Fondue Normande (Normandy-Style Fondue)
"Fondue is usually associated with Savoy and Switzerland, this brings a great twist on the normal fondue. Normandy is known for its cheeses, and it is very common to eat many of these hot and melted so this is a great mix of different French cuisines."
photo by breezermom
- Ready In:
- 35mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 400 g camembert cheese
- 400 g pont-l'eveque cheese
- 400 g livarot cheese
- 4 teaspoons cornstarch
- 400 ml cider, with alcohol (French style would be best)
- 1 garlic clove
- 300 ml calvados
- 1 -2 rustic baguette (depending on how much bread you eat)
- salt
- pepper
directions
- Remove the cheese rind, cut into pieces.
- Rub the fondue pot with garlic.
- Put the pieces of cheese in the fondue pot.
- Add the cornstarch diluted with warm cider on low heat, stirring constantly until cheese is completely melted and mixture is smooth.
- Then add salt, pepper and the calvados .
- Enjoy as you would normal fondue.
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Reviews
-
My son and I both love "cheese dip" and I told him I'd be making a French one and he'd have to use bread instead of chips.....he was a good sport and went along with the idea. LOL. This fondue has a bit of sweetness, and the crusty baguette is the perfect counterpoint. A bit expensive to do here in the States on a regular basis, but a really great recipe to try during ZWT. Thanks for sharing.
Tweaks
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My son and I both love "cheese dip" and I told him I'd be making a French one and he'd have to use bread instead of chips.....he was a good sport and went along with the idea. LOL. This fondue has a bit of sweetness, and the crusty baguette is the perfect counterpoint. A bit expensive to do here in the States on a regular basis, but a really great recipe to try during ZWT. Thanks for sharing.
RECIPE SUBMITTED BY
<p>Thanks in advance if you are making any of my recipes, and I hope that you like them as I do. <br /> <br />I grew up in the US, but I have spent most of the last few years in Europe now live in Germany, with my German husband. Much of the time that I have lived in Europe, I have lived in international student housing so I have lived with and cooked with people from all over world. I have also have had to learn to improvise a bit because it isn't always easy to get the foods I miss from the US here. <br /> <br />My husband is a good cook and likes to cook when he has time, but he quite often makes what he knows, mainly German food. So I am the one feeding him strange things. :D My husband has recently taken up hunting so I am having to learn how to cook game: wild boar, deer, hares and geese are the most common things hunted here. It isn't easy to find things for wild boar so I am trying to publish ones that I find that we really liked. <br /> <br />I like Recipezaar because I can easily find recipes for whatever I am in the mood, or whatever I happen to have laying around when I am too lazy to walk to the supermarket. :) I like trading tips with the people at the Asian and the German/Benelux forums, I lurk there mostly, but post when I have questions or think that I can help. <br /> <br />My reviews are mainly 4 or 5 stars because I won't try anything that I don't think that I will like. 5 stars is it was great, will make again, only very minor changes were made, if any. 4 stars is it was very good, will probably make again, made some changes to adjust to my taste. 3 stars is it was okay, probably won't make again but I didn't really mind eating it. I haven't had anything here that I thought was lower than that, which is good with how picky I am. I'll try most new things if it sounds good, but I am not afraid to say if I don't like it. I quite often make my own recipes out of some of the ones I find here, and don't post recipe reviews if I radically changed it.</p>
