Ingredients with Measurements:
- 1 pound of cervelat sausage, sliced into bite-sized pieces
- 1 pound of Gruyere cheese, grated
- 1/2 pound of Emmental cheese, grated
- 1/2 cup of dry white wine
- 1 tablespoon of cornstarch
- 1 garlic clove, halved
- 1/4 teaspoon of 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 bowl, mix the grated Gruyere and Emmental cheese with cornstarch.
3. Pour the white wine into the fondue pot and heat it over medium heat until it starts to simmer.
4. Gradually add the cheese mixture to the pot, stirring constantly until the cheese is melted and smooth.
5. Add the nutmeg, salt, and pepper to the cheese mixture and stir well.
6. Add the sliced cervelat sausage to the pot and stir until well combined.
7. Reduce the heat to low and keep the fondue warm.
8. Serve with fondue forks and bread cubes for dipping.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
Temperature:
Medium heat for the wine, low heat for the cheese mixture
Serving size:
4-6 people
Nutritional information:
Calories per serving: 400
Total fat: 30g
Saturated fat: 18g
Cholesterol: 100mg
Sodium: 800mg
Total carbohydrates: 6g
Protein: 25g
Substitutions for ingredients:
- Cervelat sausage can be substituted with any other cooked sausage, such as bratwurst or kielbasa.
- Gruyere cheese can be substituted with any other Swiss cheese, such as Appenzeller or Tilsit.
- Emmental cheese can be substituted with any other mild cheese, such as Fontina or Gouda.
Variations:
- Add chopped fresh herbs, such as parsley or chives, to the cheese mixture for extra flavor.
- Substitute the white wine with beer or chicken broth for a different flavor profile.
- Add diced cooked potatoes or mushrooms to the fondue for extra texture.
Tips and tricks:
- To prevent the cheese from clumping, make sure to mix it with cornstarch before adding it to the pot.
- Stir the cheese mixture constantly to prevent it from burning or sticking to the bottom of the pot.
- If the fondue is too thick, add more white wine or chicken 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:
To reheat the fondue, transfer it to a saucepan and heat it over low heat, stirring constantly, until it is warm and smooth.
Presentation ideas:
Serve the fondue in a traditional fondue pot with a lit candle underneath to keep it warm. Garnish with fresh herbs, such as parsley or chives.
Garnishes:
Fresh herbs, such as parsley or chives.
Pairings:
- Crusty bread cubes
- Steamed vegetables, such as broccoli or cauliflower
- Sliced apples or pears
Suggested side dishes:
- Green salad with vinaigrette dressing
- Roasted potatoes or sweet potatoes
- Grilled or roasted chicken or steak
Troubleshooting advice:
- If the fondue is too thick, add more white wine or chicken broth to thin it out.
- If the fondue is too thin, add more grated cheese to thicken it up.
Food safety advice:
- Make sure to use pasteurized cheese to prevent the risk of foodborne illness.
- Keep the fondue hot at all times to prevent the growth of bacteria.
Food history:
Fondue originated in Switzerland in the 18th century as a way for farmers to use up leftover cheese and bread during the winter months. It became popular in the United States in the 1960s and 1970s as a trendy party food.
Flavor profiles:
Creamy, cheesy, nutty, savory
Serving suggestions:
Serve the fondue as a main course for a cozy winter dinner party or as an appetizer for a holiday gathering.
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Region: Swiss