Ingredients with Measurements:
- 1 pound of Chanco cheese, grated
- 1 tablespoon of cornstarch
- 1 garlic clove, minced
- 1 cup of dry white wine
- 1 tablespoon of lemon juice
- 1/4 teaspoon of nutmeg
- Salt and pepper to taste
Special equipment needed:
- Fondue pot
- Fondue forks
Step-by-step instructions:
1. In a bowl, toss the grated Chanco cheese with cornstarch until evenly coated.
2. Rub the garlic clove on the inside of the fondue pot.
3. Pour the white wine and lemon juice into the fondue pot and heat over medium heat until simmering.
4. Gradually add the cheese to the pot, stirring constantly until melted and smooth.
5. Add nutmeg, salt, and pepper to taste.
6. Reduce the heat to low and keep the fondue warm.
7. Serve with fondue forks and dipping items of your choice.
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
Temperature:
Medium heat for simmering and low heat for keeping the fondue warm.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 350
Total fat: 25g
Saturated fat: 16g
Cholesterol: 80mg
Sodium: 450mg
Total carbohydrates: 5g
Protein: 22g
Substitutions for ingredients:
- Chanco cheese can be substituted with Gruyere or Emmental cheese.
- Cornstarch can be substituted with flour or arrowroot powder.
- Dry white wine can be substituted with chicken or vegetable broth.
Variations:
- Add chopped herbs such as thyme, rosemary, or parsley for extra flavor.
- Substitute lemon juice with apple cider vinegar or white vinegar.
- Add diced cooked ham or bacon for a meaty twist.
Tips and tricks:
- Grate the cheese finely for a smoother fondue.
- Rubbing the garlic clove on the inside of the fondue pot adds a subtle garlic flavor.
- Keep the fondue warm over low heat to prevent it from separating.
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 smooth and heated through.
Presentation ideas:
Serve the fondue in a traditional fondue pot with a lit candle underneath to keep it warm. Arrange the dipping items on a platter around the pot for easy access.
Garnishes:
Garnish the fondue with chopped herbs or a sprinkle of paprika for color.
Pairings:
Pair the fondue with crusty bread, boiled potatoes, steamed vegetables, or sliced apples.
Suggested side dishes:
Serve the fondue with a side salad or soup for a complete meal.
Troubleshooting advice:
- If the fondue is too thick, add more wine or broth to thin it out.
- If the fondue separates, add a splash of lemon juice or vinegar and whisk vigorously until smooth.
Food safety advice:
- Make sure to use pasteurized cheese to avoid any risk of foodborne illness.
- Keep the fondue warm at all times to prevent bacterial growth.
Food history:
Chanco cheese is a type of Chilean cheese made from cow's milk. It has a mild flavor and a creamy texture, making it perfect for fondue.
Flavor profiles:
Chanco cheese has a mild, nutty flavor with a creamy texture. The addition of white wine and nutmeg adds a subtle tang and spice to the fondue.
Serving suggestions:
Serve the fondue as a main course or as an appetizer for a party or gathering.
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Region: Swiss