Ingredients with Measurements:
- 1 pound of cold pack cheese
- 1/2 cup of white wine
- 1 tablespoon of cornstarch
- 1 tablespoon of lemon juice
- 1/4 teaspoon of garlic powder
- 1/4 teaspoon of paprika
- 1/4 teaspoon of dry mustard
- Salt and pepper to taste
Special equipment needed:
- Fondue pot
- Fondue forks
Step-by-step instructions:
1. Grate the cold pack cheese and set aside.
2. In a small bowl, mix the cornstarch and lemon juice until smooth.
3. In a fondue pot, heat the white wine over medium heat until it starts to simmer.
4. Add the grated cheese to the pot, stirring constantly until it melts.
5. Add the cornstarch mixture, garlic powder, paprika, dry mustard, salt, and pepper to the pot, stirring until everything is well combined.
6. Continue stirring until the mixture becomes smooth and creamy.
7. Reduce the heat to low and keep stirring occasionally to prevent the cheese from sticking to the bottom of the pot.
8. Serve with fondue forks and enjoy!
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
5. Temperature:
Medium heat
Serving size:
4-6 people
Nutritional information:
Calories: 300
Fat: 25g
Carbohydrates: 5g
Protein: 15g
Substitutions for ingredients:
- Cold pack cheese can be substituted with any other type of cheese that melts well, such as cheddar or gruyere.
- White wine can be substituted with chicken or vegetable broth.
- Cornstarch can be substituted with flour or arrowroot powder.
- Lemon juice can be substituted with lime juice or white vinegar.
Variations:
- Add chopped herbs, such as parsley or chives, for extra flavor.
- Add diced tomatoes or roasted red peppers for a pop of color.
- Add cooked bacon or ham for a meaty twist.
Tips and tricks:
- Make sure to grate the cheese finely to ensure it melts smoothly.
- Keep stirring the cheese mixture to prevent it from separating or becoming lumpy.
- If the fondue becomes too thick, add a splash of white wine or broth to thin it out.
Storage instructions:
Refrigerate any leftover fondue in an airtight container for up to 3 days.
Reheating instructions:
Reheat the fondue over low heat, stirring constantly, until it becomes smooth and creamy again.
Presentation ideas:
Serve the fondue in a fondue pot on a platter surrounded by sliced bread, crackers, and vegetables.
Garnishes:
Garnish with chopped herbs or a sprinkle of paprika.
Pairings:
Serve with a crisp white wine, such as sauvignon blanc or pinot grigio.
Suggested side dishes:
Serve with sliced baguette, crackers, sliced apples, carrots, and celery.
Troubleshooting advice:
- If the fondue becomes too thick, add a splash of white wine or broth to thin it out.
- If the fondue becomes too thin, add a little more cheese or cornstarch to thicken it up.
Food safety advice:
- Keep the fondue pot over low heat to prevent it from cooling down and becoming unsafe to eat.
- 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 for farmers to use up their leftover cheese and bread during the winter months.
Flavor profiles:
Creamy, tangy, and savory.
Serving suggestions:
Serve as an appetizer or as a main course with a side salad.
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