Ingredients with Measurements:
- 1 pound Caravane cheese, grated
- 1 tablespoon cornstarch
- 1 garlic clove, peeled and halved
- 1 cup dry white wine
- 1 tablespoon lemon juice
- 1/4 teaspoon nutmeg
- Salt and pepper, to taste
- Bread cubes, for dipping
Special Equipment Needed:
- Fondue pot
- Fondue forks
Step-by-Step Instructions:
1. In a bowl, toss the grated Caravane cheese with cornstarch until evenly coated.
2. Rub the inside of the fondue pot with the halved garlic clove.
3. Pour the white wine and lemon juice into the fondue pot and heat over medium heat until it starts to simmer.
4. Gradually add the cheese to the pot, stirring constantly until it has melted and the mixture is smooth.
5. Add the nutmeg, salt, and pepper to taste.
6. Reduce the heat to low and keep the fondue warm.
7. Serve with bread cubes for dipping.
- Time:
Preparation time: 10 minutes
- Cooking time: 10 minutes
Temperature:
- Medium heat for heating the wine and lemon juice
- Low heat for keeping the fondue warm
Serving size:
- 4-6 servings
Nutritional information:
- Calories per serving: 350
- Total fat: 25g
- Saturated fat: 16g
- Cholesterol: 80mg
- Sodium: 600mg
- Total carbohydrates: 5g
- Dietary fiber: 0g
- Sugars: 1g
- Protein: 22g
Substitutions for ingredients:
- Caravane cheese can be substituted with Gruyere or Emmental 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 cooked ham or bacon for a heartier fondue.
- Substitute bread cubes with sliced apples or vegetables for a healthier option.
Tips and Tricks:
- Tossing the cheese with cornstarch helps to prevent clumping and ensures a smooth fondue.
- Stir the fondue constantly to prevent it from burning or sticking to the bottom of the pot.
- 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 platter surrounded by bread cubes and other dipping options.
- Use a decorative fondue pot or serving dish for a more elegant presentation.
Garnishes:
- Sprinkle chopped herbs or paprika on top of the fondue for added color and flavor.
Pairings:
- Serve with a dry white wine such as Sauvignon Blanc or Pinot Grigio.
Suggested Side Dishes:
- Crusty bread
- Roasted vegetables
- Charcuterie board
Troubleshooting Advice:
- If the fondue becomes too thick, add more wine or broth to thin it out.
- If the fondue separates or becomes grainy, try adding a splash of lemon juice or vinegar and whisking until smooth.
Food Safety Advice:
- Keep the fondue at a safe temperature of at least 140°F to prevent bacterial growth.
- Avoid double-dipping 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 during the winter months.
Flavor Profiles:
- The Caravane cheese adds a nutty and slightly sweet flavor to the fondue, while the white wine and lemon juice add a tangy and acidic note.
Serving Suggestions:
- Serve the fondue as a main course or as an appetizer for a party or gathering.
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Region: Swiss