Warmth in winter dining
Fondue is part and parcel of winter relaxation. Invite your friends to an atmospheric dinner to enjoy this Swiss national dish. According to general interpretation, the name fondue comes from the French expression faire fondre, which means melt.
The welcoming table setting was created with a modern mix of red and white tableware, checks and bamboo. The canvas napkin serves as a colourful placemat. Ready-cut squares of bread with bamboo servers for each guest are an attractive detail. Instead of flowers, a simple decoration consisting of cheese and suitably coloured fruits on a plate has been used as a centre piece.
Black tea, white or red wine are traditionally accompanying beverages for fondue
Products used for table setting:
Sara tableware
Rondo wine glasses
Melissa cutting board and servers (bamboo)
Sara napkins
Sara kitchen towels
Fondue
Select a thick-bottom saucepan or fondue pot to melt/serve the cheese. For a basic recipe, mix two types of cheese together. According to preference, use Gruyère, Appenzeller or Friburger-Vacherin. Allow approximately 150 g per person. Place the pot on the stove and rub a little garlic into it just before introducing the cheeses. Flavour the melting cheese with acidic white wine or kirsch. Thicken the melted cheese with cornflour mixed with a little water. According to taste, lemon juice, nutmeg, coriander or black pepper can be used to season the cheese mixture. When the cheese has melted, transfer the pot to the table over a spirit lamp.
Crispy squares of French bread are traditionally dipped into the melted cheese. To accompany the fondue gherkins, pickled onions, cherry tomatoes, and a bowl of lettuce can be served. Smoked elk or reindeer meat Finnish style can be served as a more filling accompaniment. As a playful addition to the evening, anyone who drops their bread into the cheese can take turn in rendering a winter poem or song.