Ingredients with Measurements:
- 1 lb. smoked cheddar cheese, grated
- 1 tbsp. cornstarch
- 1 clove garlic, minced
- 1 tsp. dried thyme
- 1 tsp. dried rosemary
- 1/2 tsp. black pepper
- 1 cup dry white wine
- 1 tbsp. lemon juice
- 1 tbsp. Dijon mustard
- 1 loaf French bread, cubed
Special equipment needed:
- Fondue pot
- Fondue forks
Step-by-step instructions:
1. In a small bowl, mix together the cornstarch, garlic, thyme, rosemary, and black pepper.
2. In a fondue pot, heat the white wine over medium heat until it begins to simmer.
3. Add the lemon juice and Dijon mustard to the wine and stir to combine.
4. Gradually add the grated smoked cheddar cheese to the pot, stirring constantly until the cheese is melted and smooth.
5. Add the cornstarch mixture to the pot and stir until the fondue thickens.
6. Reduce the heat to low and keep the fondue warm.
7. Serve with cubed French bread on fondue forks.
- Time:
Preparation time: 10 minutes
- Cooking time: 10 minutes
Temperature:
- Medium heat
Serving size:
- Serves 4-6 people
Nutritional information:
- Calories: 450
- Fat: 25g
- Carbohydrates: 28g
- Protein: 22g
Substitutions for ingredients:
- Smoked cheddar cheese can be substituted with regular cheddar cheese or Gouda cheese.
- Dry white wine can be substituted with chicken or vegetable broth.
Variations:
- Add cooked bacon bits to the fondue for a smoky flavor.
- Substitute the dried herbs with fresh herbs for a brighter flavor.
- Add a splash of hot sauce for a spicy kick.
Tips and tricks:
- Grate the cheese ahead of time to make the preparation process faster.
- Keep the fondue warm over low heat to prevent it from becoming too thick.
Storage instructions:
- Leftover fondue can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the fondue, place it in a saucepan over low heat and stir until it is warmed through.
Presentation ideas:
- Serve the fondue in a fondue pot on a platter with cubed French bread and garnish with fresh herbs.
Garnishes:
- Fresh herbs such as thyme or rosemary can be used as a garnish.
Pairings:
- Serve with a dry white wine such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Fresh vegetables such as broccoli, cauliflower, or carrots can be served as a side dish.
Troubleshooting advice:
- If the fondue becomes too thick, add a splash of white wine to thin it out.
Food safety advice:
- Make sure the cheese is fully melted and the fondue is heated to a safe temperature before serving.
Food history:
- Fondue originated in Switzerland in the 18th century as a way for farmers to use up their leftover cheese.
Flavor profiles:
- The smoked cheddar cheese gives the fondue a smoky flavor while the garlic and herbs add depth and complexity.
Serving suggestions:
- Serve as an appetizer or as a main course for a cozy night in.
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