Ingredients with Measurements:
- 1 pound of grated Estonian cheese
- 1 tablespoon of cornstarch
- 1 garlic clove, minced
- 1 cup of dry white wine
- 1 tablespoon of lemon juice
- 1 tablespoon of honey
- 1 teaspoon of Dijon mustard
- Salt and pepper to taste
- Cubed bread, boiled potatoes, and sliced apples for dipping
Special equipment needed:
- Fondue pot
- Fondue forks
Step-by-step instructions:
1. In a bowl, mix the grated cheese and cornstarch until the cheese is coated evenly.
2. Rub the garlic clove inside the fondue pot.
3. Pour the white wine into the fondue pot and heat it over medium heat until it simmers.
4. Add the lemon juice, honey, and Dijon mustard to the wine and stir until combined.
5. Gradually add the cheese mixture to the pot, stirring constantly until the cheese is melted and the mixture is smooth.
6. Season with salt and pepper to taste.
7. Reduce the heat to low and keep the fondue warm.
8. Serve with cubed bread, boiled potatoes, and sliced apples for dipping.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Medium heat for simmering the wine and low heat for keeping the fondue warm.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 300
Total fat: 20g
Saturated fat: 12g
Cholesterol: 60mg
Sodium: 400mg
Total carbohydrates: 10g
Dietary fiber: 1g
Sugars: 6g
Protein: 15g
Substitutions for ingredients:
- Any type of grated cheese can be used instead of Estonian cheese.
- Cornstarch can be substituted with flour or arrowroot powder.
- Dry white wine can be substituted with chicken or vegetable broth.
- Lemon juice can be substituted with lime juice or white wine vinegar.
- Honey can be substituted with maple syrup or agave nectar.
- Dijon mustard can be substituted with whole grain mustard or yellow mustard.
Variations:
- Add chopped herbs such as thyme or rosemary for extra flavor.
- Add cooked bacon or ham for a meaty twist.
- Substitute the bread and potatoes with vegetables such as broccoli, cauliflower, or carrots.
- Add a splash of hot sauce for a spicy kick.
Tips and tricks:
- Make sure to coat the cheese with cornstarch to prevent clumping.
- Rubbing the garlic clove inside the fondue pot adds a subtle garlic flavor.
- Keep the fondue warm over low heat to prevent it from getting too thick or lumpy.
- Use day-old bread for dipping as it holds up better in the fondue.
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 a traditional fondue pot with a lit candle underneath to keep it warm. Arrange the bread, potatoes, and apples on a platter around the pot.
Garnishes:
Garnish with chopped herbs or a sprinkle of paprika for color.
Pairings:
Pair with a dry white wine such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
Serve with a simple green salad or roasted vegetables.
Troubleshooting advice:
- If the fondue is too thick, add a splash of white wine or broth to thin it out.
- If the fondue is too thin, mix a bit of cornstarch with cold water and add it to the pot, stirring constantly until the mixture thickens.
Food safety advice:
- Make sure to cook the fondue until it is heated through to prevent foodborne illness.
- Use clean utensils for dipping to prevent cross-contamination.
Food history:
Fondue originated in Switzerland in the 18th century as a way for farmers to use up leftover cheese and bread during the winter months. It became popular in the United States in the 1960s and 1970s as a trendy party food.
Flavor profiles:
This Estonian Cheese Fondue is creamy, tangy, and slightly sweet with a subtle garlic flavor.
Serving suggestions:
Serve as a main course for a cozy winter dinner party or as an appetizer for a casual get-together.
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Region: Estonian