Swiss Broth Fondue Recipes

GARLIC SWISS FONDUE

Steps:

• In a 1-1/2-qt. slow cooker, mix the first 6 ingredients. Cook, covered, on low 2 to 2-1/2 hours or until cheese is melted, stirring every 30 minutes. Serve warm with bread cubes and fruit.

FONDUE BROTH

Steps:

• Mix all the ingredients in your fondue pot, and simmer for 1 hour.
• When you are ready to start, bring the broth to a boil.
• We usually have thinnly sliced beef (Chinese fondue beef), large raw tiger shrimp, scallops, portabello mushrooms, and chicken.
• Of course, you can have what ever meat and vegetables you wish.
• Guten apetit!

AUTHENTIC ORIGINAL TRADITIONAL SWISS FONDUE (OLD WORLD RECIPE)

Steps:

• The optimal choice of pots is a steel or cast iron medium sized pot (2 quart) with an enameled interior.
• In a medium sized bowl, combine the three cheeses and toss with the flour.
• Rub the inside of the fondue pot with the garlic halves.
• Add the wine and heat over medium heat until hot, but not boiling.
• Stir in lemon juice and kirsch.
• Add a handful of cheese at a time to the wine mixture, stirring constantly and not adding more cheese until the previous has melted, bubbling gently and has the appearance of a light creamy sauce season with pepper and nutmeg.
• Remove the pot from the heat and place over an alcohol safety burner on the table.
• Adjust the burner flame so the fondue continues to bubble gently.
• Serve with plenty of crusty bread cubes.

SWISS FONDUE

Steps:

• Combine Gruyère cheese, Emmental cheese, and cornstarch in a bowl. Mix until the cheese is evenly coated. Set aside.
• Rub the cut side of the garlic all over the inside of a fondue pot or heavy saucepan. Add wine and place over medium heat. Bring to a simmer, then gradually add cheese and cornstarch mixture. Stir with a spatula, gently stirring in a figure-of-eight motion, until all of the cheese is added and the fondue is smooth and homogenous. Reduce heat to medium-low if the fondue is boiling too vigorously.
• Immediately serve fondue, preferably over a warmer. If you used a saucepan on the stove to heat the fondue, you can carefully transfer the fondue to a fondue pot to serve.

SWISS BROTH FONDUE

Steps:

• Slice onion in half. Stick cloves into the onion. Roughly chop all other vegetables. Add all veges and spices to a stock pot filled with the water and soup bones. Bring to a boil, then simmer for one hour. Add the wine. Simmer for 1 to 3 hours until the quantity of liquid is down by half. Strain out all vegetables. Salt to taste. TO SERVE: Place stock in a fonue pot and keep over heat. Place raw beef and vegetables on platters to pass at table. Serve individual ramakins of sauce for dipping, such as bernaise and port wine reduction. After the meal, the broth can be frozen and reused once more, or used as a soup base.

SWISS CHEESE FONDUE

Steps:

• Rub garlic clove over the bottom and sides of a fondue pot; discard garlic and set fondue pot aside. In a large saucepan over medium-low heat, bring 1-3/4 cups wine and nutmeg to a simmer. Gradually add cheese, stirring after each addition until cheese is melted (cheese will separate from wine). , Combine cornstarch and remaining wine until smooth; gradually stir into cheese mixture. Cook and stir until thickened and mixture is blended and smooth. Transfer to prepared fondue pot and keep warm. Serve with bread cubes and vegetables.