Basic Fondue (Fondue Neuchateloise)

Print Recipe
Basic Fondue (Fondue Neuchateloise) BigOven - Save recipe or add to grocery list Yum
Great fun at a party! Try it and share it! Read all information carefully in this recipe, paying attention to detail for best results. Print up small cards with fondue information for guests, and maybe even the recipe for them to try.
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Shopping List
This recipe is in your Shopping List
Course Appetizer
Cuisine Swiss
Skill Level Advanced
Cost Moderate
Diet Normal
Prep Time 30 Minutes
Cook Time 35 Minutes
Servings
Person
Ingredients
Course Appetizer
Cuisine Swiss
Skill Level Advanced
Cost Moderate
Diet Normal
Prep Time 30 Minutes
Cook Time 35 Minutes
Servings
Person
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Shopping List
This recipe is in your Shopping List
Instructions
  1. Rub the inside of the pot you are going to use with a half a clove of sliced garlic until the rubbed places feel tacky.
  2. Put in the wine and bring to a boil; slowly start adding grated cheese to the boiling wine, stirring constantly until each bit is dissolved and then add more.
  3. 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 nutmetg to taste.
  4. Remove the dish to on top of a small live flame (Sterno or alcohol burner) and keep it bubbling slowly.
  5. Bread should have been cubed....about 1 inche cubes.... for spearing with fondue forks and stirring around in the cheese.
Recipe Notes

* Note: The above measurements are per 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 sweet and dark! 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 in the US are miniscule.

In Switzerland, fondue is usually prepared in a "caquelon", (I actually found one on Amazon!) an earthenware dish with a handle, glazed inside, but any enameled saucepan can be used, or not too shallow fireproof dish.

The old custom is that if you accidentally drop the bread into the cheese from the end of your fork, if you are male, you have to buy a round of drinks for the table and if you are female, you have to kiss everyone. Hmmmm.....

Other 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 "coup 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 are 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.

Share this Recipe
Powered by WP Ultimate Recipe