Ingredients with Measurements:
- 1 garlic clove
- 1 1/2 cups dry white wine
- 1 tablespoon lemon juice
- 1 pound Alpkäse cheese, grated
- 1 tablespoon cornstarch
- 1/4 teaspoon freshly grated nutmeg
- Freshly ground black pepper
- Cubed bread, boiled potatoes, and vegetables for dipping
Special equipment needed:
- Fondue pot
- Fondue forks
Step-by-step instructions:
1. Cut the garlic clove in half and rub the inside of the fondue pot with it.
2. Pour the white wine and lemon juice into the pot and heat over medium heat until it simmers.
3. In a separate bowl, mix the grated Alpkäse cheese with cornstarch until evenly coated.
4. Add the cheese mixture to the pot and stir continuously until the cheese is melted and smooth.
5. Add nutmeg and black pepper to taste.
6. Reduce the heat to low and keep the fondue warm.
7. Serve with cubed bread, boiled potatoes, and vegetables for dipping.
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
Temperature:
Medium heat for simmering, low heat for keeping the fondue warm.
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 350
Total fat: 20g
Saturated fat: 12g
Cholesterol: 60mg
Sodium: 500mg
Total carbohydrates: 13g
Dietary fiber: 1g
Sugar: 2g
Protein: 20g
Substitutions for ingredients:
- Dry white wine can be substituted with chicken or vegetable broth.
- Alpkäse cheese can be substituted with Gruyere or Emmental cheese.
Variations:
- Add diced ham or bacon for a heartier fondue.
- Add chopped fresh herbs such as thyme or rosemary for extra flavor.
Tips and tricks:
- To prevent the cheese from separating or becoming stringy, stir continuously while melting.
- If the fondue becomes too thick, add more wine or broth to thin it out.
- Use day-old bread for dipping to prevent it from falling apart in the fondue.
Storage instructions:
Leftover fondue can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the fondue in a saucepan over low heat, stirring continuously until smooth.
Presentation ideas:
Serve the fondue in a traditional fondue pot with a flame underneath to keep it warm.
Garnishes:
Garnish with chopped fresh herbs such as parsley or chives.
Pairings:
Serve with a dry white wine such as Chardonnay or Sauvignon Blanc.
Suggested side dishes:
Serve with boiled potatoes, roasted vegetables, or a green salad.
Troubleshooting advice:
- If the fondue becomes too thick, add more wine or broth to thin it out.
- If the cheese separates or becomes stringy, stir continuously while melting.
Food safety advice:
- Keep the fondue pot at a safe temperature to prevent bacterial growth.
- Use separate fondue forks for each guest to prevent cross-contamination.
Food history:
Fondue originated in Switzerland in the 18th century as a way for farmers to use up their leftover cheese and bread during the winter months.
Flavor profiles:
Alpkäse cheese has a nutty and slightly sweet flavor with a creamy texture.
Serving suggestions:
Serve as a main course for a cozy dinner party or as an appetizer for a holiday gathering.
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Region: Swiss