Ingredients with Measurements:
- 1 pound Brussels sprouts, trimmed and halved
- 1 tablespoon olive oil
- 1 garlic clove, minced
- 1/2 cup dry white wine
- 1 tablespoon cornstarch
- 1/2 cup chicken or vegetable broth
- 2 cups shredded Gruyere cheese
- 1 cup shredded Emmental cheese
- 1/4 teaspoon ground nutmeg
- Salt and pepper to taste
Special equipment needed:
- Fondue pot or heavy-bottomed saucepan
- Fondue forks or skewers
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. In a large bowl, toss the Brussels sprouts with olive oil and minced garlic. Spread them out on a baking sheet and roast for 20-25 minutes, or until tender and lightly browned.
3. In a fondue pot or heavy-bottomed saucepan, heat the white wine over medium heat until it simmers.
4. In a small bowl, whisk together the cornstarch and chicken or vegetable broth until smooth. Add the mixture to the simmering wine and whisk until well combined.
5. Gradually add the shredded Gruyere and Emmental cheeses to the pot, stirring constantly until the cheese is melted and the mixture is smooth.
6. Stir in the ground nutmeg, salt, and pepper to taste.
7. Add the roasted Brussels sprouts to the cheese mixture and stir until well coated.
8. Serve immediately with fondue forks or skewers for dipping.
- Time:
Preparation time: 10 minutes
- Cooking time: 30 minutes
Temperature:
- Oven temperature: 400°F
- Fondue pot or saucepan temperature: medium heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 326
- Fat: 23g
- Carbohydrates: 9g
- Protein: 18g
Substitutions for ingredients:
- Instead of Brussels sprouts, you can use broccoli florets, cauliflower florets, or sliced mushrooms.
- Instead of Gruyere and Emmental cheeses, you can use any other melting cheese such as cheddar, fontina, or brie.
Variations:
- Add cooked bacon or ham to the fondue for extra flavor.
- Substitute the white wine with beer or apple cider for a different flavor profile.
- Add chopped fresh herbs such as thyme or rosemary to the fondue for extra aroma.
Tips and tricks:
- To prevent the cheese from separating, stir the fondue constantly while adding the cheese.
- If the fondue is too thick, add more wine or broth to thin it out.
- To keep the fondue warm, use a fondue pot with a heat source or place the saucepan on a low heat.
Storage instructions:
- Leftover fondue can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the fondue, place it in a saucepan over low heat and stir constantly until heated through.
Presentation ideas:
- Serve the fondue in a fondue pot with a lit candle underneath to keep it warm.
- Arrange the roasted Brussels sprouts on a platter around the fondue pot for a beautiful presentation.
Garnishes:
- Sprinkle chopped fresh parsley or chives on top of the fondue for a pop of color.
Pairings:
- Serve the fondue with crusty bread, cooked potatoes, or sliced apples for dipping.
Suggested side dishes:
- A simple green salad with a vinaigrette dressing pairs well with the rich and creamy fondue.
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 or cornstarch to thicken it up.
Food safety advice:
- Make sure to use a clean fondue pot or saucepan to prevent contamination.
- 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 leftover cheese and bread.
Flavor profiles:
- The Brussels cheese fondue is rich, creamy, and savory with a hint of nutmeg.
Serving suggestions:
- Serve the fondue as a main course for a cozy dinner party or as an appetizer for a holiday gathering.
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Region: Swiss