Ingredients with Measurements:
- 1 pound Lincolnshire Poacher 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 Lincolnshire Poacher 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 fondue pot, stirring constantly until melted and smooth.
5. Stir in the nutmeg, salt, and pepper to taste.
6. Serve immediately with fondue forks for dipping.
- Time:
Preparation time: 10 minutes
- Cooking time: 10 minutes
Temperature:
- Medium heat
Serving size:
- 4-6 people
Nutritional information:
- Calories: 400
- Fat: 30g
- Carbohydrates: 5g
- Protein: 25g
Substitutions for ingredients:
- Lincolnshire Poacher cheese can be substituted with Gruyere or Emmental cheese.
Variations:
- Add chopped herbs such as thyme or rosemary for extra flavor.
- Substitute the white wine with beer or apple cider for a different taste.
Tips and tricks:
- To prevent the fondue from separating or becoming stringy, make sure to stir constantly while adding the cheese.
- If the fondue becomes too thick, add more white wine or lemon juice to thin it out.
Storage instructions:
- Leftover fondue can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the fondue, gently heat it in a saucepan over low heat, stirring constantly until melted and smooth.
Presentation ideas:
- Serve the fondue in a fondue pot on a platter surrounded by bread cubes, vegetables, and sliced meats for dipping.
Garnishes:
- Garnish with chopped herbs or a sprinkle of paprika for color.
Pairings:
- Serve with a dry white wine such as Sauvignon Blanc or Chardonnay.
Suggested side dishes:
- Crusty bread, boiled potatoes, roasted vegetables, or sliced apples.
Troubleshooting advice:
- If the fondue becomes too thick, add more white wine or lemon juice to thin it out.
- If the fondue separates, try adding a small amount of cornstarch mixed with water to thicken it back up.
Food safety advice:
- Make sure to keep the fondue pot at a safe temperature to prevent bacterial growth.
- Do not leave the fondue out at room temperature for more than 2 hours.
Food history:
- Fondue originated in Switzerland in the 18th century as a way to use up leftover cheese and bread.
Flavor profiles:
- The Lincolnshire Poacher cheese gives the fondue a nutty and slightly sweet flavor, while the white wine and lemon juice add acidity and brightness.
Serving suggestions:
- Serve the fondue as a main course or as an appetizer for a party.
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Region: British