Swiss Fondue Old Recipe

Traditional Style with Cherry (Kirsch) and Cheese

This is one of my favorite winter dishes of all time. The optimal choice of pots is a steel or cast iron medium sized pot with an enameled interior. In a medium sized bowl, combine the three cheeses and toss with the flour. Rub the inside of the fondue pot with the garlic halves.Add the wine and heat over medium heat until hot, but not boiling.

Stir in lemon juice and kirsch. Add a handful of cheese at a time to the wine mixture, stirring constantly and not adding more cheese until the previous has melted, bubbling gently and has the appearance of a light creamy sauce season with pepper and nutmeg. To those that don't know what is Kirsch, it's simply a colorless fruit brandy that is added to Fondue. It's not a must but if you wish to prepare an authentic fondue, then that's the way to go! Remove the pot from the heat and place over an alcohol safety burner on the table. Adjust the burner flame so the fondue continues to bubble gently. Serve with plenty of crusty bread cubes.

How to make it happen!

1 1⁄2cups shredded Gruyere (6 ounces, 180 g)
1 1⁄2cups shredded Emmenthaler cheese (6 ounces, 180 g)
1⁄2cup shredded Appenzeller cheese (2 ounces, 60 g)
2 -3tablespoons all-purpose flour
1 garlic clove, halved
1 cup dry white wine
1 teaspoon fresh lemon juice
1 dash kirsch, a swiss liquor (optional)
fresh ground pepper, to taste
1 pinch nutmeg
Lastly, crusty bread, cut into large cubes

Traditional set of Fondue Cheese's from Appenzeller to Gruyere

The story 

The earliest known recipe for cheese fondue as we know it today comes from a 1699 book published in Zurich, under the name "Käss mit Wein zu kochen", "to cook cheese with wine". It calls for grated or cut-up cheese to be melted with wine, and for bread to be dipped in it.

However, the name "cheese fondue", until the late 19th century, referred to a preparation including eggs and cheese, as in la Chapelle's 1735 Fonduë de Fromage, aux Truffes Fraiches it was something between scrambled eggs with cheese and a cheesesoufflé.

The first known recipe for the modern cheese fondue under that name, with cheese and wine but no eggs, was published in 1875, and was already presented as a Swiss national dish.

The introduction of cornstarch ("Maïzena") to Switzerland in 1905 made it easier to make a smooth and stable emulsion of the wine and cheese, and probably contributed to the success of fondue.

Fondue was popularized as a Swiss national dish by the Swiss Cheese Union (Schweizerische Käseunion) in the 1930s as a way of increasing cheese consumption. The Swiss Cheese Union also created pseudo-regional recipes as part of the "spiritual defense of Switzerland". After World War II rationing ended, the Swiss Cheese Union continued its marketing campaign, sending fondue sets to military regiments and event organizers across Switzerland. Fondue is now a symbol of Swiss unity.

In the meantime, fondue continued to be promoted aggressively in Switzerland, with slogans like "La fondue crée la bonne humeur" "fondue creates a good mood" and (1981) "Fondue isch guet und git e gueti Luune" "fondue is good and creates a good mood" – abbreviated as "figugegl".

The extension of the name "fondue" to other dishes served in a communal hot pot dates to 1950s New York. Konrad Egli, a Swiss restaurateur, introduced fondue bourguignonne at his Chalet Suisse restaurant in 1956. In the mid 1960s, he invented chocolate fondue as part of a promotion for Toblerone chocolate. A sort of chocolate mousse or chocolate cake had also sometimes been called "chocolate fondue" starting in the 1930s.

6 ways to make the best instant noodles of all time

Every student worth the name loves noodles. Not only are they stupidly easy to cook (except that time you accidentally added way too much water, shh, we won't tell) but they can also be as cheap as $1.00 a packet. The problem is they get pretty boring on their own, and the flavor sachets aren't exactly renowned for their nutritional value. But at the end of the day, there are more benefits than negatives in instant noodles. And I will shortly tell you why!


So we've rounded up some awesome cooking hacks to help your noodles truly deserve the name 'super'.

1. Use condiments

We're not talking about adding ketchup to your ramen (please, NOT again) but splashing on a few simple sauces that require no extra cooking.

Your best options are things like Thai curry paste, fish sauce, harrisa (a hot chilli paste), miso paste, and rice vinegar, which can all be found in the world foods aisle of your supermarket.

Pictured left are noodles from Malaysia with spicy chili dressing - instant noodles made delicious with a mixture of chili seasoning, soy sauce, sesame oil, rice vinegar and honey.

If you're not feeling adventurous, simply swap the flavour packet from your noodles with some low-salt chicken stock, as an excessive amount of sodium comes in those little sachets. Finish with a sprinkling of pepper or chili flakes.

2. Make latkes

Source: honestcooking.com

Latkes, if you've never had them (poor thing), are essentially fried potato and onion pancakes often eaten with sour cream. In recent years latkes have become very popular among students and housewife's. Although its very popular in Asia, it's not well known in the west. There are thousand ways on how to make Latkes, some people used to say different strokes for different folks!

Some internet genius decided to mix things up a little, however, and make latkes out of a packet of super noodles.

Simply tear up your instant noodles, stir them together with half a sliced onion, a tablespoon of flour, and an egg. Season and then fry in a hot pan. It sounds like a disaster right? But just look at it. It's your destiny.







3. Add simply peanut butter

Source: boredbug.com

If you think we're crazy, then you think Martha Steward is crazy too. Adding smooth peanut butter to your noodles is a cheap way to get that Pad Thai taste. This dish is simple but not for everyone, especially if you do not like nutty flavors. Add but do not cook pea nut butter! (Just in case, we never know!)

Try out this crunchy peanut butter and chicken ramen upgrade to make your cheap packet of noodles into a full blown meal. If you really cant make it without chili, then simply go for it and add some too! Hang on, dont add too much soy sauce.

4. Add some veggie

Source: yummytummyaarthi.com

Pretty obvious really. Chop up some old faves like pepper, spinach, or bean sprouts, or add some vegetables that require a little extra cooking such as bok choi, cabbage, or broccoli.

I personally love to add more veggie in instant noodles. Make the dish more leafy and green, that does not cost much time and is very economic too. If raw, then dont forget to wash the veggies before consumption.Hmm, now I am going to have some for tonight, too much talking about veggies makes me want to prepare an instant noodle veggie dish right now! 

5. Make a mac and cheese

Source: seriouseats.com

There isn't a single dish which cheese can't improve, and instant noodles are no exception. Ramen + cheese = ramac and cheese. Simply create a cheese sauce with milk, butter and your favorite cheese, stir in your cooked noodles, and stick it in the oven until the top is brown and bubbly. One of the most suitable cheeses are Cheddar or Gruyere Swiss cheese. The brand of the instant noodles is not crutial to make a cheese mac instant noodle dish. Most important is timing and do not over melt the cheese. All in all this dish can be more expensive than other instant noodles dishes provided that the cheese is authentic and not a fake imitation.

6. Throw in some meat

Chopping up and throwing in some chicken or pork is a guaranteed win, but you can also make some pretty delicious dishes with bacon.

Vegetarians can add tofu to bulk up their instant noodle meal. I love to use canned corn beef from Libby's. Or you can also add some crispy bacon. The instant noodles meat choice is wide and not necessarily expensive. Make sure that the dish does not end up too salty. A fresh egg makes up a nice addition. In fact, the first instant noodle was the chickin' noodle in the seventies invented by Momofuku Ando in Japan. He loved to enjoy instant noodles till his last day of life. Mr. Ando had a real passion for noodles. Thanks to him we can all enjoy great instant noodles today! :)

Samyang Ramen Spicy Chicken Noodles