Fondue                           

The fondue is a typical Swiss food, originating in the Jura mountain ranges and north of the Alps near the French-Swiss border. Original fondue, which spread to neighboring regions of France and Italy, was a cheese fondue. It has led tomany variations and its fame has spread to many countries.

Consists in immersing a skewer with small pieces of food in hot liquids such as melted cheese, oil and chocolate in a small pot of clay or cast iron, common to all the guests and placed in the center of the table, the container caquelon called typical or fondue for Spanish speakers. Diners are served using a metal skewer two or three points, with which introduced into the cheese pieces of bread, chunks of meat in the oil, fruit orchocolate variant.

The origin of the recipe could be found in the ancient custom of the shepherds andmountaineers to heat the pieces of old cheese, so hard, not just to soften them, but alsoto form a hot meal. The first version of fondue appears in 1825 in the book of French chefJean Anthelme Brillat-Savarin's Physiologie du gout, who claimed to have discovered in the Canton of Vaud. The cheese melted in a mixture of eggs and butter. This old versionis repeated throughout the nineteenth century (Alexandre Dumas father named in hisGrand dictionnaire de cuisine in 1873) until the publication of a recipe without eggs andwhite wine in the cookbook La cuisine pratique (The kitchen practice), winner of theSwiss culinary exhibition in Zurich in 1885. One can infer from this that the Swiss fonduein its current form, with wine and cheese, pre-date 1885. The cheese fondue is also a traditional dish in the French regions of Savoie and Franche Comte, and in the Italian regions of Valle d'Aosta and Piedmont. In Savoie, fonduebecame fashionable in the 1930s and has since become a classic of regional tourism.

Cheese fondue: (5 people)

Ingredients:

Ingredients:

• Cheese: Gruyere (500 gr.)    Emmental (300 gr.)     Appenzel (can substitute or alternative mix)
• Garlic.
• Dry white wine.
• Lemon.
• Brandy and cornstarch.
• Black pepper.
• Curry.
• Previous day's bread.

Preparation:

1. Prepare the tools carefully. The Caquelon (special container for fondue), the stove to heat it on the table and the spikes (long holders) are required. Handling the stove (take care because if you don´t be carefully, you can burn). Use the appropriate alcohol. Fill the bowl of alcohol. Leave ready to turn on the table, taking care not to drip any alcohol on the tablecloth.
2. Take the Caquelon and rub a couple of garlic until garlic leave a film on all surfaces. Apart prepare the cheese. Emmental and Gruyere, grated best, the most tender (nipple, gorgonzola, etc.) cut into small pieces.
3. Put the Caquelon over medium heat in your kitchen. If a hurry add small glass of white wine and the juice of half a lemon and wait until you are about to boil. Then add the cheese. However, our tip is that just add a little wine without haste, the remaining wine and lemon juice until the liquid cheese to be creamy support and not be too solid.It is very important to move well in the cheese melts Caquelon while. Do it with a wooden spoon and do not move the cheese making "eight". We insist, does not steer: make "eight" large, throughout the Caquelon, while moving the cheese quickly.
4. When the cheese has melted, some additions may have given him problems (nipple, gorgonzola, etc..). Add a few tablespoons of cornstarch dissolved in a little brandy. Gradually add the mixture. Continue to "eight" vigorously and cheese will link. (you can add a little brandy, which gives a delicious taste)
5. With the cheese and tied, add black pepper and curry to taste. If you choose to be conservative, may be pepper and curry to the table, and when placing the top of the stove Caquelon on the table, go adjusting the amounts of pepper and curry (or nutmeg) to taste of the guests, according to the go testing and receiving impressions ... 
6. Place the top of the stove Caquelon already on the table where they eat. Please cut the bread given by way of trying to split the crust of bread to all guests. Place the bread on hand for guests. 

Healthy:

Besides calories cheese contains the following nutrients:

Provides vitamins A, D, B12 and B2, which protect against infection, skin care, enhance healing and promote the smooth functioning of the cardiovascular and nervous system.

It contains good quality protein, like red meat, which help build, repair and maintain body tissues.

It is rich in calcium and phosphorus, which help form andcremiento bones. A serving of 100 grams of cheese equals a contribution of 1000 mg of calcium, more than enough for the daily requirement of this mineral.

 

Chocolate fondue:

Ingredients:

 

• Cream : 200 CC
• Bittersweet chocolate: 300g
• Condensed  milk
• 1 can
• grated orange peel
• 1 tablespoon
• orange liqueur: 50CC

 

Preparation

  • It made ​​the cream in a pan suitable for heating in flame.
• Allow to warm to avoid coming to the boil, over low heat
• Cut the chocolate and add to pot. It will gently stirring until completely melted
• Then add the condensed milk, orange zest and liqueur
• It will stir everything until a smooth cream and clear
• Remove from heat and change to a suitable container to serve on the board
• To bathe in chocolate can be peeled and cut different nuts or fruits such as strawberries, kiwis, bananas, apples, oranges, etc.. You can also bathe cakes, cookies and all kinds of sweet pastries such as croissants, muffins, meringues i want all those who cut into cubes (the size of a mouthful) or stuck on a skewer 

 

Healthy:
The nutritional and energy value of the chocolate is very high. In fact, cocoa provides 293 calories per 100 grams and
chocolate,depending on their composition, brings between 450 and 600calories.

Because of its energy supply, is a product recommended forsituations requiring an additional energy input such
as in sports orintense physical exercises.

Group members:

Camilo rodriguez

Oscar Yopasa

Paola Restrepo

Daniela Marquez