Neuenburger Fondue


Neuenburger Fondue, originating in the Swiss region of Neuchâtel, is a beloved variation of the classic Swiss dish, made by melting Gruyère and Emmental cheeses with white wine. Traditionally enjoyed as a communal meal, it embodies warmth, togetherness, and a love for simple pleasures—qualities that have made it popular both in Switzerland and around the world. This rich culinary tradition reflects the soul of Swiss cuisine. I first experienced it at a festive holiday dinner hosted by my dear friend Henriette, and I now treasure the recipe as a heartfelt reminder of her and the beautiful heritage she shared with me.

Ingredients: 

  • 3 cups (about 350g) Gruyere cheese, grated.
  • 3 cups (about 350g) Vacherin Fribourgeois cheese, grated (or you can use 400g Gruyere and 200g Emmental cheese)
  • 4 teaspoons potato starch or cornstarch
  • 300ml dry white wine (such as Swiss Fendant or Chasselas)
  • 1 small glass of cherry brandy (kirsch)
  • 1 teaspoon freshly squeezed lemon juice.
  • 1 teaspoon mustard
  • 1 clove garlic, halved.
  • 1 whole onion
  • Freshly ground black pepper and nutmeg to taste
  • Cubed bread (such as a baguette), for dipping

The most common sides traditionally served with Neuenburger Fondue include: 

  1. Cubed Bread: Baguette or any crusty bread cut into cubes is ideal for dipping into the melted cheese.
  2. Gherkins or Cornichons: These small, tart pickles provide a tangy contrast to the richness of the cheese and are a popular choice for fondue gatherings.
  3. Boiled Potatoes: Often served alongside bread, boiled potatoes offer a heartier option for dipping and add another dimension to the meal.
  4. Assorted Vegetables: While not as common as bread and pickles, blanched or lightly steamed vegetables like broccoli, cauliflower, and cherry tomatoes can provide a fresh and crunchy alternative for dipping.
  5. Assorted Meats: In addition to ham or prosciutto, you can offer a selection of other cured meats such as salami, or chorizo. These meats add depth of flavor and variety to the spread.
  6. Olives: Assorted olives, such as green, black, or stuffed varieties, can add a briny and flavorful element to the fondue spread. They offer a savory contrast to the richness of the cheese. 
  7. Shrimp (cooked) introduces a delightful seafood essence to the fondue spread.

Instructions: 

  1. Prepare the Fondue Pot: Rub the inside of the fondue pot with a clove of garlic to infuse it with flavor.
  2. Prepare the Cheese Mixture: In a separate bowl, grate the Gruyère and Vacherin Fribourgeois cheeses, and mix them well with the starch to coat evenly.
  3. Prepare the Wine Base: Add the whole onion, mustard, white wine, and lemon juice to the fondue pot in that order.
  4. Heat and Incorporate Cheese: Heat the wine mixture until it starts to boil. Add the cheese mixture to the pot, spoon by spoon, stirring vigorously as you go. Continue stirring until the wine and cheese bond, and the mixture becomes viscous.
  5. Flavor and Finish: Flavor the fondue with Kirsch, a pinch of pepper, and a pinch of nutmeg. After a short boil, remove the onion from the fondue pot. 
  6. Serving and Enjoying: Place the fondue pot on an independent hotplate or cooker with heat regulation, ensuring it boils quietly or simmers. While eating, ensure to vigorously stir the cheese, especially at the bottom of the pot, with every piece of bread on your fork to maintain viscosity. As the fondue pot nears empty, you may add raw eggs and stir until they solidify.
  7. Pairing and Serving Wine: Pairing the fondue with the same wine used in cooking is recommended, such as a dry Riesling like one from Chateau Grand Traverse, MI. The traditional wine for this fondue is Fendant from the Valais region in Switzerland, although it may be difficult to obtain in the US.

Following these steps should result in a delicious and authentic Neuenburger Fondue experience. Enjoy it!







Popular posts from this blog

German Beef Rouladen

Image
Rinderrouladen (German Beef Rouladen) is a traditional German dish originally developed to tenderize tough meat. Thinly sliced beef is filled with mustard, bacon, onions, and pickles, rolled up, and then slowly braised. Today, it is a popular feast dish, especially on holidays, and is often served with side dishes such as potatoes, red cabbage, or spaetzle. The dish varies by region, but it remains a symbol of German culinary art and tradition. Ingredients Top-round beef steak filets, about 1/4 inch thick Thinly sliced bacon (turkey bacon) Whole Pickles  Onion Mustard Garlic Pepper Oil Beef broth Gravy mix ((quick version if you're short on time) For a rich, dark roulade sauce 1-2 tbsp butter or oil One onion, finely chopped 1-2 carrots, diced One stalk of celery, diced 1 tbsp tomato paste 1-2 bay leaves 3- 4 cloves 2-3 juniper berries 1-2 tsp cornstarch (for thickening) Instructions Prepare the Beef Lay the beef slices flat, cover them with foil, and pound them until they are nice...
Read more

Haleem

Image
Haleem is a popular dish in South Asian and Middle Eastern cuisine, particularly in countries like India, Pakistan, Bangladesh, and Iran. It's a thick, hearty stew made from a mixture of meat (usually beef, mutton, or chicken) and a variety of grains, primarily wheat or barley. The dish is slow-cooked for several hours, resulting in a rich, creamy texture. The preparation of Haleem involves several steps, including soaking the grains and lentils, cooking the meat until tender, and then slow cooking the mixture with the grains and lentils until everything is well blended and the consistency is thick and creamy. The dish is typically served hot, garnished with fried onions, fresh herbs, and lemon wedges. It's often enjoyed during special occasions and festivals, such as Ramadan. The ingredients for Haleem: Meat (beef, lamb, or chicken) Wheat barley or rice Lentils, usually a combination of various lentils such as Masoor Dal, Urad Dal, and Moong Dal, Chana Dal) Spices such as cinn...
Read more

Raspberry Cheesecake

Image
German cheesecake, or "Käsekuchen," stands out for its light, fluffy texture derived from quark, a fresh dairy product. It features a simple crust and is often topped with fruit compotes, embodying a delicate balance of tanginess and sweetness that's beloved in German cuisine. This delicious compromise offers a unique twist on the beloved dessert, maintaining its essence while accommodating ingredient availability. Ingredients For the crust: 1/2 cup (125g) Butter or Margarine, softened. Gradually add: 2/3 cup (125g) Sugar 1 packet (8 g) Vanilla Sugar 2 Egg Yolks 1 pinch Salt Grated Lemon Zest  1 1/5 cups (150g) Flour with 3/4 tea spoon Baking Powder. For the filling: 2 1/2 pounds cream cheese (Philadelphia), at room temperature 1 1/2 cups sugar (or less) 5 whole extra-large eggs, at room temperature 2 extra-large egg yolks, at room temperature 1/4 cup sour cream 1 tablespoon grated lemon zest (2 lemons) 1 1/2 teaspoons pure vanilla extract For the topping: 1 cup red jelly...
Read more