lesik_l
Category: Sauces

Ingredients

Cheese
Garlic
Dry white wine 3/8 l
Lemon juice 1 tsp
Starch 4 tbsp. l.
Pinch of black pepper
Nutmeg
Kirsch 1 1/2 st. l.

Cooking method

On the first day I tried to create this:
Basic cheese fondue "Neuchatel"
Grate a pot with a clove of garlic and stir in 450 grams of grated Gruviere cheese, 225 grams of grated Emmental cheese, dry white wine (Neuchitel is best), lemon juice, add the starch and stir with a wooden spoon (not in circles, but in eights) until the cheese melts. Lemon juice is important as it makes the cheese melt faster. Add kirsch, black pepper and nutmeg and cook some more. Transfer pot to burner and serve with bread cubes.

Cheese took "Eden" and "Suluguni", well, there were no others in the refrigerator
Note

Gave me a fondue for my birthday. And I can't even imagine what to do with this device. There is a similar fondue topic on the forum but without tried and tested recipes. And I would like to hear what comes out really and from which cheeses? The types that are given in the recipe for 270 UAH per kg do not inspire something.

Something we mutilated, it turned out to be a very thick mass completely unlike a sauce, rather like sugar syrup when tested on a thick thread. We started adding wine, then cream - well, in general, I myself have no idea what we got in the end, but definitely not Neuchatel
Save the girls. Tell someone used it? And what sauce was made?
What would be tasty Cheese sauces are interested in
Ikra
When you play enough cheese sauces, I will tell you a chic recipe for trout or salmon fondue And you will never clean your fondue dish
Caprice
Quote: lesik_l

Something we mutilated, it turned out to be a very thick mass completely unlike a sauce, rather like sugar syrup when tested on a thick thread. They started adding wine, then cream - well, in general, I myself have no idea what we got in the end, but definitely not Neuchatel
Oh, how it reminded me of our first experiences with fondue. They also stirred up everything. Everything that came to hand was dipped in there: bread, mushrooms, crab sticks, in general, everything that, in our understanding, could be delicious with hot cheese. Then they hardly washed the fondue pot
Want some advice? Don't try to stick to the recipe exactly. The required components are not always available. Make whatever cheeses you have. Try it, experiment, add ingredients to your liking. This will lead you to a recipe that you and your family will love.
Cook

Ikra, I also have this device. Share the recipe, please.
Olga
I don’t take my fondyushnitsa out of the box. Because. I don’t know any recipes.
Caprice
Osspidya, but there are a lot of these recipes on cooking. Run only the word "fondue" in the search ....
Cook
Quote: Caprice

Osspidya, but there are a lot of these recipes on cooking. Run only the word "fondue" in the search ....
Thank you.
lesik_l
Recipes that is, but I want that for sure. I already put a kilogram of cheese into the bread. Of course, the bread turned out delicious, but I still want fondue.
I trust our members of the forum: Write how and what you cook, please. What I got was too bland, hence the question: What spices are better to use?
Caprice
Quote: Cook

Thank you.
It's my pleasure. I myself was looking for fondue recipes there, when I heard about this dish only by hearsay.
🔗
Ikra
Quote: Cook

Ikra, I also have this device. Share the recipe, please.
If the author of the branch does not mind (I hope that it will be useful too).
So: take a fillet of red fish without bones (trout, salmon), cut into cubes about one and a half centimeters.And marinate in a mixture of chopped onions, soy sauce and lemon juice from half a lemon. The marinade should cover the fish completely. Finely chopped capers (about a tablespoon) will add a special charm. But this is optional.
A couple of hours is enough, but best of all - at night.
Then we cook chicken (do not be surprised, many people know that Asian cuisine calmly combines chicken and seafood in one dish) strong broth with parsley, dill, onions, salt, pepper. Better from the breast (which can then be used in some kind of salad). Strain the boiling broth into a fondue pot, under which the burner is already on, and put the fish pieces on forks there for about a minute.
That's all. The main thing is to prepare a few bowls with your favorite fish sauces: soy sauce with wasabi, ginger paste, tartar. Now sold mayonnaise with wasabi - also delicious with fish!
Well, a light daikon salad will be good too.
Caprice
Ikrawhat an interesting recipe! Why don't you post it as a separate topic?
lesik_l
Quote: Caprice

Ikrawhat an interesting recipe! Why don't you post it as a separate topic?

Let's collect all the fondue recipes in one place. All the same, the device is specific (like Raikin's)
Ikra
Of course, it would be nice to have a separate topic. But there is no photo yet, and it will not be soon. Alas, now there is no time. Create a topic, I'll pull myself up. The recipe was tested on many friends, and everyone liked it.
And cheese fondue was recently made from a ready-made mixture. It was sold in our Auchan, in bags, like mayonnaise.
About cheese, from my past experience I will say - do not make it too rich, bright in taste and salty. You get tired very quickly. The softer the mixture, the longer the enjoyment. It will take a long time to experiment, do not forget about starch - it does not allow the mass to curl up and makes it smooth. And it is better to do it thinner, because during the boiling process of the mixture, it thickens.
And the right bread is also very important. It should be rough, porous, pre-cut into pieces to dry out. Otherwise it gets wet instantly and falls off the plug.
There is also a small fondue bowl for chocolate fondue. Everything is simple there - cream is added to the melted chocolate and pieces of fruit are dipped. My favorite is the slightly unripe pear, strawberry and orange with tangerine. The sour and juicier the fruit, the more pleasant the combination with chocolate is, not cloying.

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