|
History of Fondue
During the frigid Swiss winters snow covered mountain valleys isolated villages
and towns. Consequently fresh food became scarce. Towns people had to rely upon
locally made foods. These were produced by area cheese makers in the summer
months.
During winter months these cheeses became dryer and more unpalatable. Out of
necessity came a wonderful dish, the fondue. It's named derived from the French
word fondue - meaning to melt or to blend. This was exactly what the stale
cheese needed to make it more digestible.
The cheese was melted in a earthenware pot called the caquelon. Local wines and
seasonings were added and even the stale bread tasted delicious after it was
swirled in the creamy cheese sauce. |
|
Mexican Fondue
1 onion chopped
5 T. butter
2 16 oz. can crushed tomatoes
salt to taste
6 drops Tabasco sauce
1 t. Mexican oregano
2 T. flour
1/2 C. evaporated milk
1 C. cheddar cheese shredded
Saute onions in 3 T. butter. Add tomatoes and simmer for 1 hour. Add salt,
oregano and Tabasco. Mix flour and butter together. Stir into tomato mixture.
Stir in evaporated milk. Just before serving add cheese. Let it melt, but do not
boil.
Serve in a fondue pot with taco chips.
|
|
