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by Sarah Shatz
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by Sarah Shatz
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by Sarah Shatz
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by rabino
A&M's Testing Notes:
Expand Collapserabino's Notes:
Expand1 garlic clove, peeled and smashed Ask a question about this ingredient
400 milliliters dry white wine (Fendant du Valais, Languedoc, Rhone,etc...) Ask a question about this ingredient
14 ounces Gruyere cheese (preferably aged), cubed or shredded Ask a question about this ingredient
14 ounces Vacherin Fribourgeois, cubed Ask a question about this ingredient
1 pinch freshly grated nutmeg Ask a question about this ingredient
2 pinches freshly ground black pepper Ask a question about this ingredient
1 teaspoon lemon juice Ask a question about this ingredient
1 shot Kirsch (cherry brandy) Ask a question about this ingredient
1 tablespoon corn starch Ask a question about this ingredient
Rub the garlic around the inside of a ceramic or heavy saucepan, then remove the pieces, just leaving the "taste" of it.
Ask a question about this stepAdd the wine and warm it over low heat.
Ask a question about this stepStart by SLOWLY adding the cheese....and stir vigorously, but slowly, IN ONE DIRECTION only. The cheese will start to melt.
Ask a question about this stepWhen the molten cheese starts becomes uniform in consistency, add the nutmeg, pepper, and lemon juice.
Ask a question about this stepStir together the corn starch and the Kirsch (IMPORTANT!!). Add to the fondue, to give it viscosity. This is an important step. The secret is: if the corn starch is not diluted in the Kirsch, as it hits the cheese it will coagulate and create little "balls" in the cheese. Then you might as well try to cook something else!
Ask a question about this stepYou are done. If the fondue is too liquid, add more corn starch, mixed with a few drops of water. If too thick, add more wine.
Ask a question about this stepCut the bread in pieces (french baguette or whole wheat bread, or both) and enjoy it! Remember not to drink water with the fondue. Only wine or hot tea. Fondue experts say that water will make the cheese lump up into a ball in the stomach. Recent critics have discovered that this is a myth, but I have chosen to ignore them and enjoy my wine with the fondue.
Ask a question about this stepI used to live in Leysin and rubbing of garlic and the classic simple recipe was the way to go.
I would love a wine pairing suggestion beyond dry white?
If I can't find a Swiss Aigle, my favorite is a French Apremont or another wine from the Savoie. They're more available in the States than they used to be,
And by the way, Greenstuff, you are right: rubbing garlic onto the "caquelon" IS traditional. It is a common practice in the Oberland Bernois area!
Thank you all for your great comments and of course for your votes!!
This contest is winding down, so I wanted to get a few more comments in while people were taking a look. I'm sorry to be so nerdy. One, yes, it's fondue fribourgeoise but vacherin fribourgeois. Two, I in A&M's very cool video, they say that the garlic rub is not traditional, but I think it is? I've read that the sulfur in the garlic helps with the break up the protein in the cheese to make the fondue smooth. Three, two other bits of family lore that I haven't seen here yet: we were told that cutting rather than shredding and stirring with a figure 8 rather than round and round made for a smoother fondue. Four, no one has mentioned the traditional pot--the ceramic caquelon is flameproof, and I personally think the best ones are red (I guess that goes beyond even nerdy).
Interesting! In the year that I've lived en Suisse-Romande I've come to know that version as motié-moitié - et la fondue fribourgeoise as having only the vacherin fribourgeois cheese, both of which I first tasted while in the canton Fribourg. I wonder how strict the nomenclature of fondue is en Suisse...
Also my français is not so good so maybe I've learned it wrong, but I thought fondue was a feminine noun and so therefore the adjective denoting it is from Fribourg should be spelled with an "e" on the end?
Congrats on being a finalist! This is pretty much exactly the fondue friends I visited in Switzerland made for me (I guess they're traditionalists!), and I know it is delicious.
Oh why, oh why do we have to choose?! I could bath in this! Congrats on being a finalist!
Congrats! This fondue sounds really lovely.
Congratulations on being a finalist! It's great to know that going back to the roots is still valued. If I can find some, think I'll celebrate with a little Fendant du Valais. I already have the Kirsch.
Yes, Rabino! I'm with you on tradition, but I think a lot of the world has passed us by, even in the remote villages. I just looked at the menu for a little place in Vaud (the canton just to the south of you) where we used to sit on the deck and eat fondue while the cows passed through on their way to lower pastures. A little spot called Prafandaz, way above Leysin, which is already way above a lot of the world. They have the Gruyère and Vacherin mix that you’re presenting (it’s called moité moité and is their most traditional option). But they also have 21 other variations, including peppers, curry, herbes de Provence and pain d’épice! I guess it’s a new world out there.
Kim is a pastry chef & author of the award-winning whole grain baking book Good to the Grain.
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The Vacherin Fribourgeois reminded us of Roman ruins in this photo. It's joined by garlic, nutmeg, cornstarch, lemon, white wine, kirsch and Gruyère.
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Amanda's SUPER excited for fondue!
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A dark rye loaf we found for dipping -- isn't it prehistoric looking?
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Preppin'.
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Amanda diced the Vacherin into beautiful cubes. We grated the Gruyère, but the Vacherin was a little too soft to grate.
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The dark rye, and some baguette.
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A whisper of garlic to start things off.
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We used a crisp, French white wine for the base.
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A watched pot...
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Gradually whisking in the cheese.
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Patience pays off: our fondue was smooth as silk.
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A little nutmeg, and some black pepper to freckle the cheese.
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The cornstarch and Kirsch slurry goes in last, to thicken the cheese a little.
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Yum.
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I love and appreciate the authenticity of this recipe. My aunt lives in Alsace and we have often had this kind of fondue with her. The simple garlic rub, the kirsch, and the Languedoc in there remind me of fond dinners there. Thanks for keeping it very authentic with this winner of a recipe!