Best 6 Ultimate Amish Swiss Fondue Recipes
In the heart of Amish country, there exists a culinary gem that embodies the essence of comfort and indulgence: Swiss fondue. This delectable dish, crafted from a harmonious blend of melted cheese, wine, and spices, takes center stage in a delightful feast known as the Amish Swiss Fondue Dinner.
Our journey begins with the Classic Amish Swiss Fondue, a timeless recipe that captures the essence of tradition. Gruyère and Emmental cheeses, renowned for their nutty and earthy flavors, form the foundation of this fondue. White wine, a splash of Kirschwasser, and a hint of garlic and nutmeg elevate the flavors, creating a symphony of tastes.
For those seeking a touch of elegance, the White Wine Fondue beckons with its sophisticated charm. Chardonnay, with its crisp and fruity notes, marries beautifully with Gruyère and Emmental cheeses. A touch of Parmesan adds a layer of complexity, while white pepper and nutmeg add a subtle warmth.
Adventurous palates will find solace in the Mustard Fondue, a bold and flavorful variation. Dijon mustard, with its sharp and tangy character, takes the lead in this recipe. Gruyère and Appenzeller cheeses provide a robust backdrop, while white wine and Kirschwasser add depth and balance. A sprinkling of paprika adds a vibrant touch of color and a hint of smokiness.
Last but not least, the Chocolate Fondue offers a sweet and decadent conclusion to the Amish Swiss Fondue Dinner. Dark chocolate, with its rich and intense flavor, melts into a velvety pool of temptation. Heavy cream and a touch of vanilla extract create a smooth and luscious texture, while fresh berries, pound cake, and marshmallows await as delightful dipping companions.
Each fondue recipe presented here embodies the spirit of Amish hospitality, inviting you to gather around the table, dip your bread, vegetables, or fruits into the molten cheese or chocolate, and savor the moment. Whether you prefer the classic flavors of the Classic Amish Swiss Fondue, the refined elegance of the White Wine Fondue, the bold and spicy notes of the Mustard Fondue, or the sweet indulgence of the Chocolate Fondue, there's a recipe here to satisfy every craving. So gather your loved ones, light the candles, and prepare to embark on a culinary adventure that celebrates the timeless tradition of the Amish Swiss Fondue Dinner.
CLASSIC SWISS THREE-CHEESE FONDUE
Provided by Food Network
Categories appetizer
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- What to dip: crusty mixed grain bread, French or Italian bread, cut into bite-sized cubes (leave a piece of crust on each cube); Cooked chicken breast, skin and bone removed, cut into bite-sized cubes; cooked garlic sausage or knockwurst, cut into bite-sized wedges; boiled new potatoes; asparagus spears, broccoli florets or cauliflower florets prepared for dipping.
- Rub the inside of a medium, heavy-bottomed saucepan with the garlic; discard the garlic. Add the wine and lemon juice and bring to a bare simmer over medium heat.
- In a medium bowl, toss the Gruyere, Emmentaler, and Appenzeller cheeses with the cornstarch. A handful at a time, stir the cheese mixture into the wine, stirring the first batch until it is almost completely melted before adding another. The fondue can bubble gently, but do not boil. Stir in the kirsch and season with the nutmeg and pepper.
- Transfer to a cheese fondue pot and keep warm over a fondue burner. Serve immediately with dipping ingredients
SWISS FONDUE
Steps:
- Toss the 2 cheeses together with the cornstarch. Rub the inside of a heavy saucepan with the cut garlic clove. Add wine and 2 tablespoons Kirsch and bring to a boil. Reduce the heat to medium-low and add the cheese mixture, stirring, until mixture is hot and smooth.
- Add remaining 2 tablespoons Kirsch if mixture is too thick. Season with nutmeg and pepper, to taste. Transfer to a fondue pot and serve immediately with dippers of choice.
SWISS FONDUE
My husband grew up in Switzerland and it's there where I truly began to appreciate fondue. There are many variations of fondue in Switzerland, but this is the most common version. I love the ritual and it's so fun (and easy!) for entertaining. If you can get your hands on it, a splash of kirsch just before serving really gives fondue a fortifying kick.
Provided by Diana Moutsopoulos
Categories Cheese Fondue
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Combine Gruyère cheese, Emmental cheese, and cornstarch in a bowl. Mix until the cheese is evenly coated. Set aside.
- Rub the cut side of the garlic all over the inside of a fondue pot or heavy saucepan. Add wine and place over medium heat. Bring to a simmer, then gradually add cheese and cornstarch mixture. Stir with a spatula, gently stirring in a figure-of-eight motion, until all of the cheese is added and the fondue is smooth and homogenous. Reduce heat to medium-low if the fondue is boiling too vigorously.
- Immediately serve fondue, preferably over a warmer. If you used a saucepan on the stove to heat the fondue, you can carefully transfer the fondue to a fondue pot to serve.
Nutrition Facts : Calories 901.9 calories, Carbohydrate 47.3 g, Cholesterol 156.1 mg, Fat 48.6 g, Fiber 4.6 g, Protein 52.1 g, SaturatedFat 28.9 g, Sodium 1358.4 mg, Sugar 4 g
AUTHENTIC ORIGINAL TRADITIONAL SWISS FONDUE (OLD WORLD RECIPE)
Make and share this Authentic Original Traditional Swiss Fondue (Old World Recipe) recipe from Food.com.
Provided by Mimi Bobeck
Categories Lunch/Snacks
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- The optimal choice of pots is a steel or cast iron medium sized pot (2 quart) with an enameled interior.
- In a medium sized bowl, combine the three cheeses and toss with the flour.
- Rub the inside of the fondue pot with the garlic halves.
- Add the wine and heat over medium heat until hot, but not boiling.
- Stir in lemon juice and kirsch.
- Add a handful of cheese at a time to the wine mixture, stirring constantly and not adding more cheese until the previous has melted, bubbling gently and has the appearance of a light creamy sauce season with pepper and nutmeg.
- Remove the pot from the heat and place over an alcohol safety burner on the table.
- Adjust the burner flame so the fondue continues to bubble gently.
- Serve with plenty of crusty bread cubes.
CLASSIC CHEESE FONDUE
Want to make fondue like a Swiss guru? Try this easy, simple, and foolproof method for making the ultimate cheese lover's dish! The combination of acidic wine with the rich, buttery cheeses is a wonder to behold. Besides the amazing taste and texture, there's just something fun about eating things off the end of a really long fork! Half the fun of this is customizing the platter of "dippables" to your taste, such as cubes of crusty bread, sausage, baby potatoes, broccoli, cauliflower, fennel, apples, or grapes.
Provided by Chef John
Time 25m
Yield 10
Number Of Ingredients 8
Steps:
- Add white wine, cherry brandy, garlic clove, cayenne, nutmeg, and cornstarch to a saucepan. Whisk to combine and place on the stove over medium heat. Cook, whisking occasionally, until mixture thickens slightly and you can see wisps of steam in the pan, 3 to 5 minutes.
- Add Gruyere and Emmentaler cheeses, one handful at a time, slowly whisking after each addition until melted. Continue whisking until all cheese is melted and sauce is very smooth. Remove from the heat and transfer into a fondue pot to serve.
- Keep sauce warm while serving so it doesn't solidify.
Nutrition Facts : Calories 214.5 calories, Carbohydrate 2.6 g, Cholesterol 45.6 mg, Fat 14 g, Protein 13.2 g, SaturatedFat 8.5 g, Sodium 178.8 mg, Sugar 0.9 g
CLASSIC CHEESE FONDUE
This traditional Swiss fondue - the sort you might have encountered in an Alpine ski lodge circa 1972 - calls for an equal amount of Gruyère cheese, for its depth of flavor, and Emmenthaler, for its supple texture; a shot of kirsch, for its cherry aroma and alcoholic oomph; and a little garlic, for bite. It takes all of 15 minutes, and will emerge as magnificently creamy, smooth and velvety as custard, but with a funky, deep flavor that dazzlingly enriches anything you dunk in the pot: bread cubes, apple slices, clementine sections, nuggets of salami, pretzels, tofu. It is even marvelous spooned onto a romaine lettuce salad in place of dressing.
Provided by Melissa Clark
Categories dips and spreads, appetizer, main course
Time 15m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Rub cut side of garlic on inside of large Dutch oven or heavy-bottomed saucepan, preferably cast iron, rubbing the bottom and halfway up the sides. Add wine and bring to a simmer over medium-high heat.
- Meanwhile, in a large bowl, toss cheeses with cornstarch. Add a handful at a time to simmering wine, stirring until first handful melts before adding next. Reduce heat to medium and stir constantly until cheese is completely melted. Add kirsch, if using, and heat until bubbling, about 1 to 2 minutes. Season with salt, pepper and nutmeg, if desired. Serve with crusty bread and other accompaniments. (See variations below)
Nutrition Facts : @context http, Calories 495, UnsaturatedFat 13 grams, Carbohydrate 4 grams, Fat 36 grams, Fiber 0 grams, Protein 32 grams, SaturatedFat 22 grams, Sodium 861 milligrams, Sugar 1 gram
Tips:
- Use high-quality cheese: The type of cheese you use will greatly impact the flavor of your fondue. Choose a good quality Swiss cheese, such as Emmental or Gruyère.
- Grate the cheese yourself: Pre-shredded cheese contains additives that can prevent it from melting smoothly. For the best results, grate the cheese yourself.
- Use a heavy-bottomed pot: A heavy-bottomed pot will help to distribute the heat evenly and prevent the cheese from burning.
- Cook the fondue over low heat: Fondue should be cooked over low heat to prevent it from curdling. Stir the cheese constantly to help it melt evenly.
- Add cornstarch or flour to thicken the fondue: If your fondue is too thin, you can add a small amount of cornstarch or flour to thicken it. Be sure to stir the fondue constantly to prevent it from clumping.
- Serve the fondue with a variety of dippers: Fondue is traditionally served with bread, but you can also serve it with a variety of other dippers, such as vegetables, fruits, or meats.
- Keep the fondue warm: Fondue is best served warm. If you need to keep it warm for a longer period of time, you can place the fondue pot over a low flame or in a fondue warmer.
Conclusion:
Amish Swiss fondue is a delicious and versatile dish that can be enjoyed by people of all ages. Whether you're hosting a party or just looking for a comforting meal, Amish Swiss fondue is a great option. With its rich, creamy flavor and endless dipping possibilities, Amish Swiss fondue is sure to be a hit.
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 »
You'll also love
