Fondue Chinoise
In Switzerland there typically isn't a set food to eat during the holidays, but somewhere between Christmas and New Year most Swiss families eat a fondue. Whether Cheese or Chinoise, forks are dipped.
For me Fondue Chinoise is all about the sauces. Raw meat and blanched vegetables cooked in simmering broth really only become delicious afterwards, when they are dipped into a variety of sauces.
Below, I have outlined three of the classics (with guidance from Betty Bossi, of course...)
For the broth:
1 litre beef stock
1 bay leaf
1 clove
sprigs of thyme and rosemary
1 shot of cognac
Boil the stock with the bay leaf and clove for about an hour. Before serving add the shot of cognac.
To dip:
200 g meat per person
carrots, sliced
mushrooms, sliced
cauliflower, in florets
broccoli, in florets
For best results, blanch the vegetables beforehand.
Boil the stock in the fondue pot. Dip the meat and let it cook for a couple of minutes, or until done to your liking.
Dip into various sauces (recipes below).
150 g plain yogurt or quark
40 g mayonnaise
40 g ketchup
drizzle lemon juice
shot cognac
salt, pepper, chili pepper, paprika
horseradish to taste
Mix together, refrigerate until use.
150 g plain yogurt or quark
25 g mayonnaise
1 banana, mashed
1 small apple, finely grated
1 tbsp curry powder
drizzle lemon juice
salt and pepper
Mix together, refrigerate until use. If it is a bit too chunky for your liking, you can blend with an immersion blender.
150 g plain yogurt or quark
40 g mayonnaise
1 hard boiled egg, minced
3 pickles, minced
1 tablespoon lemon juice
sprinkle of sugar, salt and pepper
Mix together, refrigerate until use.
For the sauces, a lot has to do with personal taste. For a lighter sauce use all yogurt and omit the mayo. For a thicker, richer sauce, use full fat quark. Salt to your liking.
Other typical sauces include garlic, tuna, olive, and parsley.
Once you have finished cooking all the meat and vegetables, you can use the broth as a soup or soup base.
The Classic
Cheese Fondue
