Ingredients with Measurements:
- 1 pound of Gruyere cheese, grated
- 1 pound of Emmental cheese, grated
- 1 tablespoon of cornstarch
- 1 garlic clove, halved
- 1 cup of Akvavit
- 1 tablespoon of lemon juice
- Salt and pepper to taste
Special equipment needed:
- Fondue pot
- Fondue forks
Step-by-step instructions:
1. In a bowl, mix the grated Gruyere and Emmental cheese with cornstarch until well combined.
2. Rub the inside of the fondue pot with the halved garlic clove.
3. Pour the Akvavit into the fondue pot and heat over medium heat until it starts to simmer.
4. Add the cheese mixture to the pot, stirring constantly until the cheese is melted and smooth.
5. Stir in the lemon juice and season with salt and pepper to taste.
6. Keep the fondue warm over low heat.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Medium heat for simmering the Akvavit, low heat for keeping the fondue warm.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 450
Total fat: 35g
Saturated fat: 22g
Cholesterol: 110mg
Sodium: 500mg
Total carbohydrates: 4g
Protein: 27g
Substitutions for ingredients:
You can substitute Gruyere and Emmental cheese with other types of Swiss cheese.
Variations:
You can add chopped herbs, such as thyme or rosemary, to the fondue for extra flavor.
Tips and tricks:
- Make sure to stir the cheese mixture constantly to prevent it from burning or sticking to the bottom of the pot.
- If the fondue is too thick, you can add a splash of Akvavit or milk to thin it out.
- Serve the fondue with bread cubes, vegetables, or fruits for dipping.
Storage instructions:
Leftover fondue can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the fondue, place it in a saucepan over low heat and stir constantly until heated through.
Presentation ideas:
Serve the fondue in the fondue pot on a platter with the dipping items arranged around it.
Garnishes:
Garnish the fondue with chopped herbs or a sprinkle of paprika.
Pairings:
Akvavit pairs well with seafood, so you can serve this fondue with shrimp or crab.
Suggested side dishes:
Serve the fondue with a salad or roasted vegetables for a complete meal.
Troubleshooting advice:
If the fondue is too thick, you can add a splash of Akvavit or milk to thin it out.
Food safety advice:
Make sure to keep the fondue warm and stir it frequently to prevent bacteria growth.
Food history:
Akvavit is a traditional Scandinavian spirit made from potatoes or grain and flavored with herbs and spices.
Flavor profiles:
This fondue has a rich and creamy flavor with a hint of Akvavit.
Serving suggestions:
Serve the fondue as a main course or as an appetizer for a party.
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Region: Norwegian