Posted by Boska Holland on
Cheese fondue - Traditional
- 10.5 oz. of Emmentaler
- 15.5 oz. of Gruyère
- 1 clove of garlic
- 10 oz. of dry white wine
- A splash of lemon juice
- One small glass of brandy
- 1 teaspoon of cornstarch
- freshly ground pepper
- ham hock
- cherry tomatoes
Grate the cheeses. Rub the pan with a clove of garlic. Pour the wine and lemon juice into the pan and turn on the heat. While stirring, add the cheese a handful at a time and let it melt. Dilute the corn starch with the brandy and add the mixture to the cheese. Bring the fondue to a boil while stirring and add pepper to taste. Place the fondue on a heating element at the table. Serve with bread, celery, ham hock and cherry tomatoes.
Fondue works better with bread that is a little bit stale. Cut the bread into slices in advance so that it will be a bit drier by the time it is served.
Cheese fondue – Nacho Cheese Dip
- 3 slices of cheddar cheese
- 3 spoonfuls of crème fraîche
- 1 to 2 garlic cloves
- 1 jalapeño pepper (fresh or canned)
- Optional: milk
Melt the cheddar cheese in the tapas fondue pot in the microwave, then mix in the crème fraîche and pressed garlic. Add the finely chopped jalapeño to the cheese mixture. If the cheese sauce is too thick, add a splash of milk to thin it out slightly.
This nacho cheese dip is delicious in combination with nachos and tortilla chips.
Chocolate fondue - Serves 2
- 6.5 tablespoons of whipped cream
- 12 ounces of chocolate (milk or dark)
- 2 tablespoons of (almond) liqueur
- Fruit (i.e. strawberries, banana, grapes, cherries)
Arrange the sliced fruit on a tray. Next, quickly prepare the fondue. Otherwise, the fruit may start going brown (lemon juice can prevent apples and pears from going brown, but we do not recommend doing that when serving with fondue, as the lemon juice is too prominent).
Use a fireproof fondue pot or sauce pan. Heat up the whipped cream until it is near boiling. Reduce heat and let the cream cool down slightly (chocolate melts at 98 degrees Fahrenheit and should not be heated up beyond that). Crumble the chocolate into the cream and mix it well until the chocolate melts and becomes smooth.
Pour the chocolate into the fondue set and mix in the liqueur. Light a tea light to keep the chocolate fondue warm and set the fruit tray on the table.