As I mentioned in my last post, I’ve recently returned from a 2 month tour of Europe. The food in every country I visited (Switzerland, France, Italy, Spain, and England) was amazing, and each country had it’s own special meal that I’m now finding myself missing very much. I spent most of my time (half my trip in fact) in Switzerland, seeing the sights, and trying as much food as I possibly could. I fell in love. Traditional Swiss food is simple, plain, and very tasty. It’s no lie that the Swiss eat a lot of cheese, and probably because they make the best. Say what you want. I tried the famous cheeses in France, tasted cheddar cheese from Cheddar, but Swiss Gruyere cheese is Mmm-mmm-good!
And MELTED Gruyere cheese? Even better. Luckily, during my stay in Switzerland I got to know many of the locals. One man in particular would often make traditional meals like Raclette, various pasta bakes and potato dishes, and of course traditional Swiss Fondue.
I simply couldn’t leave Switzerland without knowing how to make Fondue. The secret? You need the right cheese. Gruyere and Vacherin. Yeah baby. This recipe will serve a crowd of 6 for an appetizer, but double the recipe to make a main meal! It’s super easy, and you won’t regret it :) First, grate the scrumptious cheese.
Then get your garlic, onions and mushrooms together in a saucepan. Add the wine and grappa, stir in the cheese and transfer the yummy hot cheese mixture into your fondue pot.
Serve with cubed dipping bread, and eat the night away. Don’t expect regular bowel movement after this…for serious :P
This recipe serves 6 people for an appetizer-sized meal. Double/triple the recipe to make it a main.
-Rustic bread for dipping, cut into cubes (if it’s a fresh loaf, I recommend cutting it up a few hours ahead and letting it sit out so it hardens a bit and is less likely to fall off the fondue forks into the cheese)
-1/2 pound Gruyere cheese
-1/2 pound Vacherin cheese
-2 tbsp all-purpose flour
-1 tsp butter
-1/2 large onion
-1 clove garlic
-1 cup DRY white wine
-1/2 cup mushrooms, sliced very thinly (optional)
-2 tbsp Swiss Grappa (optional)
-dash of pepper
1. Grate the cheese and toss the cheese with the 2 tablespoons flour in a large bowl.
2. In a large saucepan melt butter. Add chopped garlic and onions and fry until the onions start turn glossy and clear. Add mushrooms and fry for another 2 minutes.
3. Add the wine and grappa to the saucepan and bring it to a boil over medium heat.
4. Lower the heat to medium low, and stir in the cheese 1/2 cup at a time until it is pretty much melted. Add the pepper.
5. Pour hot cheese mixture into fondue pots and serve with yummy dipping bread.