This unusual dish comes from Switzerland. According to legend, it was invented by shepherds who prepared this dish for themselves in the pasture from cheese and wine. They heated wine in a clay pot and added dried cheese to it. When the cheese melted and the brew became homogeneous, they dipped pieces of bread into this rich and tasty mass.
Oddly enough, the French came up with the name for this dish. According to historians, after fondue migrated from pastures to the table of aristocrats, at receptions it was served in special dishes - fondue dishes. And since Switzerland is located next to France in its location, it is not difficult to guess how it got to the French. That's where it got its name. Fondue is translated from French as melted.

You will need:

What you need to make fondue

We will proceed from the fact that we do not have a fondue maker. Although, if you are going to prepare fondue regularly, it is better to buy a special set.

First, we need a fireproof clay pot, in which you cook buckwheat, for example. It can be replaced with a tureen, but made of heat-resistant material. We also need a hot stand with high legs.

A microwave stand is what you need. And you will need an ordinary decorative small candle. Now we need the fondue itself.

Ingredients

Cooking fondue with ham. Prepare all the necessary ingredients in advance.

We will need two types of cheese (it should be different in taste - for example, Kostroma and Suluguni). If you have leftover cheese, you can make pizza at home. You will also need a glass of white wine (can be table), ham - about two hundred grams, one ripe tomato, two tablespoons of lemon juice, one and a half tablespoons of flour, a clove of garlic, a little pepper and nutmeg.

We prepare products

As in, grate the cheese on a coarse grater and mix.

Scald the tomato with boiling water and remove the skin. Then finely chop. Squeeze the juice from the lemon. Finely chop the garlic. Sift the flour and mix with a small amount of wine to obtain the consistency of liquid sour cream.

Preparation

Pour the wine into a non-stick saucepan, add lemon juice and heat it over low heat. As soon as it gets hot, pour the cheese into it. Now you need to carefully stir the wine until the cheese melts and becomes soft.

Gradually, so that there are no lumps, pour in the flour and wine, constantly stirring the mass. In a minute the fondue will be smooth and beautiful. Now you can add ham, tomatoes, garlic.

Season the fondue with black pepper and nutmeg. You can put some greens. Mix everything and simmer for a few more minutes. That's all. Cheese fondue with ham is ready.

Now we need to serve the fondue correctly. Pour the fondue into a pot or tureen. Place it on a microwave stand. Place a candle under the pot and light it. The candle will heat up the bottom of the pot and prevent the fondue from cooling down.

Cheese is included in many recipes, but there is a dish where it is the main ingredient. And the name of this dish is cheese fondue; absolutely all ardent cheese fans love it. Cheese fondue takes little time to prepare and makes a great dinner, with just a glass of wine and crusty bread being the perfect accompaniment.

The most important thing in preparing fondue is choosing the right cheese. There are no specific rules or special cheese for fondue, the main thing is that the cheese must be hard. Below are the most delicious and healthy recipes for making cheese fondue.

Recipe 1. – Classic cheese fondue

1. Five hundred grams of hard cheese, use at least three varieties;
2. Three cloves of garlic;
3. Dry white wine two hundred ml;
4. Nutmeg, black pepper;
5. Twenty grams of starch.

Preparation

Rub the inside of the pan in which you plan to cook fondue with a clove of garlic. Leave the garlic clove itself at the bottom. Then pour wine into the pan, bring to a boil and reduce heat. Grate all the cheese, add it to the heated wine and heat, stirring regularly, until all the cheese has melted. Next, add starch diluted in cognac. Continue stirring vigorously and cook for another seven minutes, during which time the sauce should become thick and homogeneous.

Finally, remove the garlic from the sauce, add pepper and nutmeg. Remove the sauce from the heat and place it on a heating pad in the center of the table. Cut fresh bread into small portion cubes, and using a fork you need to dip it into cheese fondue and eat it with white wine.

Recipe 2. – Cheese fondue without adding wine

Ingredients:

1. Three hundred grams of hard cheese;
2. Milk two hundred ml;
3. Two egg yolks;
4. Pepper and salt at your discretion.

Preparation

Cut the cheese into small cubes and place it in milk for a couple of hours. Next, melt everything in a water bath, adding half the butter. Melt and stir regularly until the mixture is smooth and very sticky. Then carefully add the yolks without ceasing to stir. Do not forget that the mixture should not boil, as the yolks may curdle.

At the very end, add pepper, remaining oil, salt, and immediately place the fondue in the center of the table over a candle or on a heating pad. This fondue must be eaten with black or white bread.

Recipe 3. Simple cheese fondue

Required ingredients:

1. Cheese four hundred grams;
2. Dry white wine one hundred ml;
3. Three cloves of garlic.

Preparation

Rub the inside of the pan with garlic and leave it on the bottom. Grate all the cheese into it, when the cheese starts to melt, pour in the wine, warm it up a little so that it evaporates a little. Remove the fondue from the heat, place it in the center of the table to warm up, and you can eat it with croutons.

Recipe 4. Cheese fondue with herbs

If you are a fan of the combination of greens and cheese, then this recipe is just for you.

Required ingredients:

1. Four hundred grams of hard cheese;
2. Dry white wine two hundred ml;
3. Calvados fifty ml;
4. Mint, thyme, nutmeg and rosemary.

Preparation

Pour the wine into a saucepan and heat. Grate the cheese on any grater and add it to the wine. Stir constantly and cook until all the cheese is completely melted. Then add Calvados, herbs and nutmeg. Dip pieces of black or white bread into the prepared fondue, and, if desired, pieces of smoked meat.

Recipe 5. – Cheese fondue with yogurt

Ingredients:

1. Fifty grams of butter;
2. Flour fifty grams;
3. Dry white wine three hundred ml;
4. One hundred grams of grated Swiss cheese;
5. One hundred grams of grated Parmesan cheese;
6. Natural thick yogurt fifty grams;
7. Dry basil five grams;
8. Ground black pepper.

Preparation

Melt the butter in a saucepan, add flour and sauté for one minute. Gradually add wine and bring the mixture to a boil. Cook and stir until the mixture becomes thick and smooth. Mix the cheeses and add them to the fondue. Stir until all the cheese has melted. Add yogurt, basil. Season with pepper and set on the table.

Recipe 6. – Italian Fondue

Required ingredients:

1. Champignon mushrooms, cut into slices, seventy grams;
2. One clove of garlic;
3. Canned tomatoes three hundred grams;
4. Grated fontina cheese three hundred grams;
5. Corn flour twenty grams;
6. Concentrated milk two hundred ml;
7. Onion salt five grams;
8. Dry oregano five grams.

Preparation

Melt butter in a saucepan, add garlic and mushrooms. Sauté for two minutes, stirring regularly. Add tomatoes and bring to a boil. Mix cheese with corn flour. Add to the tomato mixture and stir until all the cheese is completely melted. Slowly pour in the concentrated milk, add oregano and onion salt. Bring to a boil and serve. Serve with Italian ciabatta bread with onions.

Recipe 7 – Worcestershire cheese fondue

Ingredients for four servings:

1. Maolok three hundred ml;
2. Grated smoked cheese five hundred grams;
3. Corn flour sixty grams;
4. Thirty grams of prepared horseradish;
5. Mustard ten grams;
6. Worcestershire sauce thirty ml.

Preparation

Pour milk into the fondue pot and bring it to a boil. Add cheese, reduce heat and cook, stirring systematically, until mixture becomes smooth. Mix corn flour with prepared khoen, sauce and mustard. Add the mixture to the fondue, cook for five minutes until the fondue becomes thick.

Serve with boiled small sausages, white bread, apple slices, and meat products.

Recipe 8. – White fondue

Ingredients:

1. White vermouth three hundred ml;
2. Fontina cheese three hundred grams;
3. Liirdammer cheese three hundred grams;
4. Corn starch twenty grams;
5. Two yolks;
6. Dry white wine three hundred ml;
7. Tabasco sauce forty ml;
8. Ground black pepper.

Preparation

Pour vermouth into a saucepan and heat it gently. Mix cornstarch with cheese and add mixture to fondue. When the cheese is melted, beat the yolks with wine and add them to the saucepan. Continue cooking the fondue, stirring until it begins to simmer gently. Add pepper and Tabasco sauce.

Serve this fondue with breadsticks and stuffed olives.

Recipe 9 – Swiss cheese fondue

Ingredients:

1. Butter twenty grams;
2. Grated Swiss cheese five hundred grams;
3. Dry white wine four hundred ml;
4. Kirsha sixty ml;
5. Dry mustard five grams;
6. Grated nutmeg ten grams.

Preparation

Melt the butter in a fondue pot, add the cheese and stir until it is completely melted. Gradually add wine, stirring regularly. Mix dry mustard with kirsch. Pour into cheese and add nutmeg. Cook until the fondue is smooth. Serve the finished cheese fondue with slices of white or black bread with a crispy crust.

Recipe 10. Italian cheese fondue

Ingredients:

1. Garlic two cloves;
2. Three hundred ml milk;
3. Mozzarella cheese, cut into small cubes, five hundred grams;
4. Cheddar cheese two hundred grams;
5. Parmesan cheese one hundred grams;
6. Corn starch forty grams;
7. Dry white wine fifty ml;
8. Finely chopped basil ten grams.

Preparation

Rub the inside of the saucepan in which you plan to cook the fondue well with chopped garlic. Pour in milk and bring to a boil, reduce heat.

Add the grated cheeses and continue heating until all the cheese is melted. Mix wine with cornstarch and pour into cheese mixture. Cook for three minutes, stirring systematically until the fondue is smooth. Add chopped basil.

This ready-made fondue can be served with large pieces of bell pepper of different colors, olives and pieces of salami.

Recipe 11. – Homemade cheese fondue

Ingredients for cooking:

1. Emmental cheese five hundred grams;
2. Gruyere cheese two hundred grams;
3. Dry white wine fifty ml;
4. Fifteen grams of starch;
5. Garlic two cloves;
6. Freshly ground nutmeg twenty grams;
7. Freshly ground fresh pepper.

Preparation

Grate all the cheese in advance. Slice bread, prepare vegetables and other appetizers for fondue. Set the table.

Pour the wine into the fondue pot and place it on the stove over medium heat. Heat the wine, add the grated cheeses, stirring constantly until bubbles begin to appear on the surface of the cheese. Squeeze the garlic through a press into the pan, add nutmeg, pepper and mix everything thoroughly. Bring the fondue to a boil, and move the fondue pot to the table and place it over the burner.

Recipe 12 – Country cheese fondue

Ingredients:

1. Hard cheese Gruyère Emmy two hundred grams;
2. Emmental cheese two hundred grams;
3. Dry white wine two hundred ml;
4. Cherry vodka thirty ml;
5. Potato or corn starch ten grams;
6. Garlic two cloves;
7. Raw smoked ham fifty grams;
8. Butter forty grams;
9. Potatoes four hundred grams;
10. Broccoli four hundred grams;
11. Four sweet peppers.

Preparation

Wash the potatoes thoroughly and boil them in their skins. Cut the ham into small cubes, blanch the broccoli, peel and chop the garlic, grate the cheese on a fine grater. We clean the sweet peppers from seeds, cut them into strips and fry them a little.

Grease the walls of the fondue pot with oil and place it on the stove. Fry the chopped ham in it. Add cheese, vodka and wine, add garlic and starch, mix thoroughly. Bring to a boil. We move the fondue maker to the burner. Separately serve peeled and diced potatoes, peppers and broccoli. Dip the pieces into cheese.

Recipe 13 – Blue Cheese and Beer Fondue

Ingredients:

1. Blue cheese with mold three hundred grams;
2. Thirty grams of flour;
3. Cayenne pepper thirty grams;
4. Dry mustard five grams;
5. Salt;
6. Light beer one hundred and fifty ml;
7. Cream one hundred ml.

Serving ingredients:

1. Apple pieces;
2. White bread cubes;
3. Pieces of steamed vegetables;
4. Salami pieces.

Preparation

In a small bowl, combine blue cheese, mustard and pepper.

Pour the cream and beer into the fondue pot, place over low heat, and bring the mixture to a boil, stirring regularly. Carefully pour cheese mixture into simmering liquid. Add salt and cook until all the cheese is melted.

Place the finished fondue on the table on a stand with a burner so that the cheese fondue does not cool down during the meal. Serve with pieces of fruit, vegetables and bread.

Secrets of making delicious cheese fondue

1. It is recommended to cook cheese fondue in special pots. If the fondue pot is made of cast iron or metal and has an enamel coating, then no additional processing is necessary. If there is no coating, then pour milk and water into a new container, one to one, and boil, so that during the cooking process the cheese does not stick to the bottom and walls of the pot.
2. To prevent the cheese from sticking to the walls during cooking, generously grease the container with crushed garlic cloves diluted in a teaspoon of vegetable oil. This will make the dishes easier to clean, and the garlic will give the finished fondue an amazing and appetizing aroma.
3. To ensure uniform mixing of the cheese varieties and other ingredients in the fondue, it is recommended to add one spoon of lemon juice. Lemon juice will give the dish a creamy, uniform color and help the cheese melt faster.
4. During the preparation of cheese fondue, it must be stirred regularly with a wooden spoon, the movements should be similar to the figure eight.

F ondu is a famous Swiss dish. In Switzerland there is a legend about its origin. Late in the evening, a lone traveler knocked on a small private hotel asking for an overnight stay and dinner. The owner received the traveler, but refused dinner: the cook had long since left, and no one could cook for the traveler. Then the guest, hungry on the way, who was very, very hungry, began to beg the owner to at least let him into the kitchen and allow him to cook for himself. The owner said: “Okay, go to the kitchen and do what you want, and I’ll go to bed.” And by this time the fireplace in the kitchen had not yet cooled down. There was a pot of hot vegetable oil on it. 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.

Now let's talk about the modern version of fondue. So, to prepare it you need: a cast iron pot or a saucepan with very thick walls, small heat sources (electric stove, Taganka, alcohol lamp - to keep the pot warm), cups for sauces and a common dish for the main products, sticks or forks.
So, pour oil into the pot, and there should be more than half of the pot. Before serving a pot of oil to the table, it is first intensively heated on the kitchen stove until a slight haze appears. Then they are transferred to the table and placed on a heat source - to maintain the oil at the desired temperature and not allow it to cool.

The main products should be on the table on a large platter or individually on each plate of the eater. This could be: meat, cut into pieces and marinated, pieces of fish, shrimp, vegetables, etc. Other containers should contain sauces: tomato or ketchup, soy, sweet mustard, yogurt, etc.

Each participant in the feast, at his personal choice, pricks a piece of meat, fish on his fork or skewer... and puts it in hot oil in a pot. There, as in deep fat, the frying process goes on for some time. Taking out the fork and letting the oil drain so as not to drip onto the table, pieces of meat or vegetables are piping hot, not forgetting to dip into a container with sauce along the way, they are put into the mouth and they receive incomparable pleasure.

A traditional fondue pot is a saucepan placed over a candle or over an alcohol burner. You can also buy an electric fondue maker, but it will be more expensive! Clay or ceramic pots are often wide and shallow and are ideal for cheese or sweet fondues that require constant stirring. Cast iron or stainless steel pots are more popular for meat, fish or vegetable fondues that are cooked in hot oil or broth, as these pans retain heat better. But you can use both metal and clay pans.

If your meal consists of more than one type of fondue, such as a meat or vegetable fondue followed by a sweet fondue, borrowing a friend's fondue maker will make dinner planning much easier.

The fondue should be placed in the middle of the table so that every guest can reach it. Each guest is given a plate and two forks, usually of a fixed color (so that the guest can distinguish his fork in the fondue pot). One fork is for dipping and cooking, the other is for eating. All this is arranged not only for hygienic purposes: you can burn your mouth with a hot fork!

For cheese fondue, bread cut into cubes is placed in the center of the table, and each guest can take a handful of such cubes (or a small bowl of bread is placed next to each guest).

Guests prick a cube of bread on a fork, dip it into the hot cheese fondue, then turn the fork so that the cheese mixture stops dripping from it, transfer it to their plate, and then prick it with another fork and put it in their mouth.

For meat, fish and/or vegetable fondue, a fondue pot with hot oil or broth is placed in the middle of the table. Near each guest there is a plate with raw meat, fish or vegetables beautifully laid out on it. If you are preparing food in batter, place a bowl of batter near each guest.

Each guest pricks a piece of the product with a fork, dips it in batter (if necessary), and then places it in hot oil and cooks it to his or her own taste. After which the product is placed on a clean plate, and another piece is pricked on a fork and dipped into hot oil.

Sauces and seasonings are placed on the table. Each guest takes them in small spoons onto his plate. Usually, regular and garlic bread, as well as bread with herbs, are placed on the table. Finish the meal with a salad with dressing that matches the main dish.

Sweet fondues usually only need to be reheated. They are brought immediately after the table is cleared after the main course.
Each guest is either given a separate plate with beautifully arranged fruits/cookies/cakes/sweets, which are dipped into the fondue, or a large dish is placed in the center of the table, and each guest prepares their own fondue.

Traditionally, fondue is served with shots of kirsch or schnapps, and cheese fondue is served with hot tea. Dry white wine is also served with fondue, but never drinks with ice.

Red, white and rose wines, as well as chilled lager beer or cider, go well with meat and fish fondues.
Sweet sparkling wine is especially suitable for sweet fondues, and in winter you can add tiny glasses of peach, orange or coffee liqueur.

If you don’t drink alcohol, you can serve grape juice with cheese, meat, fish or vegetable fondue. Herbal carbonated drinks are especially good with sweet fondues.

Photo: Depositphotos.com/@Dream79

Fondue is a native Italian dish. It is incredibly easy to prepare, but at the same time unusual and very tasty.

To prepare fondue, you need a special container called a fondue pot. But it can be easily replaced with a regular stainless bowl, which you will keep on low heat or in a water bath so that the fondue has a constant temperature.

How to make chocolate fondue?

There are several ways to prepare chocolate fondue - from the simplest to the most sophisticated.

Compound:

1. Bitter chocolate – 350 g
2. Heavy cream – 220 ml
3. Salt - one pinch
4. Fruits

Preparation:

• In a heavy-bottomed saucepan, heat the cream until small bubbles appear. But under no circumstances bring the cream to a boil!
• Add the crushed chocolate and stir with a whisk until the mixture thickens.
• Move the container over very low heat so that the mixture remains warm but does not boil or burn.
• Place berries or pieces of fruit on small skewers, dip them in fondue and eat with pleasure!

Compound:

1. Dark chocolate – 500 g
2. Heavy cream – 2 tbsp.
3. Cinnamon – 1 tsp.
4. Cayenne pepper – ½ tbsp. l.
5. Strawberries, crackers, marshmallows

Preparation:

• Crush the chocolate into small pieces or grate it, mix with cream.
• Mix the ingredients thoroughly and heat until the mixture thickens.
• After this, add the desired spices and leave on low heat to maintain a constant temperature.

Compound:

1. Heavy cream – 100 ml
2. Black chocolate – 400 g
3. Butter – 16 g
4. Cocoa (regular, not a drink) – 3 tbsp.
5. Vanillin – ¼ tsp.
6. Cinnamon – ¼ tsp.
7. Any coffee liqueur – 2 tbsp.
8. Biscuit, marshmallows, fruit, soft waffles or soft cookies

Preparation:

• The cream should be poured into a saucepan with a thick bottom, and the pan should be placed on very low heat. As soon as small bubbles appear in the cream, remove the pan from the heat, add the chocolate, broken into pieces, and leave for 5 minutes.
• After the specified time has passed, thoroughly stir the ingredients with a whisk until the chocolate is completely dissolved. Then add butter, vanilla, cocoa, cinnamon and liqueur to the mixture. Mix everything thoroughly again with a whisk.
• Transfer the finished mixture into an enamel bowl and place on constant low heat.

Compound:

1. Dark chocolate – 225 g
2. Whole condensed milk – 80 g
3. Any fruits or berries – 250 g
4. Liqueur - to taste

Preparation:

Mix all ingredients at the same time, then melt in a microwave oven or in a water bath. Then place the fondue container on a very low gas setting to maintain the required temperature.

The recipe for making this fondue is incredibly simple, isn’t it?

• Fondue is not only chocolate. Cheese fondue will be no less tasty, especially if you prepare it according to all the rules. For cheese fondue, it is very important to purchase a good cheese of an expensive variety. The thing is that when heated, cheap cheese will separate into its component parts - vegetable oil and white grains. This mass looks unappetizing, and the taste leaves much to be desired.

• Take an enamel saucepan with a thick bottom, grease the bottom and walls with garlic. This is necessary to give a piquant aroma to your dish, as well as to make the container easier to clean.
• Pour the cream into a saucepan and heat it. Add grated cheese, white pepper and salt to warm cream. Stir everything well, but not in a circular motion, but from wall to wall - this way the cheese will dissolve better in the cream. A little later, add 1 tbsp to the mixture. starch diluted with water and a little white wine. Do not bring cheese fondue to a boil under any circumstances!
• The mixture you prepare should become creamy. Once you have achieved the desired thickness, place the fondue container over low heat to maintain a constant temperature.
• You can dip shrimp, ham, crab sticks, pieces of loaf, smoked meats, and croutons into the finished cheese fondue. Cheese fondue is best served with beer or white wine.