How To Make The Perfect Swiss Cheese Fondue
A video tutorial on How To Make The Perfect Swiss Cheese Fondue that will improve your finger food and canapes, assorted northern european recipes, cheap recipes, less than 30 minutes, pan cook recipes, cheese recipes skills. Learn how to get good at finger food and canapes, assorted northern european recipes, cheap recipes, less than 30 minutes, pan cook recipes, cheese recipes from Videojug's hand-picked experts.
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The BEST Cheese Fondue - Without Wine!
OPEN for ingredients! This is an easy, foolproof recipe for Cheese Fondue, without wine! I travelled to Switzerland and had so much cheese fondue, that I had to recreate it at home.
More info:
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Timestamps:
00:28 - What type of Cheese to use
00:46 - Easy hack to grate cheese quickly and easily
2:01 - Making the easy Cheese Fondue
4:04 - What to serve cheese fondue with
4:04 - How to serve cheese fondue
4:27 - How to blanch vegetables
4:50 - How to EAT cheese fondue
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Servings: 2-3 pax
Ingredients:
- 200g Shredded Cheese of choice (I used Gruyere or Swiss Cheese)
- 1 tbsp Cornflour
- 100ml Low Sodium Chicken Stock
- 100ml Milk
- 1/2 tsp Minced Garlic
- 1 tbsp Lemon Juice
Optional:
- 1/4 tsp Ground Sweet Paprika
- 1/4 tsp Ground Nutmeg
- 1/l4 tsp Ground White Pepper
Serve with:
- Crusty Bread
- Boiled/Roasted Potatoes
- Blanched Vegetables: Broccoli, Cauliflower, Capsicums, Cherry Tomatoes
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nomadette.com
instagram.com/nomadetteats
Swiss Cheese Fondue Recipe - made with two types of cheese
Swiss Cheese Fondue “moitié-moitié” (half gruyere cheese and half Freiburger Vacherin cheese)
Recipe for 2 servings
(272kcal/100g)
Ingredients:
1 piece “Gruyere” Cheese (200g)
1 piece “Freiburger Vacherin” Cheese (200g)
175ml White wine (165g)
1x Garlic, clove (8g)
1 tsp (level) Cornstarch (8g)
Pinch Nutmeg, grounded (0.1g)
1 tbsp Kirsch, Cherry brandy (8g)
1 Loaf Grey bread (300g)
Some freshly grounded black pepper.
Optional Ingredients:
Pickles: Pearl onions, gherkins or baby corn
Boiled potatoes or different kind of breads
Mushrooms, apple or pear pieces
Preparation method:
- Cut the bread into slices and then into bite sized cubes.
- Peel the garlic and cut it in half. Rubb out the fondue pot (Caquelon) with the garlic.
If you like a lot of garlic, cut the garlic into stripes or chop it and add it into the fondue pot.
- Remove the cheese rind and grate the cheese with a rough grater.
If you don’t have a greater just cut the cheese into small cubes, will take a little longer to melt but works just as fine.
- Add the cheese, corn starch and the white wine into the fondue pot with the garlic and mix everything with a wooden ladle.
- Put the fondue pot on the stove and cook it up on high heat while continuously stirring.
- Once the cheese boils, add the Kirsch and a pinch of grounded nutmeg.
(Nutmeg and Kirsch are optional).
- Remove the fondue pot from the stove and put it on a rechaud with a burner.
- Keep stirring in the fondue and don’t let it boil too much on the reachaud.
- Skewer the bread cubes on a fork and dip them into the fondue, enjoy with plenty of freshly ground black pepper and the other optional ingredients.
Notice:
- Caquelon is a cooking vessel of stoneware, ceramic, enameled cast iron, or porcelain for the preparation of fondue, also called a fondue pot. You can use a normal pan to make fondue but be very careful with the heat and don’t put it over 50% heat. The cheese will burn very fast at the bottom of the pan.
- The teaspoon of corn starch should be level and not heaped.
- You can use various kind of cheeses for fondue (exept extra hard cheeses like Parmesan) almost any work.
For the classic «moitié-moitié» (means: half-half) Fondue we always use 1:1 Gruyere and Freiburger Vacherin cheese.
- Usually the fondue will burn a bit on the bottom of the caquelon. At the end you can remove these burned bits with a fork and enjoy them as well, many Swiss people love this part.
This cheese Fondue tastes best in the winter, in the Alps in a small Chalet with family or friends :)
Preparation time: 10min
Cooking time: 10min
Start to Finish: 20min
Shelf life:
If you have some leftover Fondue, just put it on a slice of bread and heat it up the next days in the oven, it will still be delicious.
Don’t try to clean the fondue pot or pan immediately after eating. Fill the pan to the top with cold water and let it soak overnight. The next day you can remove the burnt cheese easily.
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Cheesy Delight: How to Prepare an Authentic Swiss Raclette
Say Switzerland and one of the things that'll probably spring to mind, as well as mountains, Alpine pastures and chocolate, is cheese. Aside from fondue, another popular dish in the country is raclette, a dish made mainly of cheese and potatoes. Find out how an authentic Swiss raclette is prepared and why there's no tabletop grill involved!
#cheese #Switzerland #raclette
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Report: Diana Piñeros
Camera: Marco Borowski
Edit: Marcel Epple, Klaudia Begic
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Swiss Cheese Fondue - Easy Recipe
Swiss Cheese Fondue - Easy Recipe
This video is about all you need to know about cheese fondue. It includes the history, different Swiss cheese fondue mixes and Swiss cheese fondue recipe for two (also with kirsch! Cherry spirit! And wine).
★ Link to the recipe:
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Traditional Cheese Fondue | Everyday Gourmet S10 Ep64
As seen on Everyday Gourmet.