Ingredients with Measurements:
- 1 pound of Klenät cheese, grated
- 1 tablespoon of cornstarch
- 1 garlic clove, minced
- 1 cup of dry white wine
- 1 tablespoon of lemon juice
- 1 teaspoon of Dijon mustard
- Pinch of nutmeg
- Salt and pepper to taste
- Assorted dippers (bread cubes, apple slices, cooked potatoes, etc.)
Special equipment needed:
- Fondue pot
- Fondue forks
Step-by-step instructions:
1. In a small bowl, mix the grated Klenät cheese with cornstarch until evenly coated.
2. Rub the garlic clove all over the inside of the fondue pot.
3. In a medium saucepan, heat the white wine over medium heat until it comes to a simmer.
4. Add the lemon juice, Dijon mustard, nutmeg, salt, and pepper to the simmering wine.
5. Gradually add the cheese mixture to the wine, stirring constantly until the cheese is melted and the mixture is smooth.
6. Transfer the cheese mixture to the fondue pot and keep it warm over low heat.
7. Serve with assorted dippers and fondue forks.
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
Temperature:
Low heat
Serving size:
4-6 people
Nutritional information:
Calories: 250
Fat: 18g
Carbohydrates: 4g
Protein: 15g
Substitutions for ingredients:
- Klenät cheese can be substituted with Gruyere or Emmental cheese.
- Dry white wine can be substituted with chicken or vegetable broth.
Variations:
- Add chopped herbs such as thyme, rosemary, or parsley for extra flavor.
- Add cooked bacon or ham for a meaty twist.
Tips and tricks:
- Make sure to stir the cheese mixture constantly to prevent it from burning or sticking to the bottom of the pot.
- If the fondue becomes too thick, add more wine or broth to thin it out.
- Cut the dippers into bite-sized pieces for easy dipping.
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 fresh herbs such as thyme or parsley.
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 is too thin, add more cheese.
- If the fondue is too thick, add more wine or broth.
- If the fondue separates, whisk in a little cornstarch to bring it back together.
Food safety advice:
- Make sure to keep the fondue hot and at a safe temperature to prevent bacterial growth.
- Do not double dip your dippers in the fondue to prevent the spread of germs.
Food history:
Klenät cheese is a traditional Swiss cheese that is commonly used in fondue.
Flavor profiles:
Klenät cheese has a nutty and slightly sweet flavor with a creamy texture.
Serving suggestions:
Serve the fondue as a main course or as an appetizer for a party.
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Region: Swiss