Ingredients with Measurements:
- 1 garlic clove, halved
- 1 1/2 cups dry white wine
- 1 tablespoon lemon juice
- 1/2 pound Emmental cheese, grated
- 1/2 pound Gruyere cheese, grated
- 2 tablespoons cornstarch
- 1/4 teaspoon nutmeg
- Salt and pepper to taste
- Bread cubes, apples, and vegetables for dipping
Special equipment needed:
- Fondue pot
- Fondue forks
Step-by-step instructions:
1. Rub the inside of the fondue pot with the garlic clove halves.
2. In a saucepan, heat the white wine and lemon juice over medium heat until simmering.
3. In a bowl, toss the grated Emmental and Gruyere cheese with cornstarch until coated.
4. Gradually add the cheese mixture to the simmering wine, stirring constantly until melted and smooth.
5. Stir in the nutmeg, salt, and pepper to taste.
6. Transfer the fondue to the fondue pot and keep warm over low heat.
7. Serve with bread cubes, apples, and vegetables for dipping.
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
5. Temperature:
Low heat
Serving size:
4-6 people
Nutritional information:
Calories: 350
Fat: 23g
Carbohydrates: 7g
Protein: 21g
Sodium: 500mg
Substitutions for ingredients:
- Dry white wine can be substituted with chicken or vegetable broth.
- Emmental cheese can be substituted with Swiss cheese.
- Gruyere cheese can be substituted with Fontina cheese.
Variations:
- Add chopped herbs such as thyme or rosemary for extra flavor.
- Add diced cooked ham or bacon for a heartier fondue.
- Substitute the bread cubes with cooked potatoes or roasted mushrooms.
Tips and tricks:
- Grate the cheese yourself for better melting and flavor.
- Keep the fondue warm over low heat to prevent it from separating.
- Dip the bread cubes and vegetables into the fondue in a swirling motion to prevent the cheese from clumping.
Storage instructions:
Leftover fondue can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the fondue over low heat, stirring constantly until smooth and heated through.
Presentation ideas:
Serve the fondue in the fondue pot on a platter with the dipping items arranged around it.
Garnishes:
Garnish with chopped fresh herbs such as parsley or chives.
Pairings:
Pair with a dry white wine such as Chardonnay or Sauvignon Blanc.
Suggested side dishes:
Serve with a green salad or roasted vegetables.
Troubleshooting advice:
If the fondue is too thick, add more wine or lemon juice. If it is too thin, add more cheese.
Food safety advice:
Do not double dip the fondue forks to prevent the spread of bacteria.
Food history:
Fondue originated in Switzerland in the 18th century as a way to use up leftover cheese and bread.
Flavor profiles:
Creamy, nutty, tangy
Serving suggestions:
Serve as a main course or as an appetizer for a party.
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Region: Swiss