INGREDIENTS: For 6 people: 400 g of Comté cheese, 400 g of
Emmental cheese, 400 g Beaufort cheese, 6 glasses of white wine from Savoie, 1
clove of garlic, grated nutmeg, strong mustard, pepper, 600 g bread and a drop
of kirsch
PREPARATION: Cut the bread into chunks, keeping the crust on
each chunk so that they stay on the forks. Cut the cheese into fine slithers or
small cubes. Rub the bottom and sides of the fondue dish (made of cast iron or
pottery) with the garlic. Pour in 5 glasses of wine (keep the 6th glass to
adjust the thickness at the end) and heat gently. Add the cheese to the hot
wine gradually, stiring gently with a wooden spoon in a figure of 8 until the
cheese melts. Add half a teaspoon of nutmeg, a pinch of pepper, a tablespoon of
mustard and a tablespoon of kirsch and continue to stir. When the fondue is
ready put it on the lighted heater on the table.
Put a chunk of bread on
the special fondue forks and dip it into the fondue. The first person to loose
his bread in the cheese pays for a round of drinks.
TARTIFLETTE
INGREDIENTS: For 8 people : 2 Reblochon cheese (fermier and
ripe), 2 kg of potatoes, 400 g of bacon bits, 1 large onion, milk or
cream.
PREPARATION: Steam cook the potatoes . Scrape the skin of the
reblochon cheeses and cut them in half lengthwise. Cook the bacon bits. When
the potatoes are cooked, peel them and cut them into slices. Put the potatoes,
bacon and onions in a dish and cover with the reblochon cheese, skin side up so
that it melts into the other ingredients. Add 4 tablespoons of cream. Cook in
the oven (n° 6) until the reblechon has melted.
Serve immediately with a
green salad and white Savoie wine.
SAVOYARDE OMELETTE
INGREDIENTS: For 6 people: 7 eggs, 370 g potatoes, 90 g butter,
150 g beaufort or comté cheese, chives, salt and white pepper.
PREPARATION:
Peel the potatoes. Cut them into slices. Heat 60
g butter in a saucepan and add the potatoes. Cook over a strong heat , stiring
regularly. Drain and add the salt and pepper.
Beat eggs in a bowl and add
salt and pepper. Cut cheese into small cubes and add them to the eggs.
Continue to beat. Add the cooked potatoes to the mixture.
Heat the rest of
the butter in a saucepan and add the mixture. Cook the omelette gently.
MIMICHE TART
Butter a 6 person, 25 cm diameter baking tin. Sprinkle 90 g
sugar. Peel 1 Kg apples. Cut them into quarters and put them in the mould,
filling in any gaps with large slices.
Heat for 15 minutes over a gentle gas
to check the caremelisation. Put in the oven (n° 6) for approximately 15
minutes. Take out and put on a bed of pastry (shortcrust or puff), slightly
bigger than the diameter of the baking tin, and put back into the oven for
another 15 minutes. Take out when cooked and turn over onto a plate.