SWISS CHRISTMAS DINNER -Fondue Chinoise & Sauces

Keeping up with recycling :))) oh who'd have thought it but I got a lot of hits since I post that  old stuff again :) :)  yes I am a saddo and check the hits on this blog frequently :)

We'll be having this on 24th with a dear friend and I will of course make the Sauces myself and maybe invent a new one or two:)

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Traditionally Swiss December 2004


Swiss Christmas dinner

The traditional British Christmas dinner is turkey with stuffing, brussel sprouts, roasted parsnips and Christmas pudding with brandy butter. Nowadays THE Christmas dinner of the Swiss is Fondue – Meat Fondue that is. A non –confirmed rumour says, that Swiss butchers invented Meat Fondue around 60 years ago. The good thing about a festive dinner like this is that the hostess does not need to spend endless hours sweating over a hot oven in the kitchen. During a Meat Fondue, everyone prepares his/her own food at the table.

Basically, the term Fondue for a meat version is WRONG!! Fondue comes from the French verb *fondre* which means melting. This is right for cheese fondues or chocolate Fondues, where you melt something to get a creamy mass into which you can dip things on a long fork. The correct description would be to call it something like BOUILLI, but then Bouilli Boeuf is usually a tough piece of beef, that needs long hours of cooking until it is eatable (in CH it is called SIEDFLEISCH). Therefore, the term Fondue is preferable when describing this dish. (Technically the only difference is that everyone sits around the table and COOKS - instead of DIPS - their meat in a pot over a rechaud with long forks) :-)



What are the different *Fondues*:

FONDUE CHINOISE thinly sliced, rolled beef (or other meat) cooked in broth

FONDUE BOURGUIGNONNE cubed beef cooked in oil/lard/coconut fat

FONDUE VIGNERON beef cooked in red wine

FONDUE NEPTUN different kinds of fish and shellfish, cooked in either chicken stock/or white wine or a mix of both, the fish is cooked in tiny baskets not on a fork.

FONDUE TEMPURA vegetables, shellfish and mushrooms, first dipped in a batter then cooked/fried in oil



When ordering for a fondue, one should calculate approximately 200gram/7 oz of meat/fish/vegetable per person. Amounts may vary, depending on your guests eating abilities as well as available side dishes. Common Side dishes are: French fries, crisps, bread, rice, mixed salad etc.

The most important thing to go along with these *fondues* are the sauces, here are some favourites in an easy to prepare manner. I have experimented with many bases to make fondue sauces and in my experience, plain SOUR CREAM the best. Plain Yoghurt tends to acidic and thin, Mayonnaise too fat, and Curd (Quark) has a floury aftertaste....but that is just MY personal opinion!!


For the following recipes, unless otherwise stated, the basis is approximately 200ml/7 fl oz of sour cream for each sauce.



COCKTAIL SAUCE

125ml/4 fl oz sour cream

125ml/4 fl oz Ketchup

up to three tablespoons Mayonnaise

a dash Worcestershire sauce

1-2 dash lemon juice

salt and pepper to taste



HORSERADISH SAUCE

grate half an apple on a fine grater

add horseradish, freshly grated or preserved to the taste you like

give it a few turns of the peppermill



CURRY SAUCE

Add GARAM MASALA and /or Curry powder

2 slices of finely chopped pineapple OR

1 halve of a peach OR

2-3 halves of apricot (All canned fruits)

1-2tblsp. Mayonnaise



GARLIC SAUCE

Add freshly squeezed cloves of garlic and 1 finely chopped, deseeded jalapeno pepper, (to taste). If you want to kiss under the mistletoe after the meal, there's a less smelly variation :-) Add some chilli- garlic sauce from LEE KUM KEE (available in the  MIGROS in CH), this is still tasty but less smelly :-)


HERBS SAUCE

Add freshly chopped herbs, such as parsley, chives, a little tarragon and

cilantro, season with salt and pepper and a pinch of paprika.



SYLV'S GINGER-LEMONSAUCE

Add freshly grated ginger, lemon zest a squiert of juice and if you can get it chopped lemon scented thyme (Zitronenthymian), if you can't get it, use normal thyme, if you used dry one, then only add about two pinches as dried herbs are stronger in taste than fresh ones. Season with salt and pepper or the lemon pepper mix ( Zitronenpfeffer)



SAUCE SOUBISE (ONION SAUCE)

peel and coarsely chop two onions and 2 cloves of garlic,

melt a small knob of butter in a pan, add onions and garlic, cook

covered slowly until soft, if you like you can add a dash of white wine, but really only a dash .

Puree the onions in a blender and set aside to let them cool down. Once

cooled, whip 250ml/8fl oz heavy cream and fold into the onion puree.

Careful, if you add too much of the purree the sauce becomes too runny!!!

©sylv 2004

Ps. This articles have been researched and written by me the recipes are my own creation, please if you copy this.....respect the work behind it by resepcting the (c) and give me the credit for MY work !!!