MobiRecipe

How To make Basic Fondue (Fondue Neuchateloise)

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2 1/2 fl Dry white wine
Clove garlic 5 1/2 oz Emmental and Gruyere cheese*
1 ts Cornstarch
1/2 fl Kirsch**
Shake pepper Grind fresh nutmeg 6 oz White bread, cubed
(Note: the above measurements are for *each* person. Multiply by your number of guests.) * Grated and mixed half and half. ** This is Swiss cherry firewater: clear, dry-tasting

not "cherry brandy", which is dark and sweet. Most good liquor stores should carry it, at least one of the US brands like Hiram Walker, or else maybe Bols. The best Kirsch is "Etter" brand from Switzerland, but the odds of your finding it are minuscule. :

In Switzerland, fondue is usually perpared in a "caquelon", an earthenware dish with a handle, glazed inside; but any enamelled saucepan can be used, or a not too shallow fireproof dish. Rub the inside of the pan with half a cut clove of garlic, and let it dry until the rubbed places feel tacky. Put the wine in the dish and bring it to a boil. Slowly start adding cheese to the boiling wine, and stir constantly until each bit is dissolved, then add more. When all the cheese is in, stir the kirsch into the cornstarch well, then add the mixture to the cheese and keep stirring over the heat until the mixture comes to a boil again. Add freshly ground pepper and nutmeg to taste. -- Remove the dish to on top of a small live flame (Sterno or alcohol burner) and keep it bubbling slowly. Bread should have been cubed ~- about 1-inch cubes

for spearing with fondue forks and stirring around in the cheese. The old custom is that if you accidentally lose the bread into the cheese from the end of your fork, if you're male, you have to buy a round of drinks for the table: if you're female, you have to kiss everybody. (Hmm.) . Other fondue info: Do not drink water with fondue :

it reacts unkindly in your stomach with the cheese and bread. Dry white wine or tea are the usual accompaniments. Another tradition: the "coupe d'midi", or "shot in the middle", for when you get full: a thimbleful of Kirsch, knocked straight back in the middle of the meal, usually magically produces more room if you're feeling too full. Don't ask me how this works...it just does. -- The crusty bit that forms at the bottom of the pot as the cheese keeps cooking is called the "crouton", and is very nice peeled off and divvied up among the guests as a sort of farewell to dinner.

How To make Basic Fondue (Fondue Neuchateloise)'s Videos

National Cheese Fondue Day - April 11th | Mobile Cuisine

What makes a work day more fun than honoring everything from National Hamburger Day to National Cheese Fondue Day? We cover them all so you always know what food your food truck should be celebrating.

10 Foods You Must Try in the Swiss Mountains

Between Cheeses, Dried Meats, Fresh Fishes or Wild Plants, without forgetting lots of different drinks, the beautiful landscapes of Switzerland offer a lot of palatable experiences.

We have been invited by the Region Jura & Three Lakes to discover some of its best products and we totally fell for them! And not only because we had Absinthe just before :) Here are our top 10 :

1. Lake Fishes, among which trouts, pikes or perchs

2. Absinthe, because in case you didn't know the Green Fairy was born in the core of Jura, between Switzerland and France.

3. Tête de Moine, the famous Rose Cheese is made in a few farms in this part of West Switzerland

4. Damassine, a really flavorful (and strong) Prune Alcohol whose fruit is said to have been originally imported from Damas, Syria. In this video, we were randomly invited by really nice Swiss friends whose homemade Damassine was a hit for us!

5. Wild plants are everywhere, and especially where we don't look. I can now definitely say the best oregano ever was not grown!

6. Cheese fondue, but also raclette, mountain cheeses, croûte and a lot of other cheese speciality. Shall we remind you what Swiss is known for?

7. Rösti! Not especially a regional specialty, but this potato dish is definitely to try in the country and a must-have during the Swiss national day.

8. Toétché, a traditional cottage cheese savoury cake whose flavour and texture are really unique

9. Chasselas, a wine grape typical from the region that produces a crisp and fresh white wine, that surprisingly goes really well with cheese :)

10. Saucisson de Neuchatel is a smoked and hearty sausage from the city of Neuchatel, here cooked in red wine. From the region of course.

Let's add chocolate, dried meats, horse meat and a lot more cheeses, and you'll never come back from the area :)

Wanna visit our places?

Go to La Maison de la Tête de Moine, to savor the cheese and know more about it

For Absinthe visit La Maison de l'Absinthe
and the passionate producer Philippe Martin

To know more about Wild Plants, meet with Maria Luisa Wenger

To taste some Chasselas with a view on the Lake, go to Christian

DISCLAIMER : the region Jura & Three Lakes helped us finance a part of our journey but didn't influence our content whatsoever.
Thanks a lot to Carole, Silke and all the other for their wonderful organisational assistance!

Fondue at Chalet du Sac

Hike in Jura in June 2011

Schweizer Spezialitäten, die du probiert haben solltest - Folge 2

Im zweiten Teil der Videoreihe über Spezialitäten der Schweiz, die man unbedingt probiert haben sollte, sind wir hauptsächlich in der Westschweiz und im Tessin unterwegs. Es gibt wieder jede Menge leckere Gerichte und Rezepte. Folge mir auf eine kleine kulinarische Tour durch die Schweiz. Für jeden Kanton stelle ich euch eine Spezialität vor, die ihr meiner Meinung nach unbedingt einmal gegessen haben solltet. Die Rezepte dazu findet ihr in der Videobeschreibung etwas weiter unten.

⏵Folge 1 von Schweizer Spezialitäten, die du probiert haben solltest:

⏵Kapitel:
00:00 Einleitung
00:48 Freiburg
01:17 St. Gallen
01:52 Graubünden
02:15 Aargau
02:49 Thurgau
03:14 Tessin
03:44 Waadt
04:20 Wallis
05:00 Neuenburg
05:26 Genf
06:01 Jura

Das Video erhebt weder einen Anspruch auf Vollständigkeit oder eine Wertung. In erster Linie ist das Video zur Unterhaltung gedacht. Wenn du noch weitere Produkte kennst, die für dich typisch Schweiz sind würde ich mich über einen Hinweis in den Kommentaren freuen. Dieser Input fliesst in ein eventuelles Folgevideo mit ein.

#Schweiz #Lecker #Gerichte

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⏵Rezepte:
Soupe du Chalet

Rheintaler Ribel

Capuns

Aargauer Rüeblitorte

Thurgauer Apfelkuchen

Polenta

Papet Vaudois

Cholera

Jacquerie neuchâteloise

Gratin de Cardon genevois

Toétché Jurassien

⏵Noch mehr Rezepte aus der Schweizer Küche:

⏵Musik:
Creek Whistle - Steve Adams
YouTube Audio-Mediathek

⏵Danksagungen:
An meine treuen Zuschauer! Vielen Dank für eure zahlreichen Kommentare, wertvollen Vorschlägen und Ideen für weitere Themen.
Für die super Unterstützung, Bereitstellung und freundliche Genehmigung von Bild und Videomaterial in hoher Qualität geht mein Dank an La Gruyère Tourisme, Marlene's sweet things, gutekueche.ch und Jura Tourisme.

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La vraie torrée neuchâteloise, naturellement sans déchet

La torrée est une tradition du canton de Neuchâtel qui consiste à faire cuire des saucissons dans les braises d'un grand feu que l'on a fait dans un pâturage du Jura. La tradition voudrait qu'on les entoure d'un papier de boucherie puis d'un journal, pire d'une feuille d'aluminium, sacrilège.
Pourtant il est tout à fait possible d'emballer les saucissons dans une ou deux feuilles de choux puis d'attacher le tout d'une ficelle de chanvre ou de lin. Même après 35 minutes passées dans le feu, les feuilles de choux sont délicieusement comestibles et la saucisse parfaitement cuite. Tout comme les pommes de terre mises tel quel dans les cendres. Tout est bon et goûteux dans la vraie torrée neuchâteloise!

gandhi.dean.p3

Ryan Dean Neuchatel Fondue french cooking project for Mountain Ridge Middle School.
French language class.

Please do not hesitate to reach out to us.
Gordon & Amy Dean 719-271-0852
gordon.amydeanremax@gmail.com

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