One of the greatest pleasures that winter brings us is undoubtedly enjoying a delicious fondue. It's cold outside and the windows are fogged up with moisture, but inside the house the warmth of the flame, the smell of melted cheese and the embrace of a gathering with family or friends, brings warmth back to these cold months.
You can also opt for more elaborate or complicated recipes, but if you stick to the basic principles of fondue, it is an easy, elegant, delicious and very practical dish if you don't have much time to improvise a dinner at home. " Fondue" - open a nice bottle of wine and that's it!
At home we are true fondue lovers and it is not surprising that the latest addition to our store is the Caro Deer fondue by Khun Rikon. A real gem that we are going to explain a little more about in this post.
This Caro Deer fondue set with Rechaud Modern base was designed in Switzerland and manufactured in Germany. The Nordic mentality is evident in its perfect finishes – let's not forget that they are the true experts when it comes to fondues!
If any of you have had the chance to see it up close, you will agree with me that it is a set with an exquisite design and exceptional quality. The saucepan, 23 cm in diameter, is made of white ceramic with typically Swiss decoration and can be used on any stove, including induction. The base is made of cherry wood and a varnished nickel grid to prevent rust.
Browsing the internet I found this original recipe prepared with Caro Deer Fondue. I will try to recreate it when I am a little more recovered from pregnancy. If anyone gets ahead of me, please send me presentation photos. I would love to see everyone's interpretation of the recipe!
Tomato and cheese fondue with a spicy touch and olive bread cubes.
Ingredients:
30 g butter
1 pepperoncini or chilli pepper, washed, seeded and cut into thin strips
1 clove garlic, peeled and crushed
1 small onion, peeled and finely chopped
350 ml white wine
4 tablespoons tomato puree
3 tomatoes, washed, cored and diced small
Gruyere cheese 400g
200 g of parmesan
Cheese 200g Fribourg Vacherin
Corn flour 4 teaspoons
Kirsch (cherry brandy)
Freshly ground pepper
¼ tablespoon oregano, finely chopped
1 tablespoon parsley leaves
Olive bread 1 kg, coarsely diced
Melt the butter in the ceramic saucepan, add the garlic, onion, diced tomatoes, tomato puree and leave it on low heat for approximately 1 minute.
Warm a little with white wine and then add the cheeses. Bring to a boil over low heat while stirring constantly.
Dissolve the corn flour in the kirsh and add finely chopped pepperoncini.
Bring back to the boil while stirring continuously. Season to taste with pepper and add oregano and parsley to taste.
Enjoy your meal!
If you are thinking about what to give this Christmas, we invite you to see ourcollection of fondues at Claudia&Julia . One thing to keep in mind is that almost all of our fondues (except the mini cocottes) are suitable for use over direct heat. In all cases, once the cheese is melted, we can serve it on the table and keep it warm with the flame at the base.
Without a doubt, a great gift that will surely melt the hearts of cheese and melted chocolate lovers… mmmm, I love dipping pieces of fruit in hot chocolate!
