Ingredients with Measurements:
- 1 pound Gruyere cheese, grated
- 1 pound Emmental cheese, grated
- 1 tablespoon cornstarch
- 1 garlic clove, halved
- 1 1/2 cups dry white wine
- 1 tablespoon lemon juice
- 1 tablespoon kirsch
- Freshly ground black pepper, to taste
- Cubed bread, vegetables, and apples for dipping
Special equipment needed:
- Fondue pot
- Fondue forks
Step-by-step instructions:
1. In a bowl, toss the grated Gruyere and Emmental cheese with cornstarch.
2. Rub the inside of the fondue pot with the garlic clove.
3. In a saucepan, heat the white wine and lemon juice over medium heat until it simmers.
4. Gradually add the cheese mixture to the wine, stirring constantly until the cheese is melted and smooth.
5. Stir in the kirsch and black pepper.
6. Transfer the fondue to the fondue pot and keep warm over low heat.
7. Serve with cubed bread, vegetables, and apples for dipping.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 33g
Carbohydrates: 6g
Protein: 28g
Substitutions for ingredients:
- Gruyere cheese can be substituted with Comte or Beaufort cheese.
- Emmental cheese can be substituted with Appenzeller or Raclette cheese.
- Cornstarch can be substituted with flour or arrowroot powder.
- Kirsch can be substituted with brandy or white wine.
Variations:
- Add chopped herbs such as thyme or rosemary for extra flavor.
- Add diced cooked ham or bacon for a meaty twist.
- Use beer instead of white wine for a different flavor profile.
Tips and tricks:
- Grate the cheese finely for a smoother fondue.
- Keep the fondue warm over low heat to prevent it from separating.
- Dip the bread and vegetables in the fondue using a swirling motion to prevent the cheese from dripping off.
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.
Garnishes:
Garnish with chopped herbs such as parsley or chives.
Pairings:
Pair with a dry white wine such as Sauvignon Blanc or Chardonnay.
Suggested side dishes:
Serve with a green salad or roasted vegetables on the side.
Troubleshooting advice:
- If the fondue is too thick, add more wine or kirsch.
- If the fondue is too thin, add more cheese.
Food safety advice:
- Use a clean fondue fork for each dipping item to prevent cross-contamination.
- Keep the fondue at a safe temperature of at least 140°F to prevent bacterial growth.
Food history:
Fondue originated in Switzerland in the 18th century as a way for farmers to use up their leftover cheese and bread during the winter months.
Flavor profiles:
Hohenheim Cheese Fondue is rich and creamy with a nutty flavor from the Gruyere and Emmental cheese. The addition of kirsch and black pepper adds a subtle fruity and spicy note.
Serving suggestions:
Serve as a cozy and comforting meal for a winter dinner party or a romantic date night.
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Region: Swiss