Ingredients with Measurements:
- 1 pound of Latvian cheese (preferably Dzintars or Jāņi)
- 1 tablespoon of cornstarch
- 1 garlic clove, minced
- 1 cup of white wine
- 1 tablespoon of lemon juice
- 1 teaspoon of Dijon mustard
- 1/4 teaspoon of nutmeg
- Salt and pepper to taste
- Bread cubes or boiled potatoes for dipping
Special equipment needed:
- Fondue pot
- Fondue forks
Step-by-step instructions:
1. Grate the Latvian cheese and toss it with cornstarch in a bowl.
2. Rub the inside of the fondue pot with garlic.
3. Pour the white wine into the fondue pot and heat it over medium heat until it starts to simmer.
4. Add the lemon juice, Dijon mustard, nutmeg, salt, and pepper to the wine and stir to combine.
5. Gradually add the grated cheese to the pot, stirring constantly until the cheese is melted and smooth.
6. Reduce the heat to low and keep the fondue warm.
7. Serve with bread cubes or boiled potatoes for dipping.
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
Temperature:
Medium heat for simmering the wine, low heat for keeping the fondue warm.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 300
Fat: 20g
Protein: 15g
Carbohydrates: 10g
Sodium: 400mg
Substitutions for ingredients:
- Any type of cheese can be used instead of Latvian cheese.
- Cornstarch can be substituted with flour or arrowroot powder.
- White wine can be substituted with chicken or vegetable broth.
Variations:
- Add chopped herbs such as parsley, chives, or thyme for extra flavor.
- Add cooked bacon or ham for a meaty twist.
- Add chopped sun-dried tomatoes or roasted red peppers for a Mediterranean twist.
Tips and tricks:
- Use a good quality cheese for the best flavor.
- Tossing the cheese with cornstarch helps to prevent clumping.
- Stir the fondue constantly to prevent it from burning or sticking to 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 it is smooth and heated through.
Presentation ideas:
Serve the fondue in the fondue pot on a platter with bread cubes or boiled potatoes arranged around it.
Garnishes:
Garnish the fondue with chopped herbs such as parsley or chives.
Pairings:
Pair the fondue with a crisp white wine such as Riesling or Sauvignon Blanc.
Suggested side dishes:
Serve the fondue with a side salad or roasted vegetables.
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 cheese or cornstarch to thicken it up.
Food safety advice:
- Make sure to use a clean fondue pot and forks.
- Do not leave the fondue out at room temperature for more than 2 hours.
- Do not double dip the forks in the fondue.
Food history:
Fondue originated in Switzerland in the 18th century and quickly became popular in other European countries.
Flavor profiles:
The Latvian cheese fondue has a rich and creamy flavor with a hint of tanginess from the wine and lemon juice.
Serving suggestions:
Serve the fondue as a main course or as an appetizer for a party.
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Region: Latvian