Fondue is a Swiss classic that fits perfectly into the atmosphere of a winter holiday.
The intention is to spend a long time by the fondue pot. Eeva Paljakka
This dish is the uncrowned king of winter dishes. A steaming cauldron placed in the middle of the table and a live fire warm the holidaymakers both internally and externally.
If the cold hasn’t made your cheeks redden, the fondue treat will do it at the latest. Of course, the wine mixed with the cheese fondue is also poured into the glass.
If anything, Swiss fondue is suitable for winter, as a food after outdoor activities and as a food to be enjoyed with family or friends.
Almost everything you can find in the cupboard is suitable for dipping in the fondue pot. Bread is the most popular, but for dipping, for example, large capers, marinated olives, mushrooms are suitable. In addition, different vegetables (cauliflower, carrot) give a good variety to the food.
However, there are few Finnish restaurants that offer fondue.
One rarity is the Kuusi palaa restaurant of the Marski by Scandic hotel in Helsinki, another restaurant is the family restaurant Mystuu, also located on Uudenmaankatu in Helsinki. Its kitchen prepares fondue all year round. As you know, the Nokkala lighthouse in Espoo also offers fondue.
Marski’s blini weeks ended in the first week of the winter holidays, when it was replaced by fondue. Restaurant manager Toni Kleemola says that fondue is already on the menus of the Kuusi palaa restaurant for the third time during the winter holidays.
The more obviously there is a demand for this more special food.
Kuusi palaa restaurant offers three different fondues: cheese, meat and chocolate.
Each cauldron has a large selection of different dipping ingredients. Pieces of bread and French fries are part of both the cheese and meat portions.
– The purpose is to snack, enjoy and chat by the fondue pot, Kleemola says.
Since Finnishness is the main theme of the restaurant, the cheese fondue uses cheddar from the domestic Jukola cheese and, in addition, gruyère aged for 12 months.
Meat fondue is served with, among other things, beef brisket, mushrooms, pickles and roasted peppers. Eeva Paljakka
In the base of the broth of the meat fondue, the liquid created during the preparation of the long-braised venison breast of the ala carte portion has been used.
Kleemola reveals that last year’s most popular fondue was chocolate. This year, the fondue also includes Fazerina among the dark chocolate.
Easy home fondue
You can make a really easy version of fondue at home in the oven. The chef who created the recipe Risto Mikkola wishes that during the winter holidays families would have time to sit at the same table and eat.
– What’s nicer than making an incredibly easy oven fondue, sitting down at the table and chatting with the family while eating good food. We don’t just fill our bellies, but really focus on the other diners as well, Mikkola encourages.
Oven fondue is social eating where you dip bread into melted and stretchy cheese. Everyone can have their own cheese pan in front of them, or you can melt the cheeses in one big pan.
There are several cheeses in the recipe, but according to Mikkola, the cheeses in the fridge work great. As long as you don’t put mozzarella de buffala in the pan. Namely, when it melts, it releases liquid.
Chef Risto Mikkola’s oven fondue is a kind of mixture of fondue and raclette. Roni Lehti
– Emmentals and gruyères are great for heating. After all, they also make a good glaze for dishes. Blue and white cheese can also be included. This is nice food, because almost anything goes, Mikkola laughs.
Another Swiss cheese delicacy, raclette, is combined in Mikkola’s instant fondue. In it, the cheese is melted in the raclette grill on the table and poured over the potatoes, pickles, jam onions and mini corn on the plate. According to Mikkola, a fresh salad also works well with cheese.
Quick oven fondue
100 g brie
100 g of Emmental
100 g of mozzarella
100 g of blue cheese
50 g Parmesan
50 g manchego
12 cherry tomatoes in halves
1 pot of basil
1 sourdough bread, sliced
1. Cut the cheeses into large pieces. Put the cheeses in a cast iron pan. Add the halved tomatoes. Roast in a 180 degree oven for 12 minutes.
2. Add basil leaves on top and serve with sourdough bread.