Make fondue without a fondue maker. Cheese fondue: recipe with photo. Cheese fondue without wine: recipes. How to present a cheese dish to the table

To be honest, until recently, I never thought about making fondue at home.

This dish has a very foreign and unusual name - FONDUE.

The question of how to make fondue arose after my daughter and I accidentally ended up at a small cozy party dedicated to the national cuisines of the world.

The unusual serving and delicate taste of fondue conquered us. Therefore, having learned the recipe for making fondue, we immediately planned to cook this dish at home in the very near future.

I must say that you can cook fondue at home without special dishes, the so-called fondue maker. A fondue pot can be made from what every housewife has in the kitchen.

To make fondue at home you need:

Clay pot or ceramic serving tureen. You probably have something similar.

Metal hot stand with legs. We used a microwave oven tray.

Small decorative candle.

But in order to use the fondue maker, you first need to prepare the fondue itself.

The most common recipe is cheese fondue. But if you take cheese fondue as a basis, then by adding other products you can come up with many options for fondue.

Cheese fondue with ham

You will need:

2 types of cheese 150-180 gr.

ham -150-200 gr.

cherry tomatoes 4-5 pcs.

white wine 150 gr.

half a lemon

1 tbsp flour

a clove of garlic, a little pepper, nutmeg

Fondue preparation:

Fondue is best prepared in a Teflon-coated saucepan.

Grate the cheese on a coarse grater in advance. It should be two different types of cheese, sweet and spicy. For example "Russian" and "Suluguni"

Finely chop the ham and cherry tomatoes. Finely grate one clove of garlic.

Pour into a saucepan 150 gr. white wine and put on a slow fire. Add the juice of half a lemon (2 or 3 tablespoons).

As soon as the wine starts to boil, add the grated cheese to it. In order for the cheese to heat up evenly, it must be constantly stirred. The softer the cheese becomes, the better.

The cheese will melt, but it won't mix with the wine (don't worry). Now you need to mix a tablespoon of flour with some (3-5 tablespoons) of wine and gradually add to the resulting mass, continuing to stir continuously. This is how meat gravy is usually prepared, we add a little diluted flour to it, wanting to make the gravy thicker.
After adding the diluted flour, in just a minute the fondue will become homogeneous.
It remains to add ham, tomatoes, garlic, pepper to the fondue. In addition, you can put a little nutmeg and finely chopped greens.

It remains to mix everything thoroughly and hold on fire for a couple more minutes.

Fondue READY!

Now light a small decorative candle, put it in the center of the table under a metal stand, and a ceramic pot on the stand. Pour the prepared fondue into it. The candle will warm the bottom of the pot, and your fondue will always be hot.

Cheese fondue with pickled cucumber

The recipe for cheese fondue with pickled cucumber is prepared in much the same way. The difference is that instead of cherry tomatoes, you need to put finely chopped or grated pickled cucumbers of medium size or two small ones in the fondue.

Cheese fondue with pickled cucumber will turn out more spicy, with sourness.

Cheese fondue with mushrooms

Before preparing cheese fondue with mushrooms, you must first fry 200-300 g of mushrooms (champignons) well.

We take the usual cheese fondue as a basis. And at the end of cooking, add the fried mushrooms and mix.

The basic recipe for fondue can be changed as your imagination tells you.

What to dip in fondue?

For fondue, serve cubes of wheat or rye bread, dried to a crust in the oven. You can toast slices of bread in a toaster and then cut them into small pieces.

Slices of bread are usually dipped in fondue, pricked on a fork.

In addition to bread, vegetables can be dipped in fondue: slices of boiled potatoes, broccoli or cauliflower inflorescences (they need to be boiled a little beforehand), boiled green beans, Brussels sprouts, etc.

Cheese fondue, the recipe of which we will consider a little further, is good to serve at the festive table. But, unfortunately, not everyone knows how to make such a dish. In this regard, in the presented article, we decided to raise this particular culinary topic.

General information about the cheese dish

As you know, cheese is part of many dishes. However, there is one dish in which the mentioned ingredient is the main one. This is cheese fondue. The recipe for such a dish is known only to those who very often make it for the festive table. If you do not belong to this category of people, then we will present different ways to create it. But before that, I want to say that preparing such a dish does not take much time.

What do you need to buy to make your own cheese fondue? The recipe for this dish involves the use of many ingredients. But the main one is cheese. It should be noted that there are no clear rules regarding his choice, except that he must only be firm.

Cheese fondue: a classic recipe

To prepare such a dish, we need:

Cooking method

How do you make your own cheese fondue? A simple recipe for this dish involves the use of simple and inexpensive ingredients. First you need to take a pan and grease it inside with a clove of cut garlic. And the product itself should be left at the bottom. Next, pour dry white wine into a thick-walled dish, bring it to a boil, and then reduce the heat.

All purchased cheese must be grated, poured into boiled wine and heated until the dairy product is completely melted. In this case, it should be stirred regularly with a spoon.

The final step in preparing a delicious dinner

After all the steps described, starch must be added to the melted cheese. By the way, it must first be diluted in cognac. Continuing to stir the ingredients intensively, they should be cooked for about 6 minutes more so that the fragrant sauce becomes thick and uniform.

What should be done to get a tasty and fragrant cheese fondue? The recipe at home at the very end recommends squeezing two cloves of garlic into it, as well as adding chopped pepper and nuts (nutmeg).

How should it be properly served at the table?

After turning off the fire, the fondue must be transferred to a beautiful plate and placed in the center of the table. Guests should serve such a dish only when hot, along with fresh bread, which must be dipped in a fragrant dish with a fork or special skewers.

Cheese fondue without wine: step by step recipes

If for one reason or another you do not like or cannot drink alcohol, we recommend making such a dish without the use of wine or cognac. In this case, you will need the following products:

hard cheese - about 300 g;
egg yolks - from 2 large eggs;
milk as fat as possible - 150 ml;
butter natural butter - about 50 g;
crushed black pepper, as well as iodized salt - use to taste.

Cooking process

How to make delicious and fragrant cheese fondue? A recipe without alcohol requires the use of simple and affordable ingredients.

To make such a dish, hard cheese should be cut into small cubes, and then placed in milk and kept in this state for several hours. Next, all the ingredients need to be melted in a water bath, adding 25 g of natural butter to them.

The ingredients should be thermally processed until the entire mass becomes viscous and homogeneous. After that, it is required to introduce egg yolks into it, while not forgetting to stir the components regularly. You should especially pay attention to the fact that the cheese mass should not boil. If you neglect this advice, then the yolks will curl up very quickly, and the dish will not turn out as we would like.

Serve a delicious and hearty cheese dish

Now you know how to make cheese fondue without wine. Recipes for this dish recommend serving it to the table, after setting it on a heating pad. By the way, before that, the rest of the butter, pepper and iodized salt should be added to the cheese mass. It is recommended to use this dish with black or white bread.

Quick Cheese Dinner Recipe

As mentioned above, cheese fondue is prepared very quickly and easily. If you suddenly decide to make such a dish yourself, but you do not have the right ingredients, then we recommend using the following simple recipe. For him we need:

dry white wine - half a glass;
cheese of any kind, but only hard - about 300-400 g;
garlic cloves - 2-3 cloves.

Step by step cooking method

Rub a thick-walled pan with a clove of garlic, and then leave it at the bottom. After that, put hard cheese, chopped on a grater, in the same bowl. After setting the pan in a water bath, wait until the dairy product has completely melted. Next, pour wine into it and heat it a little more on the fire so that it evaporates a little. Remove the dish from the stove, place it in the center of a festive or simple dinner table (preferably on some kind of heating), and then eat it together with croutons or fresh bread.

Cheese fondue with herbs

Cheese fondue, the recipe of which we will consider right now, will be especially appreciated by those who love the combination of the mentioned dairy product and greens. For such an unusual, but simple dish, we need the following products:

hard cheese - about 400 g;
Calvados - about 50 ml;
dry white wine - about 150 ml;
rosemary, nutmeg, mint and thyme - use to taste.

Step by step cooking process

To make cheese fondue with greens, you should take a saucepan (thick-walled), pour white wine (only dry) into it and heat it up a little. After that, the solid dairy product must be grated (large), and then poured into a heated bowl. Stirring regularly, the cheese must be cooked until it is completely melted. After that, Calvados, all prepared greens and nutmeg should be added to the ingredients.

How to present a cheese dish to the table?

After the cheese fondue is completely ready, it should be poured into a metal container, and then placed in the center of the table. By the way, so that the dish does not freeze, but remains viscous, it is recommended to place it not on the table, but on a heating pad with hot water. Only in this way can you freely dip slices of bread, croutons or smoked meats into self-made fondue.

Summing up

Now you know how easy it is to make cheese fondue at home. It should be noted that such a dish is very fragrant and tasty. A dish of cheese and other products is especially suitable for a festive table. As a rule, it is served to the table along with croutons or small pieces of bread. But for lovers of more satisfying dishes, you can offer not only flour products, but also, for example, smoked breasts, sausages and even sausages.

Recently, fondue, a traditional Swiss dish, has become widespread in the menu of restaurants. Translated from French, this word means "molten". Fondue is made from cheese and wine in a dish called caquelon right at the table, so all participants in the meal can watch the process. But what is fondue and how is it eaten? Let's figure it out.

A bit of history

Seven centuries ago, in the Swiss Alps, shepherds took with them a head of cheese, bread and wine to pasture sheep. When it was already getting dark, they decided to refresh themselves, but all the food became stale during the day, and then the shepherds came up with the idea of putting cheese and wine in a cauldron and heating it over a fire. The result was a delicious hearty mixture in which you could dip bread. This is how fondue was born. Gradually, the dish moved to the tables of rich people; they began to cook it from the best varieties of cheese and wine.

Soon they learned about what fondue was in Italy and Holland, and later in China and France. Sweet fondue made from white or bitter chocolate mixed with cream has gained great popularity. Pieces of fruit or biscuit were dipped into this mixture and washed down with liquor or champagne.

In Switzerland, there is another legend about the origin of fondue. A lone traveler knocked at a small private hotel late in the evening with a request for an overnight stay and dinner. The host received the traveler, but refused to supper: the cook had long since left, and no one could cook. However, he allowed the traveler to go into the kitchen and cook something for himself. And in the kitchen, by this time, the hearth had not yet cooled down. On it stood a pot of hot vegetable oil. The traveler found pieces of vegetables, some slices of meat, and threw everything he found into hot oil. The food warmed up there, and the traveler dined with pleasure.

How to eat a traditional Swiss dish

It is recommended to take a fondue pot and put it in the center of the table. Each guest is given a plate and two forks. In the center of the table lay out dishes with slices of bread (it is cut into cubes). The guest pricks a piece of bread on a fork, lowers it into hot fondue (we will consider its recipes below), turns it so that the mixture stops dripping, and puts it on his plate. Then you need to prick a piece with a second fork and send it to your mouth.

If the fondue is fish or vegetable, then the fondue bowl with broth or hot oil is placed in the center of the table, and plates with pieces of meat, vegetables or fish are placed near the guests. The guest pricks a piece of the product, dips it in oil and puts it on his plate. Nearby place bowls with sauces and seasonings, as well as with garlic bread. The meal usually ends with salads that go well with the main course.

How to eat sweet fondue

It is usually only warmed up and eaten immediately after the main course. It should be noted that such fondue (photo above) is prepared quite simply. In front of each guest, a bowl of chopped fruit, muffins, cookies or other sweets is placed, which must be dipped into the liquid mixture. This dish is served with glasses of schnapps, liquor or glasses of champagne, sweet wine. If alcohol is not consumed, herbal sodas can be served.

Let's take a closer look at what a fondue set is and how it is used to prepare a traditional Swiss dish.

Utensils for preparing treats

The fondue set consists of a metal, earthenware or ceramic pot (depending on the type of dish), one or two long forks with special tips, a burner with a heating temperature controller and a stand. In addition, the set may include various accessories: plates, gravy boats.

Fondue classic

Ingredients:

one clove of garlic
450 grams of Gruyère cheese
250 grams of emmental cheese,
one and a half glasses of dry white wine,
one spoonful of lemon juice
four tablespoons of potato starch,
nutmeg,
ground pepper.

Cooking

Before preparing fondue, it is necessary to spread the cauldron with a clove of garlic, after cutting it. The vessel is placed on a stand with a burner and a grate, grated cheese is placed in it. Starch is diluted in wine, lemon juice is added, cheese is poured with a mixture, salt and spices are added, and the burner is lit. The contents of the pot are stirred with zigzag movements. When the mass melts, it is still kept for about seven minutes on fire. Then they take pieces of bread with a long fork and dip them in it. At the same time, a plate with spices is placed near each guest. Wine or coffee is served with the meal.

seafood fondue

Ingredients:

230 grams of flounder, halibut, cod and large peeled shrimp fillets,
180 grams of mussels without shells,
juice from two lemons
one spoonful of oyster sauce
two spoons of cornmeal,
vegetable oil.

Cooking

It is necessary to marinate the fish before making seafood fondue. The fillet should be placed in a bowl, pour over lemon juice and sauce, cover and put in a cold place for twenty minutes to marinate. Then the fish is taken out and sprinkled with flour, laid out on a large dish, which is placed in the center of the table. In a cauldron, heat the oil to a boil and begin to cook the dish. Prick pieces of food with a long fork and lower them into hot oil for a few minutes to fry. Transfer the finished pieces to your plate and eat with a second fork. The dish is served with sauces and spices.

Flounder fondue

Ingredients:

three fillets of flounder,
900 grams of fish broth,
two tablespoons of grated ginger root,
three spoons of sherry
one tablespoon chopped cilantro.

Cooking

The fillet is cut into strips and laid out on a plate. Broth is poured into a cauldron, ginger is added and boiled for ten minutes over medium heat. Over time, add sherry and cilantro, cook for five minutes. Pieces of fish, each guest independently lowers into the broth.

Fondue in German

Ingredients:

garlic clove,
250 grams of milk
230 grams of Gouda and Eden cheeses,
one tablespoon of grated nutmeg,
one tablespoon of corn starch or corn grits,
two spoons of gin
ground pepper.

Cooking

We will tell you what fondue is in German. First, the cauldron is rubbed with garlic, which is then thrown away, milk is poured into it and heated to a boil, gradually adding grated cheese. Then the fire is reduced and nutmeg is added. Starch is diluted with gin and poured into the mixture, ground pepper is added and the mass is boiled for three minutes, stirring constantly. During this time, the fondue should thicken. Serve the dish along with vegetables, crackers. Gin gives it a special flavor and piquancy.

Fondue in Italian

Ingredients:

15 grams of butter,
50 grams chopped champignons,
one clove of garlic
250 grams of canned tomatoes and grated fontina cheese,
one spoonful of cornstarch,
170 grams of milk
half a spoonful of onion salt and dry oregano.

Cooking

From rubbing the cauldron with chopped garlic, you should start cooking fondue. Then butter is melted in a cauldron, mushrooms are added there and sautéed for two minutes, stirring constantly. Then add the tomatoes and bring the mass to a boil. Cheese is mixed with starch and placed in a cauldron, stirred until completely melted. Then gradually pour in the milk, sprinkle with salt and oregano. When the mass boils, the fire is turned off. Served with ciabatta.

Belgian Fondue

Ingredients:

50 grams of butter,
80 grams of flour
600 grams of milk
five yolks,
salt and pepper,
one pinch of cayenne pepper,
half a spoonful of grated nutmeg,
50 grams of grated parmesan cheese,
one beaten egg
two tablespoons of breadcrumbs,
vegetable oil.

Cooking

Before preparing fondue, you need to melt the butter and add flour to it, mix well. Then milk is gradually poured into the mass and stirred until the mixture boils. Then salt and pepper, nutmeg are added there. Separately, beat the eggs with grated cheese and pour this mass into the milk, mix and cool. Using cookie cutters, cut circles from the frozen mixture and roll them in flour. An egg is poured into a separate bowl, crackers are poured onto a flat dish. Each circle is dipped in an egg, and then in breadcrumbs, then fried in a cauldron in hot oil until a golden crust forms.

fondue worcestershire

Ingredients:

250 grams of milk
350 grams of smoked cheese,
four tablespoons of corn flour (starch),
two tablespoons of horseradish
one tablespoon of prepared mustard,
two tablespoons of Worcestershire (soy) sauce.

Cooking

Milk is poured into a cauldron and heated to a boil. Then grated cheese is added, boiled over medium heat until the mass becomes smooth. Flour or starch is mixed with ready-made horseradish, sauce and mustard, mixed and transferred to fondue. Cook the mixture for three minutes, stirring constantly. During this time, the mass should become thick. Such a dish is served with boiled sausages, slices of apples, diced bread.

Classic chocolate fondue

Ingredients:

350 grams of dark chocolate,
250 grams of cream
a pinch of salt,
fruit to taste.

Cooking

Chocolate fondue is very easy to make (you already know what it is). The cream is heated until tiny bubbles appear, then the chocolate broken into pieces is added and constantly stirred with a whisk until the mass thickens. The fire is turned off, the cauldron is placed in the center of the table. Next to each guest are placed plates with pieces of different fruits, which will need to be dipped in hot chocolate, after pricking them on a skewer. If the mass becomes very thick, add a little cream to it and mix.

Fruit fondue with chocolate

Ingredients:

one third of a glass of sugar
one spoonful of starch
one glass of cream
one glass of milk
two spoons of ground coffee
half a spoonful of cinnamon
one vanilla pod
200 grams of dark chocolate,
three tablespoons of butter.

Cooking

I must say that such fondue is prepared quite quickly. It is necessary to mix cream, starch, sugar in a bowl, add vanilla, coffee, cinnamon and milk. This mixture is heated for four minutes, stirring constantly. Then softened butter and grated chocolate are added to the mass. Fondue is poured into a cauldron and served on the table. Nearby put a plate with pieces of apples, pears, pineapple, biscuit and marshmallows. Dessert is washed down with sweet liqueurs, wines or champagne.

Fondue with marshmallow

Ingredients:

400 grams of dark chocolate,
85 grams of butter,
300 milliliters of cream,
300 milliliters of milk
marshmallow.

Cooking

Put all the ingredients in a cauldron, melt them, stirring constantly. Pieces of marshmallows are strung on a fork with a long handle, dipped in chocolate and eaten. If desired, marshmallows are replaced with strawberries, pineapple, custard balls and more.

Finally

Fondue today is a common delicacy that can be prepared by all family members directly at the table. It should be noted that paper napkins are placed on the table to be able to wipe off drops of oil.

A few words should be said about what batman fondue is. Many, having heard this name, think that this is a kind of delicious delicacy that came to us from Switzerland. However, this opinion is fundamentally wrong. The term "batman fondue" has nothing to do with food - it's a flowing classical dance movement.

Fondue is not just a tasty dish. Fondue is communication, friendly gatherings and warm meetings around a magic pot of boiling cheese.

The Swiss dish with the French name Fondu (French for “melted”) came to us from the snow-covered homes of Alpine farmers, and it got there thanks to the forced ingenuity of mountain shepherds. Leaving for a long time in the mountains, they took with them only modest food supplies, among which were hardened cheese, bread and wine prepared in the summer. In order to somehow diversify the meager diet, the shepherds came up with the idea of melting cheese pieces with wine in a caquelon clay pot. They dipped slices of stale bread into this hearty, wine-scented cheese mass. This is how the fondue ceremony, beloved by millions, appeared, which to this day gathers delicious friendly and family feasts.

Today, fondue has acquired many new looks - cheese, butter, bouillon, chocolate and even fondue with ice cream, but the tradition has remained the same. In a ceramic, clay or metal fondue pot, which is installed over an open fire in the form of a burner or a simple candle, the fondue base is heated, seasoned with spices. Guests who have gathered for a meal, using elongated forks, dip pieces of dried bread, vegetables, meat, fish, mushrooms, or fruits and berries into a pot, if it is a sweet fondue. Wash down the Swiss dish with dry wine and have warm conversations.

For such a simple meal, the table should be set accordingly. No pomposity and pretentiousness! Only natural colors and natural decor: wild flowers, rustic textiles and plain dishes - expensive silver and crystal will look a little ridiculous on such a table. Bread should be served in wicker baskets, and appetizers and sauces should be served in small neat vases. It is this ritual of serving and eating that is considered traditional for fondue.

The food of the Swiss shepherds has firmly established itself in many cuisines of the world, but in each it has acquired its own unique character and personality. Thanks to the best recipes and culinary experiments, you can also create your own original fondue that will take you back to those distant times when spiritual human communication and food that united were valued.

TOP 5 recipes how to cook fondue

Recipe 1. Classic Neuchâtel Fondue

For 4 servings: 300 g Gruyere cheese, 100 g Emmental cheese, 200 ml dry white wine, garlic clove, 2 teaspoons of corn starch, 1-2 tbsp. spoons of fresh lemon juice, Kirsch (cherry vodka), French baguette, spices to taste.

From cheeses, cut off a hard crust, grate with large holes in one dish. Mix the strand.
Cut yesterday's or slightly dried bread into slices 3 by 3 cm, put in a bread basket. If you take the bread fresh, it will not hold well on the fork and may fall into the cheese.
Cut the garlic clove in half lengthwise and rub the inside of the fondue pot well.
Put the fondue pot on the burner and set the fire to medium. Pour wine, lemon juice into a heating pot. Dissolve the cornstarch immediately.
After a few minutes, when the wine is well heated, add a mixture of cheeses, season with spices, focusing on your taste.
Stirring continuously with a wooden spoon, melt the cheese chips. Too liquid mass can be thickened with an additional portion of starch, too thick - diluted with wine.
When soft bubbles appear on the surface of the mass, pour in a little kirsch, mix everything.
Tip: The procedure for heating wine and cheese mass can be carried out on the stove, and the finished fondue can be transferred to the burner. This will speed up the cooking time.
By adjusting the temperature of the heating pot, start cooking and eating fondue. String slices of bread on special long forks and dip it in a softly boiling cheese mass.

As an appetizer for Neuchâtel fondue, in addition to bread, you can serve: small tubers of boiled potatoes, ham, dry-cured sausage, meat, pickled gherkins and onions, sun-dried tomatoes, pieces of fresh sweet pepper, pickled mushrooms, artichokes and olives.

Recipe 2. Three Cheese Fondue with Champagne

For 6 servings: 200 g Gruyere cheese, 85 g Brie cheese, 140 g Emmental cheese, 1.25 cups of champagne, 4 teaspoons of maize (corn) starch, 1 tbsp. a spoonful of lemon juice, 1 shallot, a pinch of nutmeg and black pepper, rustic bread.

Mix corn starch and lemon juice in a separate bowl.
Combine champagne and chopped shallots in a fondue pot or thick-walled bowl, heat for a couple of minutes over low heat.
Remove the fondue pot from the hob and sprinkle all the cheeses crumbled on a grater (Brie can be finely chopped).
Add starch and lemon juice to the mixture of cheeses and champagne. Return the saucepan to the stove, reduce the heat to medium-low, and melt the cheese, stirring, until it is smooth (about 12 minutes).
When the mass begins to form boiling bubbles, add spices (walnut and pepper).
Put the champagne cheese fondue on a low heat burner so that the temperature is just enough to keep it warm.
Cut the dried bread into small convenient slices, serve with fondue.

Recipe 3. Mexican Fondue

For 6 servings: 300 g of any soft cream cheese, 300 g of Cheddar cheese, 300 ml of light beer, 3 teaspoons of starch, 2 tbsp. spoons of lime juice, 4 tbsp. tablespoons tequila, 1 chili pepper.

Grind the cheeses on a grater with the largest holes, or chop finely.
Prepare a thickener for the cheese mass: mix starch, lime juice and tequila until smooth.
Pour the beer from the fondue bowl, heat to a boil and reduce the temperature to a minimum.
Stir the beer with a wooden spatula, add cheese chips and wait until the mixture becomes smooth.
Thicken the mass with a mixture of starch, tequila and lime. Stir in finely chopped chile pod. In order not to spoil the dish with excessive spiciness, introduce pepper in parts, tasting the cheese.
Move the fondue to a stand, adjust the fire on the burner so that the cheese mass is constantly warmed up, but not burnt.
Serve Mexican fondue with potato chips or seafood.

Recipe 4. Dutch fondue with vegetables

For 6-8 servings: 500 g Dutch cheese, a glass of milk, ½ onion, a teaspoon of cumin, 3 teaspoons of cornmeal, 3 tbsp. spoons of gin, garlic clove, white bread, medium-sized head of cauliflower, 1 large sweet pepper, sun-dried tomatoes, fresh mushrooms, spices to taste.

Grate the thick sides of a fondue pot with half an onion and place on the stove. Pour in the milk and bring to a boil, under supervision.
Add the grated cheese in parts, stirring the mass with a spoon. As the cheese grows, crush the mixture with cumin.
In a separate bowl, combine flour and gin. Pour the homogeneous consistency into the milk-cheese mass.
Heat the fondue sauce on the stove for a few more minutes, without stopping stirring, until the mass forms a creamy consistency. Spice up.
Prepare garlic croutons: cut the bread into slices convenient for piercing with a fork, dry in the oven and grate with a clove of garlic.
Divide the cabbage head into inflorescences, blanch in salted boiling water for two minutes. Also, cabbage, like peppers, mushrooms and bread can be lightly grilled. This will give the dish a subtle campfire flavor.
Move the fondue maker with cheese to a burner with a quiet fire. Arrange vegetables and bread in beautiful bowls.

Recipe 5. Chocolate fondue Schokoladenfondue

The recipe for this fondue has a little history, which produced a chocolate masterpiece. In 1966, at a press conference for journalists, a treat was arranged, at which fondue made from Toblerone chocolate served as a dessert. This dish made a splash, and enchanted journalists glorified it all over the world, which did not pass by the attention of restaurateurs. So chocolate fondue became a celebrity.

Experts say that the most delicious chocolate fondue is still Toblerone chocolate. The combination of almonds and honey in its recipe makes the dish unforgettable. But cream dessert can also be made from other types of chocolate, the main thing is that it must be of high quality! The percentage of beans in such a tile must be as high as possible. Black, milk and even white chocolate fondues will find the shortest way to your heart.

For 6 servings: 400 g chopped chocolate, 100 ml cream (fat), 16 g butter, ¼ tsp vanilla extract, ¼ tsp ground cinnamon, 2 tbsp. spoons of liquor (coffee, orange).

For serving: favorite fruits, but preferably with pulp (strawberries, melons, pears, apples, pineapples, bananas, oranges, mangoes, dried fruits, etc.), soft cookies, sponge cake, marshmallows, marshmallows, cheesecakes.

Wash and dry the fruits, cut into large pieces. Remove stems and pits from berries. Biscuit, marshmallows and muffins are also divided into pieces.
Pour cream into a container with thickened walls, heat.
Remove from hot surface and add chopped chocolate. Dissolve it in warm cream completely.
Add soft butter, vanilla, cinnamon. If the dessert will not be served to children, pour in the liquor, for a thicker cream, you can add 3 tbsp. tablespoons unsweetened cocoa powder Stir the chocolate-cream mixture until a smooth mass is formed.
Pour the chocolate into the fondue bowl, light the burner under it.
Using fork skewers, dip pieces of fruit, biscuits and sweets into hot chocolate. During the meal, stir the cream. If it starts to thicken too much, pour in warm cream (add 1 tablespoon until the desired consistency is formed).

Fondue is very easy to prepare, but experimenting and improving the taste with the help of culinary tips, you can come up with the formula for the perfect dish at home.

To prepare fondue, it is not necessary to buy a fondue maker, a special burner and gravy boats. However, serving fondue in ordinary dishes makes the feast ordinary. To create an atmosphere and receive dear guests, it is better to purchase a caquelon and all related paraphernalia.
When you first use the fondue maker, you need to “harden it” so that in the future the cheese or chocolate mixture does not stick to the walls and bottom of the caquelon. To do this, boil a mixture of water and milk (1: 1) in a new dish.
Instead of the classic Swiss cheese with a nutty flavor (Gruyere), you can take any hard, but with the presence of some savory notes in it. Alternatives may be: Cheddar, Mozzarella, Beaufort, Edam, Kostroma with pepper, etc.
Cherry Kirsch can also be replaced by using homemade cherry vodka infused with cherry berries for a month instead.
In order for fondue from several varieties of cheese to melt better and create a homogeneous, smooth mass, lemon or lime juice is added to the cheese.
You need to thicken the cheese fondue with starch before boiling the cheese. Starch should be added quickly, without stopping stirring, to avoid the appearance of seals.
The whole process of making fondue must be accompanied by stirring movements, but not in a circle, but in the shape of a figure eight. So cheese or chocolate masses will not stick to the bottom.
Chocolate fondues contain a lot of sugar, which quickly melts and settles to the bottom. Therefore, the burner should only keep the cream warm, while not forgetting to stir it periodically.
Fondue is served with the type of alcohol on which it is prepared. It can also be hot tea or grape juice if the fondue is dessert.

A party where fondue is served is doomed to be successful. After all, fondue is not just food. First of all, this is an emotionally colored holiday, where attention is paid to guests and warm intimate conversations, and fondue is a special atmosphere in which everyone decides for himself whether this is a celebration of the soul or taste.

Fondue - Swiss cuisine recipes that involve the preparation of gourmet snacks from melted cheese and slices of finished products that are dipped in a liquid cheese mass before use. Currently, there are many equally interesting interpretations of delicacies with chocolate or caramel.

How to make fondue?

Making fondue at home is easy and simple. The main thing is to purchase the products necessary for this, choosing the appropriate recipe, and adhere to the recommended rules and subtleties of the technological process.

Cheese for fondue, like chocolate, is chosen natural, of high quality, focusing on varieties that, after heating, turn into a liquid, not too viscous substance.
The basis for dipping the ingredients is prepared in a saucepan with a thick bottom and poured into a special Kaquelon vessel equipped with a burner and forks for serving. To avoid burning, the container is pre-lubricated with garlic and sprinkled with salt on the bottom.
Additional products are prepared in advance by cutting into square or other slices.
Caquelon is served on a burner, which allows you to maintain the liquid texture of the contents, thereby ensuring the excellent quality of the meal.

swiss fondue

The recipes of which can be found in the relevant sections of national cuisine, are made from two types of cheese: Gruyère and Emmental, which are complemented by French dry white wine, flour sauteed in butter and traditionally flavored with nutmeg and pepper.

Ingredients:

Gruyère cheese - 200 g;
emmental cheese - 200 g;
dry white wine - 200 ml;
cherry kirsch (optional) - 30 ml;
garlic - 2 cloves;
butter - 1 tbsp. a spoon;
flour - 90-120 g;
salt, pepper, nutmeg;
dried bread cubes, smoked meats, seafood for dipping.

Cooking

The preparation of fondue begins with the preparation of products that will be dipped in cheese. Bread cubes are dried in the oven for 5 minutes, and other components are simply cut.
In a saucepan, two varieties of grated cheese, wine, chopped garlic clove are mixed.
Heat the mass, stirring, until the components melt.
Pepper, nutmeg, kirsch and flour sauté are introduced, poured into Caquelon.
Fondue - recipes that require an appetizer to be served immediately after preparation.

Cheese Fondue - Recipe

Fondue, whose simple recipes can be performed with some deviations from the classical technology, turns out to be no less tasty and refined. So, if it is not possible to purchase overseas original products, you can implement the idea with any other available, available ones.

Ingredients:

any cheese or mix of several varieties - 400 g;
white wine - 200 ml;
garlic - 2 cloves;
salt, paprika, nutmeg, pepper, flour sauteing;
dipping ingredients.

Cooking

Prepare ingredients for dipping.
Melt grated cheese by adding garlic.
If necessary, if the mass is liquid, thicken it with flour sautéing.
Cheese fondue is traditionally served in a special bowl over the burner.

fish fondue

Making fish fondue with your own hands is easy and simple, and the result will please no less than a meal in a specialized restaurant. The process of preparing and serving snacks is somewhat different from the classic one and involves frying fish slices in boiling oil and eating with a spicy sauce.

Ingredients:

fillet of salmon, cod and sea bass - 200 g each;
lemon - 1 pc.;
Worcestershire sauce - 2 tbsp. spoons;
water - 3 tbsp. spoons;
olive oil - 0.5 l;
soy sauce - 150 ml;
cayenne pepper - a pinch;
garlic - 3 cloves;
mustard and vinegar - 1 tbsp. spoon
sugar - 1 teaspoon;
sprigs of oregano - 2-3 pcs.;
salt - 15 g.

Cooking

Fish fillet cubes are marinated for about an hour in a mixture of water, Worcestershire sauce and lemon juice, salting the mass to taste.
The olive oil is heated in a fondue bowl, and all other ingredients for the sauce are mixed in a separate container and whipped.
When the fish, oil and sauce are ready, an appetizer is served at the table.

meat fondue

Another non-traditional variation of gourmet delicacy is meat fondue. An appetizer can be cooked in boiling oil, like fish or in broth, and served with any sauce of your choice: from classic creamy garlic to original and multi-component, made from non-trivial components. When frying meat in oil, the slices are not marinated, but before the process they are thoroughly dried, eliminating excess moisture.

Ingredients:

any meat fillet - 200 g each;
spicy broth or refined vegetable oil - 0.5 l;
sauce for serving.

Cooking

The meat is cut into medium-sized cubes or thin slices like carpaccio.
Refined vegetable oil or broth is heated in a fondue container, the meat is lowered on a fork into the heated base and kept for several minutes.
, which complement when served with any sauce of your choice.

Chocolate fondue

If there is a need to cook, which even adults will not refuse, use the following recipe and make a sweet version of the snack with chocolate. In the melted chocolate substance, often with the addition of cream, nuts or other additives, fruits, berries, biscuit slices, marshmallows or cookies are dipped.

Ingredients:

chocolate - 300 g;
cream - 100 ml;
coconut flakes or chopped almonds (hazelnuts) - 50-100 g;
fruits, strawberries or biscuit cubes.

Cooking

Fondue chocolate is broken into pieces and placed in warmed cream.
Stir the mass until the slices are completely melted, add nuts or coconut flakes.
Prepared components for serving are dipped in chocolate mass.

caramel fondue

Another homemade fondue recipe for sweet tooth and children is presented below. As a liquid base, in which you can dip pieces of biscuit, cookies, strawberries, slices of apples, pears, bananas, in this case, caramel acts. It is important to melt the granulated sugar correctly, add butter and milk in time to get the perfect base for a sweet snack.

Ingredients:

water - ½ cup;
sugar - 220 g;
butter - 60 g;
milk - 100 ml;
berries, fruits, biscuits for serving.

Cooking

Sugar is poured into a vessel with a thick bottom and walls, water is poured in and heated, shaking the container, until all the crystals dissolve and the syrup acquires a caramel color.
Butter is added and after it has melted, milk is poured into the caramel.
The sauce is boiled until thick and served in fondue containers, complementing the appetizer with selected ingredients.

fruit fondue

Surprisingly tasty and appetizing sweet fondue can be made from fruits, which are dipped briefly in hot water and dipped in coconut flakes or chopped nuts when served. The set of fruit mix and hot sauce offered below can be varied according to taste or the presence of ingredients.

Ingredients:

pulp of melon, peach and pineapple - 200 g each;
fresh dates - 200 g;
oranges - 6-8 pcs.;
lemons - 2-3 pcs.;
honey - 6 tbsp. spoons or to taste;
raspberry or strawberry liqueur - 20 ml;
coconut flakes or chopped nuts - 100 g.

Cooking

Melon, pineapples, dates cut into pieces.
Juice is squeezed from oranges and lemons, heated to a boil with honey, after which liquor is introduced.
Pieces of fruit are dipped in fruit syrup for 1.5-2 minutes, after which they are breaded in coconut or nuts.

Fondue in a slow cooker

Fondue, a simple recipe of which is presented below, will be of interest to those who do not have a special Kaquelon device, but have a slow cooker. The functionality of the device allows you to effectively use it to design a gourmet Swiss snack in any variation. The following is a classic cheese fondue technique that can be applied to other recipes with chocolate, caramel, meat and fish.

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