Ingredients with Measurements:
- 1 lb Bergader Cheese, grated
- 1 garlic clove, minced
- 1 cup dry white wine
- 1 tbsp cornstarch
- 1 tbsp lemon juice
- 1/4 tsp nutmeg
- 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.
2. In a small bowl, mix the cornstarch with the lemon juice until smooth.
3. In a medium saucepan, heat the white wine over medium heat until it simmers.
4. Gradually add the grated Bergader Cheese to the wine, stirring constantly until the cheese is melted and smooth.
5. Add the cornstarch mixture to the cheese mixture and stir until well combined.
6. Add the nutmeg, salt, and pepper to taste.
7. Transfer the cheese mixture to the fondue pot and keep it warm over low heat.
8. Serve with fondue forks and bread cubes for dipping.
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
5. Temperature:
Low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 28g
Carbohydrates: 5g
Protein: 19g
Substitutions for ingredients:
- Bergader Cheese can be substituted with Gruyere, Emmental, or Comte cheese.
- Dry white wine can be substituted with chicken or vegetable broth.
Variations:
- Add chopped herbs like parsley, chives, or thyme for added flavor.
- Add diced ham, cooked bacon, or sautéed mushrooms for a heartier fondue.
- Substitute lemon juice with apple cider vinegar for a tangier taste.
Tips and tricks:
- Use a good quality cheese for the best flavor.
- Grate the cheese finely for faster melting.
- Keep the fondue warm over low heat to prevent it from separating.
Storage instructions:
Refrigerate any leftover fondue in an airtight container for up to 3 days.
Reheating instructions:
Reheat the fondue in a saucepan over low heat, stirring constantly until smooth.
Presentation ideas:
Serve the fondue in a traditional fondue pot with a tea light underneath to keep it warm.
Garnishes:
Garnish with chopped herbs or a sprinkle of paprika for color.
Pairings:
Serve with crusty bread cubes, boiled potatoes, or steamed vegetables like broccoli or cauliflower.
Suggested side dishes:
Green salad, roasted vegetables, or a charcuterie board.
Troubleshooting advice:
- If the fondue is too thick, add more wine or broth to thin it out.
- If the fondue separates, whisk in a tablespoon of cornstarch mixed with water until smooth.
Food safety advice:
- Keep the fondue warm over low heat to prevent bacterial growth.
- Do not double dip the fondue forks to prevent the spread of germs.
Food history:
Fondue originated in Switzerland in the 18th century as a way to use up leftover cheese and bread.
Flavor profiles:
Bergader Cheese Fondue has a rich and creamy flavor with a hint of nutmeg and garlic.
Serving suggestions:
Serve the fondue as a main course or as an appetizer for a party.
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Region: German