Today I would like to let you know it’s Food Holidays: April 11 is National Cheese Fondue Day. Can you believe none of my family has ever had Cheese Fondue? Have you or your family?
Food Facts about Cheese Fondue
- This melted Cheese dish known as fondue comes from the Swiss .
- Cow herders, who had long winters with few provisions, invented the dish.
- Other Nationalities have similar recipes involving things like creamy eggs. Doesn’t that just sound yummy!! Not…
- The way the Swiss dish obtained a French name for Fondue is a mystery. Though there is a powerful influence of French language speakers in Switzerland even today.
- Swiss nobles liked the dish so much they adapted it from its humble beginnings to make it a dish for the nobility.
Fun Fact:
Did you know Fondue became popular in the U.S. during the mid-1960s? After American tourists discovered Fondue in Switzerland.
Over 100 varieties of Cheese Fondue exist. Each with a unique name and different blend of cheeses, wine and seasoning.
Tradition states that if bread falls off a woman’s fork and into the pot she must kiss her neighbor. I am not going to kiss my neighbor. Are you? If a man drops anything into the pot he has to buy a round of drinks for the table. I think I will jostle David’s arm so he has to buy me a beverage. How about you?
Ingredients: For the fondue:
- 1/3 pound firm alpine-style cheese such as gruyere
- 1/3 pound fontina
- 1/3 pound gouda
- 2 tablespoons cornstarch
- 1 cup dry white wine such as Sauvignon Blanc
- 1 clove garlic minced
- 1 tablespoon fresh lemon juice
- 1 tablespoon brandy
- 1 teaspoon Dijon mustard
- 1/8 teaspoon nutmeg
Assorted fondue dippers:
- Boiled baby new potatoes in their skins quartered if large
- Lightly steamed broccoli florets
- Lightly steamed cauliflower florets
- Lightly steamed asparagus
- Button mushrooms wiped clean and stems removed
- Cherry tomatoes
- Sliced firm apples such as Granny Smith
- Cooked sliced hot sausage
- Cubed French, sourdough, and/or pumpernickel bread
- Grate all of the cheeses. In a medium bowl, combine the cheeses with the cornstarch, tossing thoroughly to coat all pieces.
- In a stove-safe fondue pot or large heavy saucepan, bring the wine, garlic, and lemon juice to a simmer over medium-low heat. Add the cheeses to the simmering liquid a little at a time, stirring well between each addition to ensure a smooth fondue. Once smooth, stir in the brandy, mustard, and nutmeg.
- Arrange an assortment of bite-size dipping foods on a platter. If necessary, carefully pour the fondue into a fondue pot. Serve with fondue forks or wooden skewers. Dip and enjoy!
Thank you,
Glenda, Charlie and David Cates
