SWISS FONDUE

Swiss cheese and Gruyere cheeses make for a fondue recipe that’s rich and savory. Cooked in a white wine sauce, it makes for a dish worthy of your finest entertaining.

Ingredients:
8 ounces Swiss cheese, grated
4 ounces Gruyere cheese, grated
1 ½ tablespoons cornstarch
1 cup dry white wine
1 tablespoon Kirsch
1 clove garlic, minced
French bread, cut into cubes

Directions:
1) Combine cheeses and cornstarch in a large bowl. Set aside.
2) Combine wine, Kirsch, and garlic in a fondue pot; bring to a boil over high heat. Add cheese mixture, whisking to prevent lumps. Bring to a gentle simmer and keep warm over low, stirring as needed. Serve with bread

Bron: Lorraine Weitz Brand
Foto’s:  Elsabie Templeton

AGED CHEDDER FONDUE
Sharp, aged cheddar cheese pairs with dark stout beer in this fondue dish. Serve with stale, crusty bread for an authentic Irish experience.
1 pound grated aged cheddar
½ pound grated Asiago cheese
2 tablespoons flour
2 cups stout beer
1 tablespoon lemon juice
1 teaspoon Dijon mustard
½ teaspoon salt
½ teaspoon black pepper
Fresh pears, for serving
Crusty bread, for serving

Toss cheeses and flour together in a large bowl. Set aside.
Combine remaining ingredients in a fondue pot over high heat; bring to a boil. Add cheese slowly, whisking constantly, until smooth and hot. Cook over medium-low until cheese is melted. Serve with bread and pears.
Bron: Lorraine Weitz Brand

KAASFONDUE VIR NAGEREG
Met roomkaas of mascarpone en sjokolade kan jy ‘n maklike, heerlike nagereg maak.

230 g (1 houer) mascarpone of roomkaas
190 g donker sjokolade, fyn gekap

Smelt die mascarpone of roomkaas en sjokolade oor lae hitte terwyl geroer word tot glad. Doop aarbeie, ontpitte dadels, lie-tsjies of pruimedante (onpit en gevul met stukkies marsepein) of blokkies botterkoek in die sous. Hou die sous warm oor baie lae hitte terwyl julle eet.

Bron: Lorraine Weitz Brand

CHEESE FONDUE IDEAS

Question: I want to make a meal out of cheese fondue, and need ideas for dippers. What are some good cheese fondue accompaniments, and what else can I serve to round out the meal?

Answer: Fondue was likely developed as a way to use up stale bread and pieces of cheese, so cubes of a good crusty bread are a must. Lightly steamed vegetables, cured meats, and fresh fruit are good options too.

If you offer a wide selection of foods for dipping, you don’t need to offer much else to round out the meal. Serve a simple salad, and finish the meal with a fruit tart or a chocolate fondue.

Fondue accompaniments:

Cubes of crusty bread: Baguette, multigrain, rye, sourdough, a rustic cranberry walnut loaf, etc.
Lightly steamed vegetables: Broccoli, cauliflower, carrots, asparagus, Brussels sprouts, zucchini
Steamed or roasted artichoke hearts
Sauteed or roasted mushrooms: Cremini, shiitake, oyster, sliced portobellos
Steamed baby potatoes: Yukon Gold, fingerling, red, or purple
Fennel spears
Cherry tomatoes
Cured meats: sausage, salumi
Fresh fruit: Raw, crisp apple or pear slices, seedless grapes

CHOCOLATE SAUCE / FONDUE

My contribution to your Avocado week is this DEVINE chocolate sauce / fondue recipe I found in Deceptively Delicious by Jessica Seinfeld (yes, the actor’s wife) – she has a family that doesn’t like vegetables, so she “hides” pureed veggies in all her foods. I served this chocolate sauce at a home fondue, once, and every single person asked for the recipe, could not get enough of it! But I would advise against telling them what it contains, because then you get people going “oh yuck, I HATE avo” and suddenly the chocolate sauce they couldn’t get enough of before they don’t want to eat!

CHOCOLATE FONDUE

1 Tablespoon soft margarine
1/2 cup avocado puree
1/4 cup carrot puree
1 cup Icing Sugar (Castor Sugar will also work)
1/2 cup Cocoa powder
1 teaspoon vanilla essence
Sliced fruits, whole berries, or cherries for dipping

Melt the margarine over low heat in a medium saucepan. Add the avocado and carrot purees, sugar, cocoa powder and vanilla essence, and whisk well until smooth. Serve warm, with fruit.

Photo and recipe posted by Theresa Eloise Prince Partridge

Theresa Eloise Prince Partridge Ok, Sonja Young, made the recipe up just for you! Here is my photo of my effort. However, instead of 1 cup of icing sugar, I used 1 cup of Spar Granular Sweetener (because I am dieting at present!) – so another way to make the recipe even more diet-friendly!

SUID-AFRIKAANSE FONDUE
1 huisie knoffel
250 ml wit wyn of bier
500 ml beleë cheddar
15 ml maizena in ‘n pasta met bietjie wyn of bier
1 ml gerasperde neut
1 ml rooipeper
15 ml aangemaakte mosterd

Smeer binnekant van ‘n vuurvaste pot met knoffel en gooi wyn in, bring tot kookpunt, voeg kaas geleidelik by en roer gedurig, voeg maizena en geurmiddels by.
Verhit stadig, (moet nie laat dit kook nie!) tot kaas gesmelt het.
Hou warm in ‘n fondue pot oor ‘n vlammetjie, doop blokkies franse brood daarin.
As jy wil kan jy die Cheddarkaas met helfte Emmerthal en helfte Gruyere vervang.
Bron: Martie Fourie Moolman

OLIE FONDUE MET VARIASIE VAN SOUSE
1 kg filet, in blokkies gesny
Olie vir die fondue pot

Ansjovis sous:
¾ koppie mayonnaise
puree van 80 g gedreineerde ansjovis
1 geskilde knoffelhuisie, fyn gekap

Peperwortelsous:
¾ koppie mayonnaise
2 eetlepels peperwortel sous

Tamatiesous:
¾ koppie mayonnaise
2 eetlepels tamatiepasta
2 teelepels warm peper sous

Kerriesous:
2 teelepels kerriepoeier
1 teelepel Dijon mosterd
2 teelepels bruinsuiker
1 eetlepel gerasperde ui
6 eetlepels mayonnaise
6 eetlepels gewone jogurt

Meng elke individuele sousie in ‘n aparte bakkie.
Plaas die vier souse op die tafel vir gaste om te gebruik tydens die fondue.
Verhit die olie op die stoof en sit dit op die fondue brander.
Verdeel dan die opgesnyde vleis tussen die gaste. Gee elke gas ‘n lang fondue vurk.
Elke gas kan dan sy vleis na eie smaak gaarmaak en besluit hoe lank dit in die olie moet braai.
Stuur die souse rond. Baie populêre resep.
‘n Fondue is altyd ‘n ware treffer met gaste.

BAR ONE SOUS
3 Bar One’s in stukkies gebreek
397 g (1 blik) kondensmelk
250 ml room
2 ml vanilla geursel
Verhit die Bar One’s en kondensmelk saam in ‘n glas bak oor kookwater of in die mikrogolf. Roer gereeld tot sjokolade gesmelt het. Moenie kook nie. Verwyder van die hitte en roer room en vanilla by. Bedien warm.
Maak ongeveer 500 ml sous.
BRON: Charlotte Verwey da Silva

GYPSEY SAUCE
6 tablespoons tomato sauce
4 tablespoons oil
2 tablespoons mustard ( I used powered)
1 onion chopped finely
2 teaspoons parsely (fresh or dried)
Salt and pepper

Mix everything for a lovely sauce.
Recipes:  Gillian Logan Bredenhann

AVOKADO DIP – FONDUE
1 avokado
1 ui fyn
Mayonnaise en blatjang na smaak.
Meng alles goed.

Resep:  Estelle Campher

IDEE
Ons maak ‘n vetkoek deeg aan. (net nie al 6 koppies nie). Dan rol elkeen sy eie bolletjies en bak dit ook in die olie. Dis nogal gewild.