Ingredients with Measurements:
- 1 pound Džiugas cheese, grated
- 1 tablespoon cornstarch
- 1 garlic clove, minced
- 1 cup dry white wine
- 1 tablespoon lemon juice
- 1/4 teaspoon nutmeg
- Salt and pepper to taste
Special equipment needed:
- Fondue pot
- Fondue forks
Step-by-step instructions:
1. In a small bowl, mix the grated Džiugas cheese and cornstarch until well combined.
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 simmers.
4. Add the lemon juice and nutmeg to the wine and stir.
5. Gradually add the cheese mixture to the pot, stirring constantly until the cheese is melted and the fondue is 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 for dipping.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Medium heat for simmering the wine, low heat for keeping the fondue warm.
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 25g
Carbohydrates: 5g
Protein: 22g
Substitutions for ingredients:
- Džiugas 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 or rosemary for extra flavor.
- Add diced cooked ham or bacon for a meaty twist.
- Add chopped sun-dried tomatoes or roasted red peppers for a pop of color.
Tips and tricks:
- Grate the cheese finely for a smoother fondue.
- 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 smooth and heated through.
Presentation ideas:
Serve the fondue in the fondue pot on a platter with an assortment of dipping items such as bread cubes, vegetables, and fruit.
Garnishes:
Garnish the fondue with chopped herbs or a sprinkle of paprika.
Pairings:
Pair the fondue with a dry white wine such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
Serve the fondue with a side salad or roasted vegetables.
Troubleshooting advice:
- If the fondue is too thick, add more wine or broth to thin it out.
- If the fondue is too thin, add more grated cheese.
Food safety advice:
- Make sure to heat the fondue to a safe temperature of 165°F to prevent the growth of harmful bacteria.
- Use clean and dry fondue forks for dipping.
Food history:
Džiugas cheese is a hard cheese made in Lithuania from cow's milk. It has a nutty and slightly sweet flavor.
Flavor profiles:
The Džiugas Cheese Fondue has a rich and creamy flavor with a hint of nutmeg and lemon.
Serving suggestions:
Serve the fondue as an appetizer or as a main course with a side salad or roasted vegetables.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Lithuanian