Fondue & Raclette Fondue involves dipping a solid food into pots of hot or warm liquids, combining two great tastes. There are three types of fondues: cheese, oil, and dessert or chocolate. For cheese fondue, chunks of bread, boiled potatoes, or apples are dipped into a blend of two or three melted cheeses from the Alps. Cheese fondue as we know it came from Switzerland – understandably, since this country produces so many great melting cheeses. Try Ganz Bretzenheimer Hofgut Scheurebe Kabinett, a sweet wine from Austria, or if you prefer a drier one, Berger Gruner Veltliner from Germany as the perfect accompaniment. Fondue Bourguignon also came from Switzerland, following World War II. This type of fondue uses hot peanut oil to cook meat and vegetables, with one or more dipping sauces served on the side. The traditional sauces include mustard, curry, aioli and horseradish, but you can serve whatever may sound appealing. A simple mixture of Crème Fraiche and truffle oil offers another superb accompaniment. Chicken or shrimp may be offered in place of the beef, and boiling hot broth can be substituted for the oil. A perfect wine companion, Glatzer Blaufrankisch, is soft, fruity red with a spicy finish, from Austria. Chocolate fondue combines your favorite fresh or dried fruits, marshmallows, and pound cake with hot melted chocolate. Because chocolate is an aphrodisiac, chocolate fondue is the perfect romantic dessert. By adding other ingredients to the melted chocolate, like cognac, rum, or coffee, this dessert can be slightly modified each time it is enjoyed. A bubbly such as Veuve Clicquot best accompanies this fondue. RACLETTE The word Raclette comes from the French racler, to “scrape” or “scrape off,” and is used to describe a number of cheeses that are used to make the Swiss Alpine melted cheese specialty called Raclette. Raclette cheeses range from 13 to 17 pound wheels about the size of a large dinner plate and usually about 3 inches thick, with rough dark-beige rinds. All Raclette cheeses are made of whole, raw cow’s milk from the high mountain (Alpine) pastures of the canton of Valais. The ideal cheese for Raclette is aged from three to five months. Its creamy interior melts easily, but does not run. Raclette: A tradition from Valais This is one of the simplest cheese dishes, and probably was originally a meal for the farmers and dairymen of the Valais. The particular cheese used in this meal is heated until its top surface becomes soft, which is then scraped off with a special knife onto boiled potatoes and served on a plate with other vegetables and meats. Traditional accompaniments include cornichons, pickled onions, Speck or ham slices, and dried sausages. Marinated artichoke hearts and other pickled vegetables are also excellent with Raclette. Raclette is just the right meal for a intimate winter party, where the glow of a fireplace provides the necessary source of heat for melting the cheese. Half a cheese wheel is placed on a stone near the fireplace, with the cut surface of the wheel facing the fire. As soon as it turns dark yellow and begins to shine, the first layer can be scraped onto a plate with a knife. The procedure then begins anew. At Surdyk’s we offer two Raclette cheeses: Swiss and French. We rent quarter and half wheel Raclette machines. Take a step away from the norm and enjoy the richness and sensuality that both of these dining forms provide. At Surdyk’s we’ll be more than happy to give you tips and hints to make the meal go off without a hitch. Recipes: TRADITIONAL SWISS FONDUE Serves 4-6 ½ lb. Gruyere ½ lb. Emmenthal 3 Tbsp. flour 1 clove garlic 1-½ cups dry white wine 1 Tbsp. lemon juice Pepper and nutmeg to taste Grate cheeses and dredge with flour. Rub the inside of the pot with a cut garlic clove. Discard garlic and place pot over medium flame. Warm wine; do not boil. Add lemon juice. Add cheese by the handful, stirring constantly until the cheese is melted. Add pepper and nutmeg to taste and heat just to boiling. Transfer to tabletop burner. To serve: Spear bite-size pieces of bread on a fork and dunk into the cheese. Stir until bread is well coated, then remove while rotating fork to keep cheese from dripping. Be careful, because the cheese is hot! The bread: Allow 7 ounces per person. Cut crusty Italian or French bread into bite size cubes, making sure each cube has some crust so the bread is held firmly on the fork and does not fall off in the fondue. FONDUE BOURGUIGNON 1-½ pounds beef filet, sirloin, or round steak, cut into ¾ -inch cubes 4 cups peanut oil Optional accompaniments: Peeled and boiled potatoes Broccoli, cauliflower, onion rings, crusty bread cubes, mushrooms Put the peanut oil in the fondue pot and heat on the stove until it becomes still, approximately 375°F. The oil should only fill the pot halfway. Carefully place the fondue pot on the burner at the table. The oil should be kept at 375°F. Dipping Sauces to accompany Fondue Bourguignon: GINGER LIME AIOLI 1 cup DeLousi Fils French aioli 1-2 inches of fresh ginger, peeled and grated Juice of 1-2 fresh limes In a small bowl, combine aioli and ginger. Add lime juice to taste. Refrigerate for 2-3 hours. DEVIL’S SAUCE ¼ cup Lehman Farms Garlic Ketchup 3 tablespoons oil 1 onion, finely diced 4 ounces pimientos, finely diced 1 tablespoon fresh lemon juice Sugar and salt to taste 1 tablespoon fresh chives, finely chopped 1 tablespoon fresh parsley, chopped Few drops Worcestershire sauce Few drops of Tabasco Mix the ketchup with the oil. Add the onion and pimiento. Season with lemon juice, sugar, and salt. Fold in herbs. Season with a few drops with Worcestershire sauce and Tabasco to taste. CHOCOLATE FONDUE ½ cup heavy cream 8 ounces Callebaut semi-sweet chocolate, broken into small chunks 2 tablespoons cognac, rum or Cointreau Accompaniments: Dried apricots, fresh strawberries, apple slices, bananas, chunks of pound cake, and marshmallows. Warm cream in small saucepan on low to medium heat. Add chocolate and stir constantly over low heat until melted. Stir cognac (or rum or Cointreau) into melted chocolate. Pour into ceramic fondue pot with candle warmer.
Fondue involves dipping a solid food into pots of hot or warm liquids, combining two great tastes. There are three types of fondues: cheese, oil, and dessert or chocolate. For cheese fondue, chunks of bread, boiled potatoes, or apples are dipped into a blend of two or three melted cheeses from the Alps. Cheese fondue as we know it came from Switzerland – understandably, since this country produces so many great melting cheeses. Try Ganz Bretzenheimer Hofgut Scheurebe Kabinett, a sweet wine from Austria, or if you prefer a drier one, Berger Gruner Veltliner from Germany as the perfect accompaniment. Fondue Bourguignon also came from Switzerland, following World War II. This type of fondue uses hot peanut oil to cook meat and vegetables, with one or more dipping sauces served on the side. The traditional sauces include mustard, curry, aioli and horseradish, but you can serve whatever may sound appealing. A simple mixture of Crème Fraiche and truffle oil offers another superb accompaniment. Chicken or shrimp may be offered in place of the beef, and boiling hot broth can be substituted for the oil. A perfect wine companion, Glatzer Blaufrankisch, is soft, fruity red with a spicy finish, from Austria. Chocolate fondue combines your favorite fresh or dried fruits, marshmallows, and pound cake with hot melted chocolate. Because chocolate is an aphrodisiac, chocolate fondue is the perfect romantic dessert. By adding other ingredients to the melted chocolate, like cognac, rum, or coffee, this dessert can be slightly modified each time it is enjoyed. A bubbly such as Veuve Clicquot best accompanies this fondue. RACLETTE The word Raclette comes from the French racler, to “scrape” or “scrape off,” and is used to describe a number of cheeses that are used to make the Swiss Alpine melted cheese specialty called Raclette. Raclette cheeses range from 13 to 17 pound wheels about the size of a large dinner plate and usually about 3 inches thick, with rough dark-beige rinds. All Raclette cheeses are made of whole, raw cow’s milk from the high mountain (Alpine) pastures of the canton of Valais. The ideal cheese for Raclette is aged from three to five months. Its creamy interior melts easily, but does not run. Raclette: A tradition from Valais This is one of the simplest cheese dishes, and probably was originally a meal for the farmers and dairymen of the Valais. The particular cheese used in this meal is heated until its top surface becomes soft, which is then scraped off with a special knife onto boiled potatoes and served on a plate with other vegetables and meats. Traditional accompaniments include cornichons, pickled onions, Speck or ham slices, and dried sausages. Marinated artichoke hearts and other pickled vegetables are also excellent with Raclette. Raclette is just the right meal for a intimate winter party, where the glow of a fireplace provides the necessary source of heat for melting the cheese. Half a cheese wheel is placed on a stone near the fireplace, with the cut surface of the wheel facing the fire. As soon as it turns dark yellow and begins to shine, the first layer can be scraped onto a plate with a knife. The procedure then begins anew. At Surdyk’s we offer two Raclette cheeses: Swiss and French. We rent quarter and half wheel Raclette machines. Take a step away from the norm and enjoy the richness and sensuality that both of these dining forms provide. At Surdyk’s we’ll be more than happy to give you tips and hints to make the meal go off without a hitch. Recipes: TRADITIONAL SWISS FONDUE Serves 4-6 ½ lb. Gruyere ½ lb. Emmenthal 3 Tbsp. flour 1 clove garlic 1-½ cups dry white wine 1 Tbsp. lemon juice Pepper and nutmeg to taste Grate cheeses and dredge with flour. Rub the inside of the pot with a cut garlic clove. Discard garlic and place pot over medium flame. Warm wine; do not boil. Add lemon juice. Add cheese by the handful, stirring constantly until the cheese is melted. Add pepper and nutmeg to taste and heat just to boiling. Transfer to tabletop burner. To serve: Spear bite-size pieces of bread on a fork and dunk into the cheese. Stir until bread is well coated, then remove while rotating fork to keep cheese from dripping. Be careful, because the cheese is hot! The bread: Allow 7 ounces per person. Cut crusty Italian or French bread into bite size cubes, making sure each cube has some crust so the bread is held firmly on the fork and does not fall off in the fondue. FONDUE BOURGUIGNON 1-½ pounds beef filet, sirloin, or round steak, cut into ¾ -inch cubes 4 cups peanut oil Optional accompaniments: Peeled and boiled potatoes Broccoli, cauliflower, onion rings, crusty bread cubes, mushrooms Put the peanut oil in the fondue pot and heat on the stove until it becomes still, approximately 375°F. The oil should only fill the pot halfway. Carefully place the fondue pot on the burner at the table. The oil should be kept at 375°F. Dipping Sauces to accompany Fondue Bourguignon: GINGER LIME AIOLI 1 cup DeLousi Fils French aioli 1-2 inches of fresh ginger, peeled and grated Juice of 1-2 fresh limes In a small bowl, combine aioli and ginger. Add lime juice to taste. Refrigerate for 2-3 hours. DEVIL’S SAUCE ¼ cup Lehman Farms Garlic Ketchup 3 tablespoons oil 1 onion, finely diced 4 ounces pimientos, finely diced 1 tablespoon fresh lemon juice Sugar and salt to taste 1 tablespoon fresh chives, finely chopped 1 tablespoon fresh parsley, chopped Few drops Worcestershire sauce Few drops of Tabasco Mix the ketchup with the oil. Add the onion and pimiento. Season with lemon juice, sugar, and salt. Fold in herbs. Season with a few drops with Worcestershire sauce and Tabasco to taste. CHOCOLATE FONDUE ½ cup heavy cream 8 ounces Callebaut semi-sweet chocolate, broken into small chunks 2 tablespoons cognac, rum or Cointreau Accompaniments: Dried apricots, fresh strawberries, apple slices, bananas, chunks of pound cake, and marshmallows. Warm cream in small saucepan on low to medium heat. Add chocolate and stir constantly over low heat until melted. Stir cognac (or rum or Cointreau) into melted chocolate. Pour into ceramic fondue pot with candle warmer.
TRADITIONAL SWISS FONDUE Serves 4-6 ½ lb. Gruyere ½ lb. Emmenthal 3 Tbsp. flour 1 clove garlic 1-½ cups dry white wine 1 Tbsp. lemon juice Pepper and nutmeg to taste Grate cheeses and dredge with flour. Rub the inside of the pot with a cut garlic clove. Discard garlic and place pot over medium flame. Warm wine; do not boil. Add lemon juice. Add cheese by the handful, stirring constantly until the cheese is melted. Add pepper and nutmeg to taste and heat just to boiling. Transfer to tabletop burner. To serve: Spear bite-size pieces of bread on a fork and dunk into the cheese. Stir until bread is well coated, then remove while rotating fork to keep cheese from dripping. Be careful, because the cheese is hot! The bread: Allow 7 ounces per person. Cut crusty Italian or French bread into bite size cubes, making sure each cube has some crust so the bread is held firmly on the fork and does not fall off in the fondue. FONDUE BOURGUIGNON 1-½ pounds beef filet, sirloin, or round steak, cut into ¾ -inch cubes 4 cups peanut oil Optional accompaniments: Peeled and boiled potatoes Broccoli, cauliflower, onion rings, crusty bread cubes, mushrooms Put the peanut oil in the fondue pot and heat on the stove until it becomes still, approximately 375°F. The oil should only fill the pot halfway. Carefully place the fondue pot on the burner at the table. The oil should be kept at 375°F.
Serves 4-6 ½ lb. Gruyere ½ lb. Emmenthal 3 Tbsp. flour 1 clove garlic 1-½ cups dry white wine 1 Tbsp. lemon juice Pepper and nutmeg to taste
1-½ pounds beef filet, sirloin, or round steak, cut into ¾ -inch cubes 4 cups peanut oil Optional accompaniments: Peeled and boiled potatoes Broccoli, cauliflower, onion rings, crusty bread cubes, mushrooms
GINGER LIME AIOLI 1 cup DeLousi Fils French aioli 1-2 inches of fresh ginger, peeled and grated Juice of 1-2 fresh limes In a small bowl, combine aioli and ginger. Add lime juice to taste. Refrigerate for 2-3 hours. DEVIL’S SAUCE
1 cup DeLousi Fils French aioli 1-2 inches of fresh ginger, peeled and grated Juice of 1-2 fresh limes
¼ cup Lehman Farms Garlic Ketchup 3 tablespoons oil 1 onion, finely diced 4 ounces pimientos, finely diced 1 tablespoon fresh lemon juice Sugar and salt to taste 1 tablespoon fresh chives, finely chopped 1 tablespoon fresh parsley, chopped Few drops Worcestershire sauce Few drops of Tabasco
Mix the ketchup with the oil. Add the onion and pimiento. Season with lemon juice, sugar, and salt. Fold in herbs. Season with a few drops with Worcestershire sauce and Tabasco to taste.
CHOCOLATE FONDUE ½ cup heavy cream 8 ounces Callebaut semi-sweet chocolate, broken into small chunks 2 tablespoons cognac, rum or Cointreau Accompaniments: Dried apricots, fresh strawberries, apple slices, bananas, chunks of pound cake, and marshmallows. Warm cream in small saucepan on low to medium heat. Add chocolate and stir constantly over low heat until melted. Stir cognac (or rum or Cointreau) into melted chocolate. Pour into ceramic fondue pot with candle warmer.
½ cup heavy cream 8 ounces Callebaut semi-sweet chocolate, broken into small chunks 2 tablespoons cognac, rum or Cointreau Accompaniments: Dried apricots, fresh strawberries, apple slices, bananas, chunks of pound cake, and marshmallows.