Ingredients with Measurements:
- 1 pound Berner Alpkäse cheese, grated
- 1 garlic clove, peeled and cut in half
- 1 cup dry white wine
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- Pinch of nutmeg
- Salt and pepper to taste
Special equipment needed:
- Fondue pot
- Fondue forks
- Heat source (stove or portable burner)
Step-by-step instructions:
1. Rub the inside of the fondue pot with the cut garlic clove.
2. In a separate bowl, mix the cornstarch and lemon juice until smooth.
3. Pour the white wine into the fondue pot and heat over medium heat until it starts to simmer.
4. Gradually add the grated Berner Alpkäse cheese to the pot, stirring constantly in a figure-eight motion until the cheese is melted and smooth.
5. Add the cornstarch mixture to the pot and stir until the fondue thickens.
6. Add a pinch of nutmeg, salt, and pepper to taste.
7. Reduce the heat to low and keep the fondue warm.
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
Temperature:
Medium heat for simmering the wine, low heat for keeping the fondue warm.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 350
Total fat: 28g
Saturated fat: 18g
Cholesterol: 90mg
Sodium: 400mg
Total carbohydrates: 4g
Dietary fiber: 0g
Sugar: 1g
Protein: 20g
Substitutions for ingredients:
- Berner Alpkäse cheese can be substituted with any Swiss cheese.
- Dry white wine can be substituted with chicken or vegetable broth.
Variations:
- Add chopped herbs such as thyme or rosemary for extra flavor.
- Add diced ham or cooked bacon for a heartier fondue.
- Substitute lemon juice with kirsch for a traditional Swiss flavor.
Tips and tricks:
- Use a non-stick fondue pot to prevent the cheese from sticking.
- Cut the bread into bite-sized pieces for easy dipping.
- 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 it is smooth and heated through.
Presentation ideas:
Serve the fondue in the fondue pot on a heat source, surrounded by bread cubes, vegetables, and fruit for dipping.
Garnishes:
Garnish the fondue with chopped herbs or a sprinkle of paprika.
Pairings:
- Serve with crusty bread, boiled potatoes, and pickles.
- Pair with a dry white wine such as Chardonnay or Sauvignon Blanc.
Suggested side dishes:
- Roasted vegetables such as asparagus or broccoli.
- A crisp green salad.
Troubleshooting advice:
- If the fondue is too thin, add more cheese.
- If the fondue is too thick, add more wine or broth.
- If the fondue separates, add a splash of lemon juice and whisk until smooth.
Food safety advice:
- Keep the fondue at a safe temperature of 140°F or above to prevent bacterial growth.
- Do not double-dip your fondue fork to prevent the spread of germs.
Food history:
Berner Alpkäse is a traditional Swiss cheese made from the milk of cows that graze in the Swiss Alps during the summer months. Fondue originated in Switzerland in the 18th century as a way to use up leftover cheese and bread.
Flavor profiles:
Berner Alpkäse cheese has a nutty, slightly sweet flavor with a firm texture. The fondue is creamy and rich with a hint of garlic and nutmeg.
Serving suggestions:
Serve the fondue as a main course or as an appetizer for a cozy dinner party.
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Region: Swiss