Ingredients with Measurements:
- 1 lb. Croghan Cheese, grated
- 1 cup dry white wine
- 1 tbsp. cornstarch
- 1 clove garlic, minced
- 1 tsp. lemon juice
- 1/4 tsp. ground nutmeg
- Salt and pepper to taste
Special equipment needed:
- Fondue pot
- Fondue forks
Step-by-step instructions:
1. In a bowl, toss the grated Croghan Cheese with cornstarch until evenly coated.
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 begins to simmer.
4. Add the lemon juice and nutmeg to the wine and stir.
5. Gradually add the cheese to the pot, stirring constantly until it is melted and smooth.
6. Season with salt and pepper to taste.
7. Reduce the heat to low and keep the fondue warm.
8. Serve with fondue forks and bread, vegetables, or other dipping items.
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
5. Temperature:
Medium heat for the wine, low heat for the melted cheese.
Serving size:
4-6 people
Nutritional information:
Calories: 300
Fat: 20g
Carbohydrates: 5g
Protein: 20g
Substitutions for ingredients:
- Any other type of cheese can be used instead of Croghan Cheese.
- Chicken or vegetable broth can be used instead of white wine.
Variations:
- Add chopped herbs, such as parsley or chives, for extra flavor.
- Add diced ham or cooked bacon for a heartier fondue.
- Use beer instead of wine for a different flavor.
Tips and tricks:
- Make sure to coat the cheese with cornstarch to prevent clumping.
- Stir the fondue constantly to prevent it from burning or sticking to the pot.
- If the fondue is too thick, add more wine or broth to thin it out.
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 it is melted and smooth.
Presentation ideas:
Serve the fondue in a fondue pot with a lit candle underneath to keep it warm.
Garnishes:
Sprinkle chopped herbs or paprika on top of the fondue for a pop of color.
Pairings:
Bread, vegetables, fruit, and cooked meats are all great for dipping in the fondue.
Suggested side dishes:
A green salad or roasted vegetables would be a great side dish to serve with the fondue.
Troubleshooting advice:
If the fondue is too thick, add more wine or broth to thin it out. If it is too thin, add more cheese.
Food safety advice:
Make sure to keep the fondue at a safe temperature to prevent bacteria growth. Do not leave it out at room temperature for more than 2 hours.
Food history:
Fondue originated in Switzerland in the 18th century as a way to use up leftover cheese and bread.
Flavor profiles:
Croghan Cheese has a sharp and tangy flavor that pairs well with the nutmeg and white wine in this fondue.
Serving suggestions:
Serve the fondue as a main course or as an appetizer for a party.
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