Ingredients with Measurements:
- 1 pound of grated Gruyere cheese
- 1 pound of grated Emmental cheese
- 1 tablespoon of cornstarch
- 1 garlic clove
- 1 cup of dry white wine
- 1 tablespoon of lemon juice
- 1 tablespoon of Kirsch (optional)
- Freshly ground black pepper
- Cubed bread, vegetables, and apples for dipping
Special equipment needed:
- Fondue pot
- Fondue forks
Step-by-step instructions:
1. In a small bowl, mix the cornstarch with a tablespoon of cold water until dissolved.
2. Rub the garlic clove around the inside of the fondue pot.
3. Pour the white wine into the fondue pot and heat over medium heat until it comes to a simmer.
4. Add the grated cheese to the pot, a handful at a time, stirring constantly until melted.
5. Once all the cheese is melted, add the cornstarch mixture and stir until the fondue thickens.
6. Add the lemon juice and Kirsch (if using) and stir to combine.
7. Season with freshly ground black pepper to taste.
8. Transfer the fondue pot to a fondue burner and keep warm.
9. Serve with cubed bread, vegetables, and apples for dipping.
Time:
Preparation time: 15 minutes
Cooking time: 10 minutes
Temperature:
Medium heat for simmering the white wine and melting the cheese.
Serving size:
4-6 people
Nutritional information:
Calories: 500
Fat: 35g
Carbohydrates: 10g
Protein: 35g
Substitutions for ingredients:
- Gruyere cheese can be substituted with Swiss cheese.
- Emmental cheese can be substituted with Gouda cheese.
- Cornstarch can be substituted with flour.
Variations:
- Add chopped herbs such as thyme or rosemary for extra flavor.
- Add diced ham or bacon for a meaty twist.
- Substitute the white wine with beer for a beer cheese fondue.
Tips and tricks:
- Use freshly grated cheese for the best melting and flavor.
- Keep the fondue warm but not too hot to prevent the cheese from becoming stringy.
- Dip bread and vegetables into the fondue at an angle to prevent the fondue from dripping.
Storage instructions:
Leftover fondue can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat the fondue in a saucepan over low heat, stirring constantly until melted and smooth.
Presentation ideas:
Serve the fondue in the fondue pot on a wooden board with the dipping items arranged around it.
Garnishes:
Garnish with chopped fresh herbs such as parsley or chives.
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 thick, add more white wine to thin it out.
- If the fondue is too thin, add more cheese to thicken it.
Food safety advice:
- Make sure to use clean and dry fondue forks for dipping.
- Keep the fondue pot away from children and pets as it can be hot and dangerous.
Food history:
Cheese fondue originated in Switzerland in the 18th century as a way to use up leftover cheese.
Flavor profiles:
Creamy, cheesy, tangy, and slightly acidic.
Serving suggestions:
Serve as an appetizer or main course for a cozy dinner party.
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Region: Swiss