
- Take 1 small bottle of white wine (370ml)
- Take Extra mature Gouda, grated
- Prepare Gruyere cheese, grated
- Prepare 6-7 slices Emmental cheese, sliced
- Prepare 1/8 teaspoon nutmeg (add more or less)
- Prepare 1/8 teaspoon ground white pepper (add more or less)
- Prepare 1 teaspoon cornflour (to thicken cheese mixture)
- Take Dash Cherry Kirsch (optional)
- Get 3 teaspoons water (added to cornflour)
- Take Serve fondue with:
- Get Steamed vegetables
- Make ready Continental meat selection
- Take Cornichons
- Prepare 3-4 white bread slices, sliced into chunks (or any bread of preference)
Tossing the shredded cheese with flour is another step that helps keep the melting cheese silky smooth and dippable. If the fondue becomes too thick, stir in a little more heated wine. Rub the inside of a cheese fondue pot or medium enameled cast-iron casserole with the garlic clove; discard the garlic. Combine the grated Gruyère and Emmentaler with the wine, cornstarch and lemon.
Steps to make Cheese fondue:
- For the cauliflower, cut the stems in order to separate large florets. Now cut the large florets into smaller pieces. Slice off the stem ends of the mushroom. Then slice mushrooms. Place vegetables in a steaming basket. On medium heat, steam for 5-6 minutes, once cooked turn off the heat.
- Gather all of the Emmental cheese and slice in half, then horizontal into four pieces. Grate the mature Gouda and gruyere cheese and transfer all of the cheese to a bowl, set aside.
- Crush the garlic cloves and place in a pot with butter. On medium heat, let the butter melt completely.
- Add the bottle of wine to the pot with the melted butter and garlic. Turn the heat up to high to cook out some of the wine for 2-3 minutes. Stir occasionally. Add the cheese little by little into the pot. Stir frequently to incorporate cheese. Let the cheese completely dissolve.
- Once cheese has melted, add nutmeg and white pepper. Stir the cheese mixture. In a small bowl add corn flour and water (this thickens the cheese mixture). Add a dash of Cherry Kirsch (optional, I didn't add this as I don't like the taste). Let the cheese fondue cook for a few minutes until it begins to thicken. Turn down the heat to medium low.
- In the meantime place a few slices of the Continental meat selection onto a chopping board and place a few pieces of cornichons on a side plate.
- Slice the bread into thick chunks, (bread can be heated up slightly in oven, optional) and transfer to a large plate. Remove the steamed vegetables from the steamer and transfer to a plate. Lastly, transfer the cheese fondue mixture from the pot into a fondue pot. Place over a stand and burner.
- Enjoy cheese fondue with bread dipped into the melted cheese, along with the steamed vegetables, cut meats and cornichons!
Rub the inside of a cheese fondue pot or medium enameled cast-iron casserole with the garlic clove; discard the garlic. Combine the grated Gruyère and Emmentaler with the wine, cornstarch and lemon. Because winter was so harsh and food was so hard to come by, farmers used what little they had to create a meal. They used leftover cheese, stale bread, and a little wine - the family gathered around the fireplace for a delicious meal. Fondue truly is all about the cheese, and the quality and types of cheeses you use will have an enormous impact on the final product.
So that’s going to wrap this up with this special food cheese fondue recipe. Thanks so much for reading. I’m sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
