Ingredients with Measurements:
- 1 pound Clonmore cheese, grated
- 1 tablespoon cornstarch
- 1 garlic clove, minced
- 1 cup dry white wine
- 1 tablespoon lemon juice
- 1/4 teaspoon ground 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. In a small bowl, mix the grated Clonmore cheese with cornstarch until well combined.
2. Rub the inside of the fondue pot with the 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 mixture to the pot, stirring constantly until the cheese is melted and the mixture is smooth.
5. Add nutmeg, salt, and pepper to taste.
6. Reduce the heat to low and keep the fondue warm.
7. Serve with bread cubes, apples, and vegetables for dipping.
- Time:
Preparation time: 10 minutes
- Cooking time: 15 minutes
Temperature:
- Medium heat for simmering the wine and lemon juice
- Low heat for keeping the fondue warm
Serving size:
- This recipe serves 4 people
Nutritional information:
- Calories: 350
- Fat: 25g
- Carbohydrates: 4g
- Protein: 22g
Substitutions for ingredients:
- Clonmore cheese can be substituted with any other type of cheese that melts well, such as Gruyere or Emmental.
- 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 or parsley, for extra flavor.
- Add cooked bacon or ham for a meaty twist.
- Substitute the bread cubes with cooked potatoes or roasted vegetables.
Tips and tricks:
- Grate the cheese finely for a smoother fondue.
- Rubbing the fondue pot with garlic adds extra 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 over low heat, stirring constantly until it is smooth and heated through.
Presentation ideas:
- Serve the fondue in a traditional fondue pot with a flame underneath to keep it warm.
- Arrange the bread cubes, apples, and vegetables on a platter around the fondue pot.
Garnishes:
- Sprinkle chopped fresh herbs, such as parsley or chives, on top of the fondue.
Pairings:
- Serve the fondue with a dry white wine, such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- A simple green salad with a vinaigrette dressing pairs well with the rich and creamy fondue.
Troubleshooting advice:
- If the fondue becomes too thick, add more wine or lemon juice to thin it out.
- If the fondue separates, whisk in a little cornstarch or flour to bring it back together.
Food safety advice:
- Make sure to use clean and dry utensils for dipping to prevent cross-contamination.
- Keep the fondue at a safe temperature of at least 140°F to prevent bacterial growth.
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:
- Clonmore cheese has a nutty and slightly sweet flavor that pairs well with the tangy wine and lemon juice in this fondue.
Serving suggestions:
- Serve the fondue as a fun and interactive appetizer or as a cozy dinner party main course.
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