Fondue
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20 Oktober 2021 - Adetswil
Fondue is a Swiss tradition for gatherings where people can share a meal around a pot whether in a warm house or by the campfire.
Ingredients:- 200 g shredded vacherin fribourgeois
- 200 g shredded gruyere
- 1 tbsp corn starch
- 3 cloves garlic
- 150 ml white wine
- 1 tsp pepper
- 1 tsp nutmeg
- a stout loaf of bread (that can withstand dipping)
- 1 shot of cherry brandy
Mince garlic. Put the cheese, wine, cornstarch and garlic ino the pot on fairly high heat and stir constantly. The mixture should melt and then boil. You may notice oil coming out the cheese when it boils. This is normal - just keep stirring. Once it boils and reaches a good fluid consistancy, mix in the pepper, nutmeg and brandy. Then it is ready to serve. Keep the fondue over a flame or warming tray to maintain the consistancy while you eat. Long forks can be used to dip bread pieces in the fondue, and you can also predip the bread in brandy. Generally fondue is served with the rest of the white wine bottle you opened to make it.
