Ingredients with Measurements:
- 1 pound grated Gouda cheese
- 1 pound grated Emmental cheese
- 1/2 cup white wine
- 1/4 cup cornstarch
- 1 tablespoon lemon juice
- 1 garlic clove, minced
- 1/4 teaspoon ground nutmeg
- Salt and pepper to taste
Special equipment needed:
- Fondue pot
- Fondue forks
Step-by-step instructions:
1. In a large bowl, mix together the grated Gouda and Emmental cheese.
2. In a separate bowl, whisk together the white wine and cornstarch until smooth.
3. Pour the wine mixture into a fondue pot and heat over medium heat until it starts to simmer.
4. Add the grated cheese to the pot, a handful at a time, stirring constantly until melted and smooth.
5. Stir in the lemon juice, minced garlic, nutmeg, salt, and pepper.
6. Reduce the heat to low and keep the fondue warm and smooth.
7. Serve with fondue forks and dipping items of your choice.
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
Temperature:
Medium heat for simmering the wine mixture, low heat for keeping the fondue warm.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 350
Total fat: 25g
Saturated fat: 15g
Cholesterol: 80mg
Sodium: 450mg
Total carbohydrates: 7g
Dietary fiber: 0g
Sugars: 1g
Protein: 22g
Substitutions for ingredients:
- Gouda cheese can be substituted with Swiss cheese or Cheddar cheese.
- Emmental cheese can be substituted with Gruyere cheese or Fontina cheese.
- White wine can be substituted with chicken or vegetable broth.
Variations:
- Add chopped herbs such as parsley or chives for extra flavor.
- Add diced ham or cooked bacon for a meaty twist.
- Substitute the wine with beer for a beer cheese fondue.
Tips and tricks:
- Grate the cheese finely for a smoother fondue.
- Toss the grated cheese with cornstarch before adding it to the fondue pot to prevent clumping.
- Keep the fondue warm and smooth by stirring it occasionally.
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 fondue pot over low heat, stirring occasionally until warm and smooth.
Presentation ideas:
Serve the fondue in a fondue pot on a platter with dipping items arranged around it.
Garnishes:
Garnish the fondue with chopped herbs, such as parsley or chives.
Pairings:
Serve the fondue with crusty bread, boiled potatoes, steamed vegetables, or sliced apples.
Suggested side dishes:
- Roasted vegetables
- Green salad
- Grilled meats
Troubleshooting advice:
- If the fondue is too thick, add more wine or broth to thin it out.
- If the fondue is too thin, add more grated cheese to thicken it up.
Food safety advice:
- Keep the fondue pot at a safe temperature to prevent bacterial growth.
- Do not double-dip your fondue fork to prevent the spread of germs.
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:
This Kalimpong Cheese Fondue is rich, creamy, and savory with a hint of nutmeg and garlic.
Serving suggestions:
Serve the fondue as a main course or as an appetizer for a party.
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