Tag Archives | fondue

Fondue’s Friends: Mostarda and Cogna

Words by Brett Kell
Recipes by Christina Ward

Although fondue is traditionally served with crusty bread and sometimes crudités, the remainder of its ideal accompaniments can vary widely. For a non-traditional spin, try mostarda, a condiment made of candied fruit in a mustard-based syrup, eaten alone or on bread. Because fondue is so rich and creamy, it benefits from the presence of mostarda’s sweetness and acidity. Words and measurements have been translated from the original Italian recipes.

Name: Mostarda
Flavors: Tart, bright, sweet, and acidic
Origin: Italy
Story: Although mostarda is by no means a traditional accompaniment to fondue, it’s often served with cheeses in its native Italy. The mustard base relates well to the savory flavors present in fondue and raclette, while the sweetness of the fruits used in both versions below cleanse the palate.

Cremona-style Mostarda

(Makes about 48 oz.)

  •  2 1/2 lbs mixed fruit (pears, cherries, figs, apricots)
  • 2 1/2 c. cane sugar
  • Mustard powder or seeds

Peel and chop fruit. Place in a ceramic bowl and cover with sugar. Let stand on counter/table 24 hours.

Drain liquid from bowl into a small sauce pan and bring to boil, simmer 10 minutes. Return boiled liquid … Read More

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Classic Fondue

Recipe used with the permission of Emmi Roth

  • 1/2 lb. Emmentaler
  • 1/2 lb. Gruyère
  • 1 clove garlic
  • 1 Tbsp. lemon juice
  • 1 c. dry white wine or kirsch
  • 2 Tbsp. flour, pepper, nutmeg
  • 2 loaves crusty French bread, raw vegetables, or potatoes

Preparation: (approx. 15 minutes) Grate, shred, or finely dice the cheeses. Dip cheese in flour to coat. Cut bread into 1” cubes or vegetables into bite-sized pieces.

Cooking: (approx. 15 minutes) Rub inside of pot with cut garlic clove. Place pot on stove top. Pour wine into pot. Heat over medium heat until wine is hot but not boiling. Add lemon juice. Add handfuls of cheese, stirring constantly with a wooden spoon until cheese is melted and the cheese/wine mixture has the appearance of a light creamy sauce. Add pepper and nutmeg to taste. Bring to boil, remove pot, and place on lighted burner on top of table.

Yields 4 servings.



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Melty Cheese Melts the Heart

Do you fondue? Raclette? You bet.

Story by Brett Kell
Photography by Joe Laedtke

When peering into the rich history of food or drink, rarely does one encounter a conspiracy. But when one does, they tend to be real doozies.

The history of whisky, for example, is rife with tumultuous conniving, from the interloping of the English and the establishment of the excise tax in the mid-1600s, to the the formation of the Distillers Company Limited cartel in 1877.

A lesser-known conspiracy took root in Switzerland after WWI that ultimately wound its way to America and delivered unto our shores a melty, delicious tradition that has endured to this day: cheese fondue.

The name fondue derives from the French fonder, “to melt.” Its origins are humble: with limited access to fresh foods during unforgiving Alpine winters, the Swiss took to dipping stale bread into melted aged cheeses in order to sustain themselves. In time, it became the national dish.

The name fondue derives from the French fonder, “to melt.”

Little do we know as we dip our crusty breadtipped forks into those cauldrons of cheese that our doing so was set into motion decades ago by a cartel … Read More

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