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Fondue: The entertainment - entertainment of

the Classical cheese fondue appeared in Switzerland approximately in the 18th century. In those days it was accepted to prepare in the summer for the winter cheese and bread. In several months cheese became stone, and Swisses thought up to heat it on fire in wine. With cold weather approach all family gathered in the evening at a kettle with hot food. So the well-known Swiss fondue was born.

it is prepared at least from two grades of cheese - gruyere and emmentalya which melt in white wine with small addition of flour and move to a table in a traditional kettle from heavy clay or the enameled cast iron. In such kettle - it is called caquelon - heat evenly is distributed and remains. The fondue is cooked at first on a plate on small fire that cheese did not burn slightly and oil did not heat up more, than it is necessary. By all means it is necessary to add a little corn or potato starch or flour to a cheese fondue - it will not allow it to be stratified. And in wine to drip lemon juice - under the influence of acid cheese will melt quicker. It is necessary to stir slowly the boiling wine not with the circular, but zigzag movements - from it cheese will better melt too. Then a kettle - the fondue pot is transferred to the middle of a table and established on a spirit-lamp.

At last the meal begins

. Before each guest put a special plate - a partitioned dish and put a fork with the long handle. He pins on it a bread cube, then lowers it in cheese and eats. Forks too special: they have fire-resistant handles, and on everyone there is a color tag that the guest could distinguish the fork easily.

Try

!
the Classical cheese fondue of “Neuchatel“
the Meat fondue of “Bourguignon“
the Cheese fondue on - rural
the Chocolate fondue

Taste of the Chinese chrysanthemum

In each Swiss canton is the traditional recipe of a fondue in which local grades of cheese and wine are used. In Friburge, for example, connect cheeses gruyere and vasherin, and wine and cherry brandy - kirsch - add if cheese not up to the end ripened. In Geneva fondues do of three grades of cheese and put in it morels. There is still a rural fondue - Swiss raklt: the melted cheese of different grades is served with boiled potatoes and marinated red onions. The most delicate fondue turns out from blue cheese to a dolchelatta if to add an equal portion of gruyere to it. And if you want to prepare a dense fondue from blue cheese, take gorgonzola, a Roquefort cheese or cheese blyo - D`Auvergne. It is quite good to add to it also a little some brandy.

Italians did not wish to lag behind Swisses and thought up a fondutta - from cheese of a fontin and egg yolks. Germans have a similar dish too - kaasdoop - cheese sauce. Subsequently other types of a fondue which, actually, it are not as nothing in them melts were thought up: on - Burgundian (in hot vegetable oil) and on - Chinese (in hot broth). The oil fondue appeared on the Burgundian monastic vineyards couples centuries ago. When grapes ripened, he needed to be collected quickly, and there was not enough time for a lunch. Then came to one lazy monk to mind to heat oil and to lower in it the meat taken from personal stocks of the prior.

Swisses developed this idea and out of respect for the Burgundian collectors of grapes called a dish “a fondue Bourguignon“. It is done of cubes of a fast soft stake which fry in vegetable oil, and then eaten with various sauces. In the same way it is possible to prepare a bird and other types of meat. To this fondue traditionally serve salads and warm bread with an appetizing crisp.

On portion plates to guests are displayed for 175 - 225 low-fat fillet of beef, that is by about two steaks cut on cubes of 2 cm in size. Sauces and seasonings put or in portion pans, or in one big bowl. Oil is heated on a plate, and then transfer a fondue pot to a table and put it over a spirit-lamp. Forks are quickly heated therefore the meat roasted in oil should be removed from them not to burn.

Many years ago to one Swiss traveling around China were given a dish under the name “Chrysanthemum“ - the meat strips welded in broth. Having come back home, he told about it “a fondue on - Chinese“. Actually so-called Chinese fondue in the 14th century was delivered to the Far East by Mongols. It is simply one of options of the Mongolian way of cooking: crude products are boiled in the boiling broth. Chinese replaced the mutton loved by Mongols with seafood, marinated chicken, small Chinese pelmeni (dy bags) and vegetables. They are lowered in broth from where catch tiny wire baskets.

To the Chinese fondue are offered by the cut fresh vegetables: Chinese cabbage, spinach and onions, green beans puree and rice vermicelli. Sauces to it do on the basis of soy, ginger and sesame oil.

By the way

to

To a cheese fondue are offered by hot tea, kirsch, schnapps or dry wine. If you the opponent of alcoholic drinks, pour grape juice in glasses. The meat fondue is washed down with red, white and pink wines, and also the cooled beer.

Salads most often prepare

for a fondue from sheet vegetables. For example, small green beans salad on a substrate from arugula and the cut basil with easy acetic gas station. Or - the chopped fennel, a celery and sweet pepper on a pillow from arugula, cress - salad or leaves of lettuce. To beef serve also tomatoes salad, strewed with small cut red onions, baked potatoes with sour cream or the new potato sprinkled by olive oil and strewed shnitt - onions.

And meat, and chocolate

the Modern fondue was born

in 1956 when the chef of a nu - York restaurant “Swiss Chalet“ Conrad Egli thought up to fry meat cubes in hot vegetable oil.

Today meat, fish and vegetable fondues fry

in sunflower or corn oil at a temperature of 180 - 200? With, half filling with it a fondue pot. It is possible to add a little olive, sesame or nut oil to it. These types of a fondue are also prepared in the boiling broth. Meat and fish have to be fresh or completely thawed (if before they were frozen). Pieces cut not really largely, otherwise the fondue should be prepared long.

B 70 - x years of the XX century various dessert fondues became popular. The same Egli in 1964 thought up chocolate: in the kindled chocolate lower ripe fruit - bananas, strawberry and tangerines, and sometimes and biscuit pieces. Chocolate fondues are prepared from bitter chocolate or from white, mixed with cream. There are also caramel, coconut also set of other sweet types of this dish.

Warm dense fruit fondues with addition of liqueur are incredibly tasty

with pass - cakes or briosha. Some fruit, for example grapes and apples, it is possible to dip as in sweet, and unsweetened fondues. For sweet seasonal fruit and berries - strawberry, cherry, plum, peaches, apricots, and also exotic fruit - a fig, pineapple, a papaya, mango, a carambola are chosen and treat. For them also bananas and a citrus available all the year round are good. To dessert fondues serve sweet sparkling wine, peach, orange and coffee liqueurs.

Council of the Epicure

In sweet fondues is a lot of sugar therefore fire under a fondue pot has to be small, and syrup it is necessary to stir slowly often.

Oil for a fondue, heated is too strong, can ignite. Do not try to fill in it with water, just carefully cover a pan with a cover or a plate to block air access. The product which you are going to prepare has to be dry that oil was not sprayed.