The Secrets of Fondue

There are only a few things to remember when you want to experience the art of fondue. I am not going to get into a description of what fondue is or what exactly is in each different recipe. Rather I would like to introduce you to my favorite recipe and my favorite place to eat fondue because as many of you may know, cheese fondue is an odor full experience.

First things first, you need a pan or caquelon. This is a large, glazed clay pan that keeps the cheese from sticking to the sides and bottom while it keeps the cheese nice and hot throughout your meal.

As for preparation, it is simple, first rub the pan with half a clove of garlic then cut the garlic into pieces and put them into the pan. You may also wish to add up to 4 shallots cut into quarters in the pan if your guests enjoy this sort of taste. Next, heat the pan and add some white wine allowing it to warm up for two minutes but be sure not to boil the wine. Slowly add your cheese (not all at once) and increase the heat so that the cheese melts evenly. Good fondues are heated slowly so that there is no fat on the top layer of the pan. If such a layer does form, skim it off and lower the heat. While the cheese melts it is important to constantly stir the contents using a wooden spoon so that your pan does not get scratched. Stir in a figure eight pattern in addition to round and round to ensure that the cheese does not stick to the bottom during this stage.

Next, take a bit of cornstarch and in a small glass mix it with some cherry schnaps. After the cheese has melted completely, add the contents of the glass to the pan and note how airy the cheese gets - you may need to pop the upper layers with a knife or fork so that the cheese mixture does not explode out of the pan onto your table.

Season to taste with pepper and nutmeg.

Should something go wrong during the steps above, there is but one bit of advise I am able to impart to you. Well perhaps two bits: First, if the fondue is too thick, add more wine. Second, if the fondue is too thin - add more cheese. If neither of these solutions deliver satisfactory results - go to a restaurant such as The Raclette Stube in Zurich and allow them to introduce you to the fine art of enjoying this traditional Swiss WINTER dish.

En Guete!

Published by Heidi on January 15th, 2007 | Filed under Travel Secrets |