Swiss Jura - Cooking with the Green Fairy | What's cookin'
Recipes in this Video
Fondue moitié-moitié hails from the mountainous regions of Switzerland, where cheese-making traditions thrive. This dish combines two iconic Swiss cheeses, gruyere and emmental, creating a rich and creamy experience perfect for communal dining. Traditionally enjoyed during winter gatherings, fondue has become a beloved dish worldwide, with variations adapting to local tastes.
Ingredients
- ●gruyere cheese
- ●emmental cheese
- ●dry white wine
- ●garlic
- ●lemon juice
- ●cornstarch
- ●nutmeg
- ●black pepper
- ●bread
- ●kirsch
- ●salt
Instructions
- 1Grate the gruyere and emmental cheese and set aside.
- 2Rub the inside of a fondue pot with garlic cloves.
- 3Pour dry white wine into the pot and heat over medium heat until simmering.
- 4Add grated cheese gradually, stirring constantly until melted and smooth.
- 5In a small bowl, mix cornstarch with lemon juice to create a slurry.
- 6Stir the cornstarch mixture into the melted cheese to thicken.
- 7Season with nutmeg, black pepper, and salt to taste.
- 8Transfer the pot to a fondue burner to keep warm.
- 9Cut bread into bite-sized cubes for dipping.
- 10Serve with kirsch on the side for drizzling over the fondue.
Ingredient Alternatives
gruyere cheese
Cheaper: emmental cheese
Emmental can provide a similar texture and flavor at a lower cost.
emmental cheese
Cheaper: gruyere cheese
Gruyere can be used as a less expensive alternative.
dry white wine
Cheaper: chicken broth
Chicken broth can replace wine for a non-alcoholic version.
kirsch
Cheaper: white grape juice
White grape juice can mimic the sweetness of kirsch without alcohol.
Techniques
Equipment
Also Known As
This dish is a French classic that showcases the unique flavor of absinthe, often associated with the bohemian culture of the late 19th century.
Ingredients
- ●4 trout fillets
- ●1/4 cup absinthe
- ●2 tbsp olive oil
- ●2 cloves garlic, minced
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1 tbsp fresh parsley, chopped
- ●1 lemon, sliced
Instructions
- 1Heat olive oil in a large skillet over medium heat.
- 2Season the trout fillets with salt and black pepper.
- 3Add the minced garlic to the skillet and sauté for 1 minute until fragrant.
- 4Place the trout fillets in the skillet, skin side down, and cook for about 3-4 minutes until the skin is crispy.
- 5Carefully flip the fillets and cook for another 2-3 minutes on the other side.
- 6Remove the skillet from heat and carefully add the absinthe to the pan.
- 7Using a long lighter, ignite the absinthe to flambé the trout. Allow the flames to subside naturally.
- 8Once the flames are out, add the chopped parsley and lemon slices to the skillet.
- 9Serve the trout fillets hot, garnished with parsley and lemon.
Equipment
Ingredients
- ●4 large egg whites
- ●1/2 cup granulated sugar
- ●1/4 cup absinthe
- ●1 cup heavy cream
- ●1/4 cup powdered sugar
- ●1 tsp vanilla extract
- ●1/4 cup water
- ●1/2 tsp gelatin powder
Instructions
- 1In a small bowl, sprinkle the gelatin over the water and let it bloom for about 5 minutes.
- 2In a mixing bowl, whip the heavy cream with the powdered sugar and vanilla extract until soft peaks form. Set aside.
- 3In another bowl, beat the egg whites until soft peaks form, then gradually add the granulated sugar while continuing to beat until stiff peaks form.
- 4Gently fold the whipped cream into the egg whites until well combined.
- 5In a separate bowl, mix the absinthe with the bloomed gelatin until dissolved, then fold this mixture into the egg white and cream mixture.
- 6Pour the mixture into individual serving cups or a large soufflé dish.
- 7Cover and freeze for at least 4 hours or until set.
- 8Before serving, let the soufflé sit at room temperature for about 10 minutes to soften slightly.
- 9Garnish with additional whipped cream or a sprinkle of powdered sugar if desired.
Equipment
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