Ingredients with Measurements:
- 1 pound Killeen Cow's Cheese, grated
- 1 tablespoon cornstarch
- 1 garlic clove, minced
- 1 cup dry white wine
- 1 tablespoon lemon juice
- 1/4 teaspoon nutmeg
- Salt and pepper to taste
Special equipment needed:
- Fondue pot
- Fondue forks
Step-by-step instructions:
1. In a bowl, toss the grated Killeen Cow's Cheese with cornstarch until evenly coated.
2. Rub the garlic clove all over the inside of the fondue pot.
3. Pour the white wine and lemon juice into the fondue pot and heat over medium heat until simmering.
4. Gradually add the cheese to the pot, stirring constantly with a wooden spoon until the cheese is melted and smooth.
5. Stir in the nutmeg and season with salt and pepper to taste.
6. Reduce the heat to low and keep the fondue warm in the pot.
7. Serve with fondue forks for dipping.
- Time:
Preparation time: 10 minutes
- Cooking time: 10 minutes
Temperature:
- Medium heat for simmering the wine and lemon juice
- Low heat for keeping the fondue warm
Serving size:
- 4-6 servings
Nutritional information:
- Calories per serving: 300
- Fat: 20g
- Carbohydrates: 5g
- Protein: 20g
Substitutions for ingredients:
- Killeen Cow's Cheese can be substituted with any other semi-hard cheese such as Gruyere or Emmental.
- Dry white wine can be substituted with chicken or vegetable broth.
Variations:
- Add chopped herbs such as thyme or rosemary for extra flavor.
- Substitute lemon juice with apple cider vinegar for a tangy twist.
Tips and tricks:
- Tossing the cheese with cornstarch helps to prevent clumping and ensures a smooth texture.
- Keep the fondue warm over low heat to prevent it from becoming too thick or grainy.
Storage instructions:
- Leftover fondue can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, gently warm the fondue over low heat, stirring constantly until heated through.
Presentation ideas:
- Serve the fondue in a traditional fondue pot with a lit candle underneath to keep it warm.
- Garnish with chopped herbs or a sprinkle of paprika for color.
Pairings:
- Crusty bread, apples, and pears are classic dipping options for cheese fondue.
- Other options include cooked vegetables such as broccoli or cauliflower, or cured meats such as prosciutto.
Suggested side dishes:
- A simple green salad with a vinaigrette dressing pairs well with cheese fondue.
- Roasted potatoes or a warm potato salad also make great side dishes.
Troubleshooting advice:
- If the fondue becomes too thick, add a splash of white wine or broth to thin it out.
- If the fondue becomes grainy, try adding a small amount of lemon juice or vinegar to help smooth it out.
Food safety advice:
- Make sure to use clean and dry fondue forks for dipping to prevent cross-contamination.
- Keep the fondue at a safe temperature of at least 140°F to prevent the growth of harmful bacteria.
Food history:
- Cheese fondue originated in Switzerland in the 18th century as a way for farmers to use up leftover cheese and bread during the winter months.
Flavor profiles:
- Killeen Cow's Cheese has a nutty and slightly sweet flavor that pairs well with the tanginess of the white wine and lemon juice.
Serving suggestions:
- Serve the fondue as a main course for a cozy dinner party or as an appetizer for a larger gathering.
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