Swiss-Style Cooking
This menu is very much like Zürich itself – a mix of classic and contemporary. It’s also something of a farewell to winter, since most of these dishes are rich, hearty and best enjoyed at home when it’s cold and windy outside. So, before the last bitter chills of March give way to the warm breezes of spring, prepare these traditional dishes for family and friends to toast the end of a season. Today, we share our fondue recipe.
Fondue Recipe
No Swiss menu would be complete without fondue. While fondue is a dish that’s famous for sharing, the buttery flavor and oozing texture of the cheese will make you want to save it all for yourself.
Yield: 6 servings
Ingredients:
1 garlic clove, smashed
2 cups dry white wine
2 ½ tablespoons cornstarch
¼ tablespoon kirsch
¾ lb Gruyère cheese, grated
¾ lb Emmental cheese, grated
1/8 teaspoon freshly ground nutmeg
salt and white pepper, to taste
1-inch cubes baguette or other coarse French bread
*Special equipment needed: fondue pot and wooden or metal skewers
Directions:
In a heavy saucepan, rub garlic clove along inside and then discard. Add wine to pan and bring to a simmer. Gradually add cheese and whisk in figure eight motion until cheese is melted. Do not boil.
In a small bowl, mix cornstarch, kirsch and nutmeg until well-blended. Add to fondue and stir continuously, until thickened, about 6 to 8 minutes. Season with salt and pepper.
To serve, transfer mixture to fondue pot, keep on low flame and put bread on separate platter for dipping.
After following our fondue recipe, try these:
- The scent of roasted chestnuts wafting through the winter streets of Zürich is irresistible – and the addictive crunch combined with the sweet and salty flavor makes it an ideal snack. Make a large batch before friends come over and serve with cocktails or a crisp blond beer; then, if there are any left over, turn them into a treat to take home by tying them in a parchment pouch and stuffing them into your guests’ pockets.
- The key to succulent, falling-off-the-bone meat is to braise the pork at a medium-low temperature for a few hours and then allow it to cool in the braising liquid. This dish will taste even better the next day as it develops more flavor, so it’s the ideal meal to make on a weekend and reheat on a weeknight after work.
