Ingredients with Measurements:
- 1 pound Bündner Bergkäse cheese, grated
- 1 tablespoon cornstarch
- 1 garlic clove, peeled and halved
- 1 cup dry white wine
- 1 tablespoon lemon juice
- 1 tablespoon kirsch
- Freshly ground black pepper
- Cubed bread, boiled potatoes, and blanched vegetables for dipping
Special equipment needed:
- Fondue pot
- Fondue forks
Step-by-step instructions:
1. In a bowl, toss the grated Bündner Bergkäse cheese with cornstarch until evenly coated.
2. Rub the inside of the fondue pot with the halved garlic clove.
3. In the fondue pot, heat the dry white wine over medium heat until it simmers.
4. Add the lemon juice and kirsch to the wine and stir.
5. Gradually add the coated cheese to the pot, stirring constantly until the cheese is melted and smooth.
6. Season with freshly ground black pepper to taste.
7. Reduce the heat to low and keep the fondue warm.
8. Serve with cubed bread, boiled potatoes, and blanched vegetables for dipping.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
Temperature:
Medium heat for simmering the wine, low heat for keeping the fondue warm.
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 25g
Carbohydrates: 5g
Protein: 20g
Sodium: 500mg
Substitutions for ingredients:
- Bündner Bergkäse cheese can be substituted with Gruyere or Emmental cheese.
- Cornstarch can be substituted with all-purpose flour.
- Dry white wine can be substituted with chicken or vegetable broth.
Variations:
- Add chopped fresh herbs such as thyme, rosemary, or parsley to the fondue for extra flavor.
- Substitute kirsch with brandy or cognac for a different flavor profile.
- Add diced cooked ham or bacon to the fondue for a heartier version.
Tips and tricks:
- Tossing the cheese with cornstarch helps to prevent the cheese from clumping and ensures a smooth texture.
- Stir the fondue constantly while adding the cheese to prevent the cheese from sticking to the pot and burning.
- If the fondue becomes too thick, add more wine or broth to thin it out.
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 constantly until heated through and smooth.
Presentation ideas:
Serve the fondue in the fondue pot with the dipping ingredients arranged on a platter around it.
Garnishes:
Garnish the fondue with chopped fresh herbs such as parsley or chives.
Pairings:
Pair the fondue with a dry white wine such as Chardonnay or Sauvignon Blanc.
Suggested side dishes:
Serve the fondue with a green salad or roasted vegetables.
Troubleshooting advice:
- If the fondue is too thick, add more wine or broth to thin it out.
- If the fondue is too thin, add more cheese to thicken it up.
Food safety advice:
- Make sure to keep the fondue pot at a safe temperature to prevent bacterial growth.
- Use separate fondue forks for each person to prevent cross-contamination.
Food history:
Bündner Bergkäse is a traditional Swiss cheese made from raw cow's milk in the canton of Graubünden. It is known for its nutty and fruity flavor and is often used in fondue.
Flavor profiles:
Bündner Bergkäse cheese has a nutty and fruity flavor with a slightly sweet finish. The fondue is creamy and savory with a hint of tanginess from the wine and lemon juice.
Serving suggestions:
Serve the fondue as a main course for a cozy winter dinner party or as an appetizer for a Swiss-themed party.
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Region: Swiss