Swissmar Mont Brule Manual De Instrucciones página 6

TRADITIONAL CHEESE FONDUE
• 1 garlic clove, halved crosswise
• 375 ml (1 1/2 cups) dry white wine
• 15 ml (1 tbsp) corn starch
• 10 ml (2 tsp) kirsch
• 300 g (2/3 lb.) Emmental cheese, grated (650 ml / 2 3/4 cups)
• 300 g (2/3 lb.) Gruyere cheese, grated (650 ml / 2 3/4 cups)
• nutmeg
• pepper
• 1 loaf good bread, cut into 2.5 cm (1 inch) cubes
Rub the inside of a Swissmar fondue pot with the cut sides of the garlic to
flavour the pot. Discard garlic (or keep it in for a little more flavour). Pour the
wine into a pot and bring to a mild simmer over medium heat. Toss together
the grated cheese with the cornstarch. Gradually add the cheese/cornstarch
mixture 1 handful at a time to the heated wine in the pot and cook, stirring
constantly in a zigzag pattern. Bring fondue to a simmer and cook, stirring,
about 5-8 minutes until thickened. Stir in the Kirsch, nutmeg and pepper. If
preparing your fondue in a separate pot, transfer cheese fondue mixture to a
fondue pot and serve with cubed bread for dipping.
NOTE: The ceramic Baine-marie insert is not to be used for oil or broth
based fondue. Ensure that the spatter guard is placed on top of the stainless
steel pot during use.
FONDUE BOURGUIGNON
• 907 g (2 lbs) beef filet
• 700 ml (3 cups) oil
• 1 bunch of carrots
• 1 head of celery
• 1 garlic clove
• 1 medium size zucchini
• 1 lemon
• 1/2 cauliflower
SIDES:
Pickles and dipping sauces of your choice
Clean the vegetables. Cut them up as you like. Squeeze lemon juice over
them. Cut the meat into 2.6 cm (1-inch) cubes. Arrange meat, vegetables
and sides on the table. Preheat oil in the fondue pot. Each guest spears
a piece of meat or vegetable and dips it into the oil to cook. Once food is
cooked, use sauces for dipping.
Serves 6