Swiss Buttermilk Fondue Recipes

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AUTHENTIC ORIGINAL TRADITIONAL SWISS FONDUE (OLD WORLD RECIPE)



Authentic Original Traditional Swiss Fondue (Old World Recipe) image

Make and share this Authentic Original Traditional Swiss Fondue (Old World Recipe) recipe from Food.com.

Provided by Mimi Bobeck

Categories     Lunch/Snacks

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 11

1 1/2 cups shredded gruyere (6 ounces, 180 g)
1 1/2 cups shredded emmenthaler cheese (6 ounces, 180 g)
1/2 cup shredded Appenzeller cheese (2 ounces, 60 g)
2 -3 tablespoons all-purpose flour
1 garlic clove, halved
1 cup dry white wine
1 teaspoon fresh lemon juice
1 dash kirsch, a swiss liquor (optional)
fresh ground pepper, to taste
1 pinch nutmeg
crusty bread, cut into large cubes

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.

TRADITIONAL SWISS FONDUE



Traditional Swiss Fondue image

Make and share this Traditional Swiss Fondue recipe from Food.com.

Provided by littleturtle

Categories     Potato

Time 30m

Yield 6 serving(s)

Number Of Ingredients 9

2 cups dry white wine (such as Fendant)
1 tablespoon lemon juice
1 1/2 teaspoons Dijon mustard or 1 1/2 teaspoons dry English-style mustard
4 cups gruyere cheese, shredded (1 lb)
4 cups emmenthaler cheese or 4 cups monterey jack cheese
1 tablespoon arrowroot
2 ounces kirsch
1 pinch nutmeg
1 lb French bread, cut into bite sized cubes or 1 lb red potatoes, cut in half & boiled

Steps:

  • In fondue pot, heat wine, lemon juice and mustard to boiling; then reduce heat to low.
  • Toss cheese with arrowroot and gradually add cheese mixture to wine mixture in pot, stirring constantly.
  • When cheese is melted, stir in kirsch.
  • Sprinkle with nutmeg, and serve with french bread or potatoes.

Nutrition Facts : Calories 856, Fat 48, SaturatedFat 27.9, Cholesterol 162.7, Sodium 1296.3, Carbohydrate 44.1, Fiber 2.4, Sugar 2.4, Protein 46.7

SWISS FONDUE



Swiss Fondue image

Provided by Food Network

Number Of Ingredients 7

1 pound Emmenthaler cheese, shredded
3 tablespoons flour
Garlic clove
1 1/2 cups white wine, preferably Swiss Neuchatel or other dry, delicate white such as Chablis
1 tablespoon lemon juice
3 tablespoons Kirsch
Salt, pepper and nutmeg

Steps:

  • In a bowl dredge the cheese in flour. Rub the inside of a caquelon or other fondue pot with halved garlic clove and add wine. Heat on stovetop until warm but not boiling. Add a little lemon juice. Begin to add cheese by handfuls, stirring constantly with a wooden spoon until cheese melts to a creamy sauce consistency. Add Kirsch and season with salt, pepper and nutmeg. Let mixture come to a boil, then take to table and set over a lighted burner. Serve with toasted bread cubes -- either Swiss peasant bread or French or Italian.;

AUTHENTIC SWISS FONDUE



Authentic Swiss Fondue image

A few years ago, while travelling through Freiburg in Switzerland, I tasted the best cheese fondue that I had ever had or have since. Unlike most of the uninspiring fondues that I had sampled before, this was a delightful blend of subtle flavours that complimented each other perfectly. I have prepared this dish a dozen or so times now to family and friends and it has never let me down.

Provided by Mark Cross

Categories     One Dish Meal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

1 clove garlic, crushed finely or pureed
1/4 pint white wine
1/2 lemon, juice of
150 g emmenthaler cheese (grated or thinly sliced)
150 g gruyere cheese (grated or thinly sliced)
2 teaspoons cornflour
2 -3 tablespoons kirsch (just enough to make the cornflour into a paste)
pepper
nutmeg (to season)

Steps:

  • Rub the inside of a flameproof dish with the garlic, add the wine and lemon juice.
  • Place dish over a gentle heat and warm.
  • Add the cheese and stir mixture until the cheese has melted and is beginning to cook.
  • Blend the cornflour to a smooth cream with the kirsch and add to mixture with seasoning.
  • Continue to cook for a further 3 minutes or until mixture is of a thick consistency.
  • Serve immediately with warm bread and potatoes (cooked mushrooms and rolled ham work well as well).

SWISS FONDUE



Swiss Fondue image

My husband grew up in Switzerland and it's there where I truly began to appreciate fondue. There are many variations of fondue in Switzerland, but this is the most common version. I love the ritual and it's so fun (and easy!) for entertaining. If you can get your hands on it, a splash of kirsch just before serving really gives fondue a fortifying kick.

Provided by Diana Moutsopoulos

Categories     Cheese Fondue

Time 30m

Yield 4

Number Of Ingredients 9

2 ½ cups shredded Gruyere cheese
2 ½ cups shredded Emmental cheese
2 tablespoons cornstarch
1 clove garlic, halved
1 ½ cups dry white wine
1 (8 inch) French bread, cubed
1 pound new potatoes, raw; baby potatoes
1 cup cornichons, finely chopped
1 cup pickled pearl onions

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.

Nutrition Facts : Calories 901.9 calories, Carbohydrate 47.3 g, Cholesterol 156.1 mg, Fat 48.6 g, Fiber 4.6 g, Protein 52.1 g, SaturatedFat 28.9 g, Sodium 1358.4 mg, Sugar 4 g

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