Ingredients with Measurements:
- 1 pound of cervelatwurst, sliced
- 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, minced
- 1/2 teaspoon of ground nutmeg
- Salt and pepper to taste
Special Equipment Needed:
- Fondue pot
- Fondue forks
Step-by-Step Instructions:
1. In a small bowl, mix the cornstarch with 1 tablespoon of water until smooth.
2. Rub the inside of the fondue pot with the garlic clove.
3. Pour the white wine into the fondue pot and heat over medium heat until it starts to simmer.
4. Add the grated Gruyere cheese and Emmental cheese to the pot, stirring constantly until melted.
5. Add the cornstarch mixture to the pot and stir until the cheese fondue thickens.
6. Add the ground nutmeg, salt, and pepper to taste.
7. Add the sliced cervelatwurst to the pot and stir until coated with the cheese fondue.
8. Serve immediately with fondue forks.
- Time:
Preparation time: 15 minutes
- Cooking time: 10 minutes
Temperature:
- Medium heat
Serving size:
- 4-6 people
Nutritional information:
- Calories: 600
- Fat: 45g
- Protein: 38g
- Carbohydrates: 5g
- Fiber: 0g
- Sugar: 1g
- Sodium: 1200mg
Substitutions for ingredients:
- Cervelatwurst can be substituted with any other type of sausage.
- Gruyere cheese can be substituted with Swiss cheese.
- Emmental cheese can be substituted with any other type of cheese that melts well.
Variations:
- Add chopped herbs such as parsley or chives for extra flavor.
- Substitute the white wine with beer or chicken broth for a different flavor profile.
- Add diced tomatoes or bell peppers for a pop of color.
Tips and Tricks:
- Make sure to stir the cheese fondue constantly to prevent it from burning or sticking to the bottom of the pot.
- If the cheese fondue is too thick, add more white wine to thin it out.
- Dip bread, vegetables, or fruit into the cheese fondue for a delicious snack.
Storage Instructions:
- Leftover cheese fondue can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- To reheat the cheese fondue, heat it in a saucepan over low heat, stirring constantly until melted.
Presentation Ideas:
- Serve the cheese fondue in a fondue pot on a platter with sliced bread, vegetables, and fruit arranged around it.
Garnishes:
- Garnish with chopped herbs such as parsley or chives.
Pairings:
- Serve with a dry white wine or beer.
Suggested Side Dishes:
- Serve with a side salad or roasted vegetables.
Troubleshooting Advice:
- If the cheese fondue separates, add a splash of white wine and stir until it comes back together.
Food Safety Advice:
- Make sure to cook the cervelatwurst to an internal temperature of 165°F before adding it to the cheese fondue.
Food History:
- Cheese fondue originated in Switzerland in the 18th century as a way to use up leftover cheese.
Flavor Profiles:
- The cheese fondue has a rich and creamy flavor with a hint of nutmeg and garlic.
Serving Suggestions:
- Serve as an appetizer or as a main course with a side salad.
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Region: Swiss