Forever Fondue

The Swiss sure do love their fondue (although not so much in summer months). What’s great is that it takes little prep and is truly a community meal. Heck, it is even considered the symbol of Swiss unity!

There is special equipment that one whips out only when having fondue. For example, all fondues are served in a pot called a caquelon. Food is dipped with a fondue fork, which often have a color dot at the end for differentiation purposes (forks are used for all the following fondues unless otherwise stated). As it turns out, there are many different types of fondue, which fall into 5 broad categories: cheese-based, broth-based, oil-based, wine-based, and dessert fondues.

Cheese-based. With cheese-based fondues, the tradition is to eat them with bread (potatoes are possible in some regional variations), but I also like dipping miniature corn and small pickles. Double dipping never seems to be an issue for people. To prepare the caquelon for a cheese fondue, first rub it with a piece of cut garlic and you’re good to go. Once you have successfully consumed your cheesy meal, there will be a crusted piece of cheese at the bottom of your fondue pot (la religieuse = “the nun”). You can take it out and eat it like a cracker if you’re still hungry!

Honestly, I don’t even know all the possible combinations of cheeses for different types of cheese fondues. Ones I have tried since moving here include the common “half and half” (1/2 Gruyere and 1/2 Fribourg vacherin), a fondue that was 1/2 cheese and 1/2 tomato sauce, and a cheese/champagne fondue for New Year’s Eve one year. To prepare a cheese fondue, my husband and I typically buy ready-to-use packs of cheese from the local cheese shop in Provence (French-only website). The cheese from Les Ponts-de-Martel is also divine (also French-only), and you can take a tour to see how their cheese is made (although I haven’t gotten around to that yet).

Cheese fondues also make for an easy outdoor meal. There is even a group of people who look for the most extreme ways to enjoy their cheese-fest!

Broth-based. These next three types of savory fondues are served at the table alongside platters of raw meat (that you cook in the fondue pot piece by piece) as well as dipping sauces (garlic, cocktail, herb, and curry are the four go-to sauces in my hubby’s family). These three can also be served with a starch & veggies to balance out the meal. Continue reading

Advertisements

Favorite Cheesecake!

So… on my “About Me” page, it lists baking as one of my top 5 likes. However, I have yet to post about it! Instead of creating my own recipes, I really like being inspired by others’. Here’s my go-to autumn cheesecake recipe.

Thanks to Stephanie Phillips who posted on Allrecipes.com, I have found my favorite way to make cheesecake: Double Layer Pumpkin Cheesecake! Even people in Switzerland like it!

I make my own pumpkin puree and crust from scratch, and I nix the whipped topping. But I don’t typically change anything else, as I find the proportions for the spices really great. Hope you like it as much as I do!

Double Layer Pumpkin Cheesecake

Continue reading