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Cheese fondue

CHEESE FONDUE

Fondue is a Swiss melted cheese dish served in a communal pot (caquelon or fondue pot) over a portable stove  heated with a candle or spirit lamp, and eaten by dipping bread into the cheese using long-stemmed forks.

It was promoted as a Swiss national dish  in the 1930s, and was popularized in North America in the 1960s.

Since the 1950s, the term “fondue” has been generalized to other dishes in which a food is dipped into a communal pot of liquid kept hot in a fondue pot: chocolate fondue, fondue au chocolat, in which pieces of fruit or pastry are dipped into a melted chocolate mixture, and fondue bourguignonne, in which pieces of meat are cooked in hot oil or broth.

Fondue is a fun party meal for special occasions, but it’s also a great weeknight appetizer or meal for the family.

INGREDIENTS

  • Butter + oil – 2 tbsp
  • Finely minced garlic – 1 tbsp
  • Maida /APF – 2 tbsp
  • Milk – 2 cup
  • Stock [ veg or no – veg ] – ½ cup [optional ]
  • Grated processes cheese – 5 or 6 cubes [ ½ or ¾ cup ]
  • Pepper pwdr – ½ tsp
  • Oregano or mixed herbs – 1 tsp
  • Chilli flakes – ½ tsp
  • Salt to taste
  • Fondue stand

Fondue stand available on amazon –

https://www.amazon.in/Fondue-Sets/b?ie=UTF8&node=1380025031

cheesy fondue recipe

FINGER FOOD TO BE DIPPED

  • Blanched veges
  • Stir fried veges – broccoli /cauliflower /carrot / mushroom/ asparagus/ zucchini
  • Potato veges or finger fries.
  • Boiled or fried chicken .
  • Tortilla chips
  • Crackers
  • Garlic bread /regular bread toasted and cubed
  • Salami /sausages
  • Some even try with fruits like pear /apple /pineapple /dried apricots /dried figs

Keep the finger food ready before preparing the sauce .

PREPARATION

  1. Make stock by dissolving the cubes in ½  cup of hot water. Keep aside.- This is optional ,but it enhances the flavour to next level .

METHOD

Heat a non-stick pan.

Add the butter + oil.

Add the garlic and fry. [ don’t burn the garlic / colour should not change ]

Add the flour and cook for 1 min by continously stirring on low flame.

Add the milk and mix well .

Add the stock and mix well.

Keep stirring and cook till sauce boils and thickens a bit .

Now add grated cheese and mix well .

Add salt + pepper pwdr +chilli flakes + oregano /mixed herbs  and mix well .

*Be careful while adding salt as we have added cheese and stock .

Immediately transfer to fondue bowl  and light the candle under the stand .

Serve hot with finger food of your choice .

VARIATION

  1. Add 1 or 2 tbsp ketchup to the fondue to get pink fondue.
  2. You can add sauted finely chopped  spinach ,for spinach fondue.

NOTES

  1. Don’t make it very thick as on cooling the sauce will become more thick.
  2. Don’t use pizza / mozeralla cheese .
  3. Top the sauce with more cheese while serving.
  4. Cook on low flame.
  5. If the sauce gets thick and dry add few tbsp of milk and heat again.
  6. Chilli flakes and oregano or mixed herbs enhances the flavour.
  7. Keep stirring while cooking.
  8. Instead of plain flour you can add corn flour mixed in milk.
  9. If it becomes thick add milk and adjust the seasoning.
  10. Once a fondue is cooked, maintaining the temperature can be quite challenging. Too cold and it thickens up and becomes clumpy, and too warm – there can be danger of it breaking up. The double boiler system of a fondue pot helps maintain the temperature and keeps it perfectly creamy.
  11. White Wine is also added to fondue .
  12. Some also add lemon juice .
  13. Avoid cheeses that are stringy when melted.
  14. Serve the fondue warm: Don’t let the cheese cool down too much before serving, as it tends to get stringier and tougher as it cools.

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