Best 2 Porcini Swiss Fondue Recipes
Indulge in the Exquisite Symphony of Flavors: Porcini Swiss Fondue and Accompaniments
Embark on a culinary journey to the heart of Switzerland with our delectable Porcini Swiss Fondue recipe, a harmonious blend of melted cheese, earthy porcini mushrooms, and a splash of white wine. This fondue is the epitome of comfort food, perfect for cozy gatherings and special occasions. Accompanying this delightful fondue are three tantalizing recipes: crusty bread cubes for dipping, a refreshing green salad to balance the richness, and a sweet and tangy apple compote to add a touch of fruity sweetness. Prepare to tantalize your taste buds with this symphony of flavors that will leave you craving for more.
SWISS CHEESE AND PORCINI FONDUE
Categories Cheese Mushroom Appetizer Vegetarian White Wine Fall Bon Appétit Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6
Number Of Ingredients 11
Steps:
- Soak porcini mushrooms in 1 1/2 cups hot water until softened, about 20 minutes. Drain, reserving soaking liquid. Squeeze mushrooms dry. Chop.
- Mix Emmenthal and Gruyère cheese and cornstarch in large bowl. Combine 1 cup reserved mushroom soaking liquid, white wine and garlic in fondue pot or heavy medium saucepan. Simmer 2 minutes. Discard garlic. Adjust heat so that liquid barely simmers. Add cheese 1 handful at a time and stir until each addition melts before adding next.
- After all cheese is added, mix until smooth. Mix in mushrooms and 2 teaspoons minced fresh thyme. Season with generous amount of pepper. (Can be prepared 1 day ahead. Cool. Press plastic onto surface of fondue and refrigerate. Cover and refrigerate remaining mushroom soaking liquid. Before continuing, rewarm fondue over low heat, stirring frequently and adding reserved mushroom soaking liquid as necessary if fondue is too thick.) If not using fondue pot, transfer mixture to flameproof 2-quart casserole. Sprinkle with fresh thyme leaves. Set over alcohol burner or gas table burner and serve, allowing diners to skewer bread with fork and dip into cheese fondue.
PORCINI SWISS FONDUE
Thiis comes from "The Silver Palate Good Times Cookbook". Anyone who came of age in the early 80′s and loved good food has either been to this charming Manhattan restaurant or own one of the many cookbooks authored by Sheila Lukins and Jule Rosso. Sunday mornings, it was standing room only (well, not really standing room) we were actually standing outside as the restaurant was very small and cozy. Ah, I love memories that are filled with good food, good friends and delightful conversation, such is "The Silver Palate:. This fondue combines the culinary flavors of three cheeses and white wine, how can you go wrong?
Provided by BakinBaby
Categories Cheese
Time 30m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Heat marsala wine just to boiling pour over dried mushrooms in a small bowl, let set at least 1 hours.
- meanwhile toss fontina and swiss lightly with flour.
- rub a heavy enameled pot or fondue pot with garlic, pour in the white wine, heat over medium low heat until hot, add cheese tossed with flour, a hanful at a time, stirring constantly and waiting until each addition melts; then stir in pecorino.
- Drain the mushrooms, squeeze out as much liquid as possible, chop into fine pieces, stir into cheeze mixture along with 2 T. marsala, season with LOTS of fresh ground black pepper.
- Serve fondue with asorted breads and sausages for dipping.
Tips:
- Mise en Place: Before you start cooking, make sure you have all your ingredients and equipment ready. This will help you stay organized and avoid any scrambling.
- Use High-Quality Ingredients: The better the ingredients you use, the better your fondue will taste. Look for fresh, high-quality cheese and mushrooms.
- Grate the Cheese Fresh: Grating the cheese fresh will help it melt more evenly and smoothly.
- Use a Fondue Pot: A fondue pot is the best way to melt and serve fondue. It will help keep the fondue warm and prevent it from burning.
- Control the Heat: Use low to medium heat to melt the cheese and mushrooms. This will help prevent the fondue from burning or curdling.
- Stir Constantly: Stir the fondue constantly as it melts. This will help prevent it from sticking to the bottom of the pot and burning.
- Add Liquid Slowly: If the fondue is too thick, add liquid slowly until it reaches the desired consistency.
- Season to Taste: Season the fondue to taste with salt, pepper, and other spices.
- Serve with a Variety of Dippers: Serve the fondue with a variety of dippers, such as bread, vegetables, and meat.
Conclusion:
Porcini Swiss fondue is a delicious and versatile dish that can be enjoyed by people of all ages. It is perfect for a party or a cozy night in. With a few simple tips, you can make a perfect fondue that will impress your friends and family. So gather your ingredients, put on your apron, and get ready to enjoy a delicious meal!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#30-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #appetizers #eggs-dairy #european #dinner-party #dips #swiss #cheese #brunch
You'll also love
