Ingredients with Measurements:
- 1 lb. Gruyere cheese, grated
- 1 lb. Emmental cheese, grated
- 1 tbsp. cornstarch
- 1 garlic clove, halved
- 1 cup dry white wine
- 1 tbsp. lemon juice
- 1 tbsp. kirsch (optional)
- Freshly ground black pepper
- Bread cubes, vegetables, and fruits for dipping
Special equipment needed:
- Fondue pot
- Fondue forks
Step-by-step instructions:
1. In a bowl, toss the grated Gruyere and Emmental cheese with cornstarch until coated.
2. Rub the inside of the fondue pot with the garlic clove.
3. In a saucepan, heat the white wine and lemon juice over medium heat until simmering.
4. Gradually add the cheese mixture to the saucepan, stirring constantly until the cheese is melted and smooth.
5. Stir in the kirsch (optional) and black pepper to taste.
6. Transfer the cheese mixture to the fondue pot and keep warm over low heat.
7. Serve with bread cubes, vegetables, and fruits for dipping.
- Time:
Preparation time: 15 minutes
- Cooking time: 10 minutes
Temperature:
- Low heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories per serving: 450
- Total fat: 33g
- Saturated fat: 20g
- Cholesterol: 105mg
- Sodium: 600mg
- Total carbohydrate: 6g
- Dietary fiber: 0g
- Sugars: 1g
- Protein: 29g
Substitutions for ingredients:
- Gruyere cheese can be substituted with Swiss cheese.
- Emmental cheese can be substituted with Gouda cheese.
- Cornstarch can be substituted with all-purpose flour.
- Dry white wine can be substituted with chicken or vegetable broth.
Variations:
- Add chopped herbs such as thyme or rosemary for extra flavor.
- Substitute the white wine with beer for a beer cheese fondue.
- Add cooked bacon or ham for a meaty twist.
Tips and tricks:
- To prevent the cheese from separating, stir constantly while adding the cheese to the saucepan.
- If the fondue becomes too thick, add more wine or broth to thin it out.
- Cut the bread cubes into bite-sized pieces for easy dipping.
Storage instructions:
- Leftover fondue can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- To reheat, transfer the fondue to a saucepan and heat over low heat, stirring constantly until melted and smooth.
Presentation ideas:
- Serve the fondue in a bread bowl for a unique presentation.
- Arrange the dipping items in a basket or on a platter 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 Chardonnay or Sauvignon Blanc.
Suggested side dishes:
- A simple green salad with a vinaigrette dressing pairs well with the rich and creamy fondue.
Troubleshooting advice:
- If the fondue becomes too thick, add more wine or broth to thin it out.
- If the fondue separates, try whisking in a tablespoon of lemon juice or white wine to bring it back together.
Food safety advice:
- Keep the fondue at a safe temperature by using a fondue pot and keeping it over low heat.
- Use separate fondue forks for each person to prevent cross-contamination.
Food history:
- Cheese fondue originated in Switzerland in the 18th century as a way for farmers to use up leftover cheese.
Flavor profiles:
- Rich, creamy, and savory.
Serving suggestions:
- Serve as an appetizer or as a main course for a cozy and casual dinner party.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Swiss