Ingredients with Measurements:
- 1/4 cup cannabutter
- 1/4 cup all-purpose flour
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon dry mustard
- 1/4 teaspoon cayenne pepper
- 2 cups whole milk
- 1 cup shredded cheddar cheese
- 1 cup shredded gruyere cheese
- 1 tablespoon lemon juice
- Salt and pepper to taste
Special equipment needed:
- Fondue pot
- Fondue forks
Step-by-step instructions:
1. Melt the cannabutter in a fondue pot over medium heat.
2. Whisk in the flour, garlic powder, onion powder, paprika, dry mustard, and cayenne pepper until smooth.
3. Gradually pour in the milk, whisking constantly, until the mixture is smooth and thickened.
4. Add the shredded cheddar and gruyere cheese, stirring until melted and smooth.
5. Stir in the lemon juice and season with salt and pepper to taste.
6. Keep the fondue warm over low heat and serve with bread cubes, vegetables, or any other desired dipping items.
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
5. Temperature:
Medium heat for melting the cannabutter and whisking in the flour and spices. Low heat for keeping the fondue warm.
Serving size:
This recipe makes about 4 servings.
Nutritional information:
Calories per serving: 380
Fat: 29g
Carbohydrates: 10g
Protein: 19g
Substitutions for ingredients:
- Cannabutter can be substituted with regular butter or vegetable oil.
- Cheddar and gruyere cheese can be substituted with any other cheese of your choice.
Variations:
- Add chopped jalapenos or hot sauce for a spicy kick.
- Add diced tomatoes or roasted red peppers for a Mediterranean twist.
- Add cooked bacon or ham for a meaty addition.
Tips and tricks:
- Make sure to whisk the flour and spices into the melted cannabutter to prevent lumps.
- Use a heavy-bottomed fondue pot to prevent burning.
- Keep the fondue warm over low heat to prevent it from becoming too thick.
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 warmed through and smooth.
Presentation ideas:
Serve the fondue in a fondue pot with a lit candle underneath to keep it warm. Arrange the dipping items on a platter around the pot.
Garnishes:
Sprinkle chopped herbs, such as parsley or chives, over the top of the fondue for a pop of color.
Pairings:
Pair the fondue with a crisp white wine or a light beer.
Suggested side dishes:
Serve the fondue with bread cubes, vegetables such as broccoli or cauliflower, or sliced apples and pears.
Troubleshooting advice:
- If the fondue becomes too thick, add a splash of milk to thin it out.
- If the fondue becomes too thin, whisk in a tablespoon of flour to thicken it.
Food safety advice:
- Make sure to keep the fondue warm enough to prevent bacterial growth.
- Do not double-dip your dipping items to prevent the spread of germs.
Food history:
Fondue originated in Switzerland in the 18th century as a way for farmers to use up their leftover cheese and bread during the winter months.
Flavor profiles:
This canna-cheese fondue has a rich and creamy flavor with a hint of spice from the cayenne pepper.
Serving suggestions:
Serve the fondue as a fun and interactive appetizer or as a main course for a cozy night in.
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Region: Swiss