cookbooks

A Fondu. Recipe

A Fondu, also known as a cheese soufflé, is a delectable dish originating from Switzerland. It is traditionally made by combining grated cheese, eggs, and other ingredients to create a light and fluffy baked delight. The word "fondu" comes from the French word "fondre," which means "to melt." This dish gained popularity in the 19th and 20th centuries, becoming a staple in Swiss cuisine and beloved by cheese enthusiasts worldwide.

Fun Fact: Fondu is believed to have originated in the Swiss canton of Neuchâtel in the 18th century. Legend has it that Swiss shepherds, who spent long periods in the mountains, would use excess cheese and bread to create a simple, hearty meal. They would melt the cheese and dip the bread into it, with the heat from the fire helping to keep them warm in the cold alpine climate.

Now, let's dive into a classic recipe for fondu:

Ingredients:
- 1 ½ ounces of potato flour
- 1 ½ ounces of grated cheese (such as Gruyère or Emmental)
- 1 ½ ounces of butter
- ¼ pint of milk or cream
- A pinch of salt
- A dash of pepper
- 4 fine fresh eggs, separated

Instructions:
1. Preheat your oven to a moderate temperature.

2. In a mixing bowl, combine the potato flour, grated cheese, and butter. Mix them together until the ingredients are well incorporated.

3. Add the milk or cream to the mixture and stir until it forms a smooth batter.

4. Season the batter with a pinch of salt and a dash of pepper to enhance the flavors.

5. In a separate bowl, beat the egg yolks until they become smooth and creamy.

6. Gently fold the well-beaten egg yolks into the batter, ensuring they are fully incorporated.

7. In another clean bowl, whisk the egg whites until they form stiff peaks. This will help give the fondu its light and airy texture.

8. Carefully fold the whisked egg whites into the batter, using a gentle folding motion. Be careful not to overmix, as this can deflate the airiness of the batter.

9. Pour the fondu mixture into a deep soup plate or a special fondu dish, ensuring it only fills the dish halfway. This will allow room for the fondu to rise during baking.

10. Place the filled dish in the preheated oven and bake until the fondu is puffed up and golden brown on top. The cooking time may vary, but usually, it takes about 20-25 minutes.

11. Once the fondu is cooked, remove it from the oven and serve immediately. Fondu tends to deflate quickly, so it is crucial to bring it to the table promptly.

12. As a finishing touch, you can hold a salamander, a culinary tool used for browning and glazing dishes, over the fondu to enhance its appearance and presentation.

Now that you have mastered the classic fondu recipe, let's explore some similar dishes that you might enjoy:

1. Fondue: This is the traditional Swiss dish that inspired fondu. It involves melting Swiss cheese in a communal pot, accompanied by dipping bread cubes, vegetables, or fruits into the melted cheese.

2. Chocolate Fondue: A sweet twist on the original, chocolate fondue involves melting chocolate and serving it with various dippable treats like strawberries, marshmallows, or pound cake.

3. Raclette: Another Swiss specialty, raclette involves melting cheese and scraping it onto boiled potatoes, cooked meats, and vegetables. It is a delightful and interactive dining experience.

4. Bagna Càuda: Coming from Italy, Bagna Càuda is a warm dipping sauce made with anchovies, garlic, olive oil, and butter. It is served with an assortment of vegetables for dipping.

5. Hot Pot: Popular in East Asian countries, hot pot is a communal cooking and eating experience. Various ingredients like thinly sliced meat, seafood, vegetables, and noodles are cooked in a simmering broth at the center of the table.

Whether you choose fondu or any of its delicious variations, you are sure to enjoy a memorable dining experience. So gather your friends and family, dip away, and savor the rich, cheesy goodness!

Vote

1
2
3
4
5

Viewed 2694 times.


Other Recipes from Vegetables And Sundries.

Vegetables And Sundries.
Mashed Potatoes.
Potato Wall, Or Edging.
Potatoe Shavings.
Stewed Spinach.
Peas Stewed With Oil.
Cucumber Mango.
Cabbage And Rice.
Palestine Salad.
A Spring Dish.
Some Prefer The Eggs Poached.
Carrots Au Beurre.
Puree Of Vegetables.
Jerusalem Artichokes Fried.
Stewed Red Cabbage.
Mushrooms Au Naturel.
Dry Tomato Soup.
Devilled Biscuits.
Savoury Eggs.
Savoury Cheese Cakes.
Scalloped Eggs.
Maccaroni And Cheese.
Chorisa Omelette.
Ramakins.
Rissoles.