Ingredients with Measurements:
- 2 cups (8 ounces) shredded Gruyère cheese
- 2 cups (8 ounces) shredded Emmentaler cheese
- 2 tablespoons all-purpose flour
- 1 garlic clove, minced
- 1 cup dry white wine
- 2 tablespoons brandy
- 2 tablespoons freshly squeezed lemon juice
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons chopped fresh parsley
Special Equipment Needed:
- Fondue pot
- Long-handled fondue forks
Step-by-Step Instructions:
1. In a medium bowl, combine the Gruyère and Emmentaler cheeses with the flour and mix until the cheese is evenly coated.
2. In a fondue pot, combine the garlic, wine, brandy, lemon juice, and pepper. Heat over medium heat, stirring occasionally, until the mixture is hot but not boiling.
3. Gradually add the cheese mixture to the fondue pot, stirring constantly until the cheese is melted and the mixture is smooth.
4. Sprinkle the parsley over the top and serve with the fondue forks.
Time:
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Temperature: Medium heat
Serving Size: 4-6 people
Nutritional Information:
Calories: 442 kcal
Carbohydrates: 6 g
Protein: 22 g
Fat: 32 g
Saturated Fat: 19 g
Cholesterol: 86 mg
Sodium: 519 mg
Potassium: 131 mg
Fiber: 0 g
Sugar: 1 g
Vitamin A: 810 IU
Vitamin C: 4 mg
Calcium: 498 mg
Iron: 1 mg
Substitutions for Ingredients
- Gruyère cheese: Swiss cheese
- Emmentaler cheese: Swiss cheese
- White wine: dry vermouth
- Brandy: cognac
Variations:
- Add 1/2 cup of diced cooked ham or bacon to the fondue.
- Substitute 1/2 cup of beer for the white wine.
Tips and Tricks:
- Make sure to keep stirring the fondue while adding the cheese to prevent it from becoming lumpy.
- If the fondue becomes too thick, add a little more wine or brandy 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:
Reheat the fondue in a fondue pot over medium heat, stirring occasionally, until heated through.
Presentation Ideas:
Serve the fondue with cubes of French bread, steamed vegetables, and/or cooked meats.
Garnishes:
Garnish the fondue with freshly chopped parsley, diced cooked ham or bacon, and/or freshly grated Parmesan cheese.
Pairings:
Pair the fondue with a dry white wine, such as a Sauvignon Blanc or Chardonnay.
Suggested Side Dishes:
Serve the fondue with cubes of French bread, steamed vegetables, and/or cooked meats.
Troubleshooting Advice:
- If the fondue becomes too thick, add a little more wine or brandy to thin it out.
- If the fondue is too thin, add a little more cheese to thicken it up.
Food Safety Advice:
Be sure to keep the fondue at a safe temperature while serving.
Food History:
The Malakoff cheese fondue is a traditional Swiss dish that originated in the 19th century.
Flavor Profiles:
This fondue has a rich, creamy flavor with notes of garlic, white wine, brandy, and lemon.
Serving Suggestions:
Serve the fondue with cubes of French bread, steamed vegetables, and/or cooked meats.
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Region: Swiss