Recipes
Cheese fondue
Now that the days are getting colder and darker, we all crave hearty meals and the Unox sausages are flying off the shelves. Personally, I'm not a fan of mashed potatoes or anything that involves potatoes. However, in this weather, I do get very happy from a bowl of steaming soup or a delicious beef stew. But also for cheese, in any form. Earlier, I already told you that the Mont d'Or cheese has now been
transformed into ‘editor's cheese’ and that we all start to drool at the sight of a baking dish full of nachos and kilos of cheese.
That's why, especially for you, girlfriends, here are three cheese fondue recipes that will make you drool spontaneously. Gather your girlfriends, light the fireplace, pop open a good bottle of red wine, and get ready for a cozy fondue night. But then again, tomorrow morning back to the 7-minute workout, okay...
1. Goat cheese fondue with fried sage
2 finely chopped garlic cloves
glass of dry white wine
half a cup of cream
piece of aged goat cheese
10 sage leaves
salt and pepper
nutmeg
Preparation
1. Heat a large pan and add the garlic and white wine.
2. Slowly bring it to a boil and add the cream and goat cheese.
3. Lower the heat and let the cheese melt slowly.
4. Add salt, pepper, and nutmeg.
5. In a separate pan, heat a tablespoon of butter and a splash of olive oil. Add the sage leaves and fry them until golden brown in two minutes. Then place them on a piece of kitchen paper to let the excess fat disappear.
Serve the cheese fondue with the fried sage leaves.
Dipping tip: bread, celery, bell pepper, pieces of apple and pear.
2. Fondue with gorgonzola and mascarpone
clove of garlic
200 ml milk
100 gr mascarpone
400 gr Roquefort
3 tbsp port
a few sprigs of rosemary
black pepper
Preparation
1. Crush the garlic clove and rub the pan with it.
2. Add the milk and bring it to a boil, then add the port to the milk.
3. Lower the heat and add the mascarpone.
4. Stir until the mascarpone is dissolved and add the Roquefort at the same time. Let it simmer gently.
5. Finely chop the rosemary and add it along with a pinch of black pepper to the cheese.
Dipping tip: cubes of focaccia, endive, apple, green asparagus tips, broccoli, or pieces of fresh fig.
3. Old-fashioned Swiss fondue
1 clove of garlic
300 ml cava
1 tbsp lemon juice
500 gr grated Gruyère
300 gr grated Emmental
2 tbsp kirsch (liquor store)
1 pinch of nutmeg
Preparation
1. Halve the garlic and rub the pan with the clove.
2. Heat the cava in the pan and slowly bring it to a boil.
3. Add the lemon juice and cheese and stir until everything is melted.
4. Add the kirsch, nutmeg, and pepper.
Dipping tip: sourdough bread, grissini, broccoli, cauliflower, or carrots.
