Cheese Fondue by Junior Chef Amier- EHH Students

The cheese fondue is a Swiss dish of melted cheese served in a common saucepan (fondue pot) on a portable stove heated with a candle or an alcohol lamp and eaten by dipping the bread into the cheese using forks long stems. The Swiss Cheese Union (Schweizerische Käseunion) made it a Swiss national dish in the 1930s and was popularized in North America in the 1960s. Since the 1950s, the name “fondue” has been generalized to other dishes in which a food is soaked in a pan of hot liquid: a chocolate fondue, in which pieces of fruit or pastries are immersed in a chocolate molten. mixture, and fondue Burgundy, in which pieces of meat are cooked in hot oil or broth.

Through our hospitality programs in UAE EHH students get both theoretical and practical knowledge. Follow the steps below and learn how to make Cheese Fondue like a Swiss national.

Utensils:

Plastic storage bag
Fondue pan/pot
Heat-resistant serving bowl
Fruit fork

Ingredients

1 loaf of French bread, cut into 1-inch pieces
2 cups of grated Swiss cheese (8 oz)
2 cups of grated gruyère or Swiss cheese (8 oz)
2 tablespoons of all-purpose flour
1 clove of garlic, cut in half
1 cup of dry white wine or nonalcoholic white wine
1 tablespoon of lemon juice
3 tablespoons of kirsch, dry sherry, brandy or nonalcoholic white wine
1 apple (sliced)

Steps:

In a resealable plastic storage bag, place the cheese and flour. Shake until the cheese is coated with flour.
Rub the garlic on the bottom and side of a fondue pan, saucepan or frying pan; discard the garlic. Add wine and warm over low heat on fondue pan until bubbles rise to the surface (do not boil). Stir in the lemon juice.
Gradually add the cheese mixture, about 1/2 cup at a time, stirring constantly with a whisk over low heat, until it is melted. Stir in the kirsch.
Keep warm on the simmer setting. Pour into a heat-resistant serving bowl and keep warm on low heat.
The fondue must be served over the fire to keep it smooth and creamy.
Spear bread and fruit with fondue forks; soak and swirl in the fondue while stirring. If the fondue gets too thick, incorporate 1/4 to 1/2 cup of mulled wine.