One of the greatest pleasures winter brings us is undoubtedly enjoying a delicious fondue. Outside it’s cold and the windows are fogged with steam, but inside the warmth of the flame, the smell of melted cheese, and the embrace of a gathering with family or friends bring warmth back to these frigid months.
You can also opt for more elaborate or complicated recipes, but if you stick to the basic principles of fondue, it’s an easy, elegant, delicious dish and very practical if you don’t have much time to throw together a dinner at home. “Foundir”, open a nice little bottle of wine and you're all set!
We’re true fondue lovers at home, so it’s no surprise that the latest addition to our store is the Khun Rikon Caro Deer fondue. A real gem that we’ll tell you a little more about in this post.
This Caro Deer fondue Set with Rechaud Modern base has been designed in Switzerland and manufactured in Germany. You can see the Nordic mindset in its perfect finishes; let's not forget they are the true experts when it comes to fondue!
If any of you has had the chance to see it up close, you'll agree with me that it is a Set with an exquisite design and exceptional quality. The pot, 23cm in diameter, is white ceramic with typically Swiss decoration and can be used on any stovetop, including induction. The base is made of cherry wood and a varnished nickel grate to prevent rust.
Browsing the internet I found this original recipe made with the Fondue Caro Deer. I’ll try to recreate it when I’m a little more recovered from pregnancy. If anyone gets to it before I do, send me presentation photos. I’d love to see everyone’s take on the recipe!
Tomato and cheese fondue with a hint of heat and small cubes of olive bread.
Ingredients:
30 g of butter
1 pepperoncini or chili pepper, washed, seeded, and cut into thin strips
1 clove of garlic, peeled and crushed
1 small onion, peeled and finely chopped
350 ml of white wine
4 tablespoons of tomato puree
3 tomatoes, washed, cored, and cut into small cubes
Gruyere Cheese 400g
200 g Parmesan
Cheese 200g Fribourg Vacherin
Corn flour 4 teaspoons
Kirsch (cherry brandy)
Freshly ground pepper
¼ tablespoon of oregano, finely chopped
1 tablespoon of parsley leaves
Olive bread 1 kg, cut into large cubes
Melt the butter in the ceramic pot, add the garlic, onion, diced tomatoes, and tomato purée, and let it simmer for about 1 minute.
Warm slightly with white wine, then add the cheeses. Bring to a gentle boil over low heat, stirring constantly.
Dissolve the corn flour in the kirsch and add finely chopped pepperoncini.
Return to a boil while stirring continuously. Season to taste with pepper, and add oregano and parsley to taste.
Enjoy your meal!
If you're thinking about what to give this Christmas, we invite you to check out our Fondue collection at Claudia&Julia. One thing to keep in mind is that almost all our fondue pots (except the mini cocottes) are suitable for use over direct heat. In all cases, once the cheese is melted, you can serve it at the table and keep it warm with the base burner flame.
Without a doubt, a wonderful gift with which you'll surely melt the hearts of lovers of cheese and melted chocolate… mmmm I love dipping little pieces of fruit in hot chocolate!
