Ingredients with Measurements:
- 1 pound of Gruyere cheese, grated
- 1 pound of Emmental cheese, grated
- 1/2 cup of dry white wine
- 1/4 cup of brandy
- 1 tablespoon of cornstarch
- 1 garlic clove, minced
- 1/4 teaspoon of ground nutmeg
- Salt and pepper to taste
Special equipment needed:
- Fondue pot
- Fondue forks
Step-by-step instructions:
1. In a large bowl, mix the grated Gruyere and Emmental cheese together.
2. In a small bowl, mix the cornstarch with the brandy until it forms a paste.
3. Rub the inside of the fondue pot with the garlic clove.
4. Pour the white wine into the fondue pot and heat it over medium heat until it starts to simmer.
5. Gradually add the cheese mixture to the pot, stirring constantly until the cheese is melted and smooth.
6. Add the brandy and cornstarch mixture to the pot and stir until well combined.
7. Add the nutmeg, salt, and pepper to taste.
8. Reduce the heat to low and keep the fondue warm.
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
Temperature:
Medium heat for simmering the wine, low heat for keeping the fondue warm.
Serving size:
4-6 people
Nutritional information:
Calories: 400
Fat: 30g
Carbohydrates: 5g
Protein: 25g
Substitutions for ingredients:
- Gruyere cheese can be substituted with Swiss cheese.
- Emmental cheese can be substituted with Gouda cheese.
- Brandy can be substituted with cognac or whiskey.
Variations:
- Add chopped cooked bacon or ham for a meaty twist.
- Add chopped fresh herbs like thyme or rosemary for extra flavor.
- Substitute the white wine with beer for a beer cheese fondue.
Tips and tricks:
- To prevent the cheese from clumping, make sure to gradually add it to the pot and stir constantly.
- If the fondue is too thick, add more wine or brandy to thin it out.
- Dip bread, vegetables, or apples into the fondue for a delicious snack.
Storage instructions:
Refrigerate any leftover fondue in an airtight container for up to 3 days.
Reheating instructions:
Reheat the fondue in a saucepan over low heat, stirring constantly until heated through.
Presentation ideas:
Serve the fondue in a fondue pot on a platter with bread cubes, vegetables, and apples arranged around it.
Garnishes:
Sprinkle chopped fresh herbs or paprika on top of the fondue for a pop of color.
Pairings:
Serve the fondue with a dry white wine or a light beer.
Suggested side dishes:
Serve the fondue with crusty bread, steamed vegetables, or sliced apples.
Troubleshooting advice:
If the fondue is too thick, add more wine or brandy to thin it out. If the fondue is too thin, add more cheese.
Food safety advice:
Make sure to keep the fondue pot at a safe temperature to prevent bacteria growth. Do not leave the fondue 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:
The Drunken Cheese Fondue has a rich, creamy, and slightly boozy flavor with hints of nutmeg and garlic.
Serving suggestions:
Serve the fondue as an appetizer or a fun party snack.
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Region: Swiss