Ingredients with Measurements:
- 1 cup Dairylea Cheese Spread
- 1 cup grated Gruyere cheese
- 1/2 cup dry white wine
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon black pepper
- 1 French baguette, cubed
- 1 apple, sliced
- 1 pear, sliced
- 1 cup broccoli florets
- 1 cup baby carrots
Special equipment needed:
- Fondue pot or a heavy-bottomed saucepan
- Fondue forks
Step-by-step instructions:
1. In a bowl, mix together Dairylea Cheese Spread, grated Gruyere cheese, cornstarch, lemon juice, nutmeg, and black pepper until well combined.
2. In a fondue pot or heavy-bottomed saucepan, heat the white wine over medium heat until it starts to simmer.
3. Gradually add the cheese mixture to the wine while stirring continuously until the cheese is melted and the mixture is smooth.
4. Reduce the heat to low and keep stirring the fondue to prevent it from sticking to the bottom of the pot.
5. Arrange the bread cubes, apple slices, pear slices, broccoli florets, and baby carrots on a platter.
6. Using fondue forks, dip the bread cubes and vegetables into the cheese fondue and enjoy!
- Time:
Preparation time: 10 minutes
- Cooking time: 10 minutes
Temperature:
- Medium heat for heating the wine
- Low heat for melting the cheese
Serving size:
- This recipe serves 4 people
Nutritional information:
- Calories: 350 per serving
- Total fat: 20g
- Saturated fat: 12g
- Cholesterol: 60mg
- Sodium: 500mg
- Total carbohydrates: 23g
- Dietary fiber: 3g
- Sugars: 9g
- Protein: 16g
Substitutions for ingredients:
- Instead of Gruyere cheese, you can use Emmental or Swiss cheese.
- Instead of white wine, you can use chicken or vegetable broth.
Variations:
- Add chopped garlic or shallots to the fondue for extra flavor.
- Substitute the bread cubes with boiled potatoes or cooked pasta.
- Add cooked bacon or ham to the fondue for a meaty twist.
Tips and tricks:
- Use a heavy-bottomed saucepan or fondue pot to prevent the cheese from burning.
- Keep stirring the fondue to prevent it from separating or becoming lumpy.
- If the fondue becomes 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 2 days.
Reheating instructions:
- To reheat the fondue, place it in a saucepan over low heat and stir until it is heated through.
Presentation ideas:
- Serve the fondue in a fondue pot or a ceramic bowl.
- Arrange the bread cubes and vegetables on a platter around the fondue pot.
Garnishes:
- Sprinkle chopped parsley or chives on top of the fondue for a pop of color.
Pairings:
- Serve the fondue with a glass of white wine or a cold beer.
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 becomes too thick, add more wine or broth to thin it out.
- If the fondue separates, add a tablespoon of lemon juice and stir vigorously until it becomes smooth again.
Food safety advice:
- Make sure to keep the fondue at a safe temperature to prevent bacterial growth.
- Use clean utensils and plates to prevent cross-contamination.
Food history:
- Fondue originated in Switzerland in the 18th century as a way for farmers to use up their leftover cheese and bread.
Flavor profiles:
- The Dairylea Cheese Fondue has a rich and creamy flavor with a hint of nutmeg and black pepper.
Serving suggestions:
- Serve the fondue as an appetizer or a main course for a cozy dinner party.
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