Ingredients with Measurements:
- 1 pound Jarlsberg cheese, grated
- 1 tablespoon cornstarch
- 1 garlic clove, peeled and halved
- 1 cup dry white wine
- 1 tablespoon lemon juice
- 1/4 teaspoon nutmeg
- Salt and pepper to taste
- Dipping items such as bread, apples, and vegetables
Special Equipment Needed:
- Fondue pot
- Fondue forks
Step-by-Step Instructions:
1. In a medium bowl, toss the grated Jarlsberg cheese with cornstarch until evenly coated.
2. Rub the inside of the fondue pot with the halved garlic clove.
3. In a saucepan, heat the white wine and lemon juice over medium heat until simmering.
4. Gradually add the cheese mixture to the simmering wine, stirring constantly until the cheese is melted and the mixture is smooth.
5. Stir in the nutmeg, salt, and pepper to taste.
6. Transfer the fondue to the fondue pot and keep warm over low heat.
7. Serve with dipping items such as bread, apples, and vegetables.
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
Temperature:
Low heat
Serving size:
4-6 people
Nutritional information:
Calories per serving: 350
Total fat: 27g
Saturated fat: 17g
Cholesterol: 85mg
Sodium: 530mg
Total carbohydrates: 3g
Dietary fiber: 0g
Sugar: 1g
Protein: 23g
Substitutions for ingredients:
- Jarlsberg cheese can be substituted with any other Swiss cheese or Gruyere cheese.
- Cornstarch can be substituted with flour or arrowroot powder.
- Dry white wine can be substituted with chicken or vegetable broth.
Variations:
- Add chopped herbs such as thyme or rosemary for added flavor.
- Substitute lemon juice with lime juice for a different flavor profile.
- Add cooked bacon or ham for a meaty twist.
Tips and Tricks:
- Grate the cheese finely for a smoother fondue.
- Keep the fondue warm over low heat to prevent it from separating.
- Stir the fondue frequently to prevent it from sticking to the bottom of the pot.
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 heated through.
Presentation Ideas:
Serve the fondue in a fondue pot on a platter with dipping items arranged around it.
Garnishes:
Garnish with chopped fresh herbs such as parsley or chives.
Pairings:
Pair with a dry white wine such as Chardonnay or Sauvignon Blanc.
Suggested Side Dishes:
Serve with a side salad or roasted vegetables.
Troubleshooting Advice:
If the fondue separates, add a tablespoon of lemon juice and stir until smooth.
Food Safety Advice:
Make sure to keep the fondue at a safe temperature of 140°F or above 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:
Creamy, nutty, tangy
Serving Suggestions:
Serve as an appetizer or as a main course with a side salad.
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Region: Norwegian