Summertime Fondues: Part I

Fondues are the perfect social dining experience and a great way to entertain family and friends outdoors this summer due to their fun, relaxed and informal nature.

The fondue is originally from Switzerland, made from cheese and wine and eaten on cubes of freshly cut bread.

Meat Fondues, traditionally Fondue Bourguignonne, originate from France. Tender cuts of steak such as fillet or rump are used, cut into bite sized cubes and cooked in hot oil.

Sweet fondues are much less common but can provide an enjoyable sweet course for a garden party or can even be used for children’s parties- providing that the alcohol is left out!

Contemporary fondues tend to be served with a variety of ‘dippers’ depending on the ingredients used such as bread sticks, baguette or sliced fruit or vegetables- but really you can get inventive with this!

With this in mind let’s jump into part one of our fondue guide.

 

Over the next few weeks we will be following up with further variations based on the Cheddar cheese fondue and also adding some sweet editions into the mix, so stay posted!

Here’s wishing all of our customers a fantastic summer :)

We always love to hear your ideas and feedback so please get in touch!

 

Cheese Fondues- Tips and Techniques

Before diving into making your fondue it’s worth bearing a few things in mind;

Cheese fondue pans need to have a thick base, be flame proof and generally made from either metal or pottery.

Cheese may tend to burn over the heat source so stir from time to time.

Always use a dry wine or cider in the fondue. A little lemon juice also helps to prevent the fondue from curdling.

A little more cheese or blended cornflour will help thicken a fondue.

If the fondue is too thick carefully blend in a little wine.

 

Cheddar Cheese Fondue

The classic fondue, serves 4 to 6

Ingredients

1 clove of garlic

300ml/ half a pint of dry white wine or dry cider

1 teaspoon of lemon juice

500g/ 1lb of grated Cheddar cheese

1 Level tablespoon of cornflour

25g/ 1oz of butter

Black pepper

A pinch of ground nutmeg

2 tablespoons of Kirsch

Accompaniments

Some crusty baguettes (or your choice of ‘dipper’)

Method

Rub inside of your pan with a cut garlic clove

Pour in wine or cider and heat gently.

Gradually add cheese and cornflower mixed together, then add the butter.

Heat, stirring continuously, until all the cheese has melted and the mixture is thick and creamy.

Stir in the remaining ingredients.

Serve hot with cubes or slices of baguette.

 

Cheese and Tomato Fondue

Serves 4

Ingredients

225g/ 8oz of grated Cheshire cheese

50g/ 2oz of grated Stilton Cheese

275g/ 10oz of condensed tomato soup

1 teaspoon of Worcestershire sauce

3 tablespoons of sherry

Accompaniments

Some crusty baguettes (or your choice of ‘dipper’)

Method

Place all of the ingredients except the sherry in your pan

Heat, stirring continuously, until the cheese melts and the mixture is thick and creamy. Make sure not to boil.

Serve hot with cubes or slices of baguette.

 

Devilled Fondue

Serves 4 to 6

Method

Follow the recipe and method for Cheddar Cheese Fondue but omit the nutmeg and kirsch.

Stir in 1 teaspoon of Worcestershire sauce, 1 teaspoon of horseradish relish and ½ a teaspoon of paprika pepper.

Serve hot with a selection of accompaniments or the traditional cubes or slices of baguette.

 

Anchovy Fondue

Serves 4 to 6

Method

Follow the recipe and method for Cheddar Cheese Fondue omitting the nutmeg and kirsch.

Stir in 2 teaspoons of anchovy sauce, a few drops of Tabasco sauce and 2 table spoons of dry sherry.

Serve hot with a selection of accompaniments or the traditional cubes or slices of baguette.

 

Onion Fondue

Serves 4 to 6

Method

Follow the recipe and method for Cheddar Cheese Fondue.

Stir in 2 finely grated onions, cooked until tender in a little of the white wine.

Serve hot with a selection of accompaniments or the traditional cubes or slices of baguette.

 

Bacon and Cheese Fondue

Serves 4 to 6

Method

Follow the recipe and method for Cheddar Cheese Fondue.

Stir in 100g/ 4oz of canned creamed sweetcorn, 75g/ 3oz of chopped fried bacon and 1 tablespoon of chopped parsley.

Serve hot with a selection of accompaniments or the traditional cubes or slices of baguette.

 

Almond Cheese Fondue

Serves 4 to 6

Method

Follow the recipe and method for Cheddar Cheese Fondue.

Add 25g/ 1oz of ground almonds and 50g/ 2oz of chopped roasted almonds.

Serve hot with a selection of accompaniments or the traditional cubes or slices of baguette.

 

Curry Fondue

Serves 4 to 6

Method

Follow the recipe and method for Cheddar Cheese Fondue.

Stir in 2 tablespoons of curry powder (or to taste) when the cheese is added to the wine.

Serve with traditional cubes or slices of baguette.

 

Rosé Fondue

Serves 4 to 6

Method

Follow the recipe and method for Cheddar Cheese Fondue but substitute a dry rosé for the dry white wine.

Serve hot with traditional cubes or slices of baguette.

 

Mediterranean Fondue

Serves 4 to 6

Method

Follow the recipe and method for Cheddar Cheese Fondue but omit the nutmeg and kirsch.

Stir in 3 chopped anchovies, 6 thinly sliced stuffed olives and 1 clove of crushed garlic.

Serve hot with traditional cubes of baguette, cucumber and celery.

 

 

 

 

Over the next few weeks we will be following up with further variations based on the Cheddar cheese fondue and also adding some sweet editions into the mix, so stay posted!

Also, don't forget our Springtime Garden Bites Mediterranean themed snack ideas are just as suitable for the summer months too!

Here’s wishing all of our customers a fantastic summer :)

We always love to hear your ideas and feedback so please get in touch!

 

 

 

 

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