Ingredients with Measurements:
- 1 garlic clove, halved
- 1 1/2 cups dry white wine
- 1 tablespoon lemon juice
- 1/2 teaspoon dry mustard
- 1/4 teaspoon nutmeg
- 1 pound Asiago cheese, grated
- 1 tablespoon cornstarch
- 1/4 cup heavy cream
- Salt and pepper to taste
Special equipment needed:
- Fondue pot
- Fondue forks
Step-by-step instructions:
1. Rub the inside of the fondue pot with the garlic clove halves.
2. In a saucepan, heat the white wine, lemon juice, dry mustard, and nutmeg over medium heat until it simmers.
3. Gradually add the grated Asiago cheese to the saucepan, stirring constantly until the cheese is melted and smooth.
4. In a small bowl, mix the cornstarch and heavy cream until smooth.
5. Add the cornstarch mixture to the cheese mixture and stir until well combined.
6. Season with salt and pepper to taste.
7. Transfer the cheese mixture to the fondue pot and keep warm over low heat.
8. Serve with fondue forks for dipping.
- Time:
Preparation time: 10 minutes
- Cooking time: 10 minutes
Temperature:
- Low heat
Serving size:
- 4-6 people
Nutritional information:
- Calories: 340
- Fat: 25g
- Carbohydrates: 5g
- Protein: 22g
Substitutions for ingredients:
- Dry white wine can be substituted with chicken or vegetable broth.
- Asiago cheese can be substituted with Gruyere cheese.
Variations:
- Add chopped herbs such as thyme or rosemary for extra flavor.
- Add diced cooked ham or bacon for a meaty twist.
Tips and tricks:
- Grate the cheese finely for a smooth and creamy fondue.
- Keep the fondue warm over low heat to prevent it from separating.
- Use day-old bread for dipping as it holds up better than fresh bread.
Storage instructions:
- Store any leftover fondue in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the fondue in a saucepan over low heat, stirring constantly until heated through.
Presentation ideas:
- Serve the fondue in a traditional fondue pot with a lit candle underneath to keep it warm.
- Arrange the dipping items on a platter around the fondue pot for easy access.
Garnishes:
- Sprinkle chopped parsley or chives on top of the fondue for a pop of color.
Pairings:
- Serve with a dry white wine such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Crusty bread, vegetables such as broccoli or cauliflower, and sliced apples or pears.
Troubleshooting advice:
- If the fondue becomes too thick, add a splash of white wine or heavy cream to thin it out.
Food safety advice:
- Keep the fondue at a safe temperature of 140°F or above to prevent bacterial growth.
Food history:
- Fondue originated in Switzerland in the 18th century as a way to use up stale bread and cheese during the winter months.
Flavor profiles:
- Creamy, tangy, and nutty.
Serving suggestions:
- Serve as an appetizer or as a main course with a side salad.
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Region: Italian