Ingredients with Measurements:
- 1 lb. Gruyere cheese, grated
- 1 lb. Fontina cheese, grated
- 2 tbsp. cornstarch
- 1 cup dry white wine
- 1 garlic clove, halved
- 1 tbsp. lemon juice
- 1 tbsp. kirsch
- Freshly ground black pepper, to taste
Special equipment needed:
- Fondue pot
- Fondue forks
Step-by-step instructions:
1. In a bowl, toss the grated cheeses with cornstarch until evenly coated.
2. Rub the inside of the fondue pot with the halved garlic clove.
3. In a saucepan, heat the white wine over medium heat until it comes to a simmer.
4. Gradually add the cheese mixture to the simmering wine, stirring constantly until the cheese is melted and smooth.
5. Stir in the lemon juice and kirsch.
6. Season with black pepper to taste.
7. Transfer the fondue to the prepared fondue pot and keep warm over a low flame.
8. Serve with fondue forks for dipping.
- Time:
Preparation time: 15 minutes
- Cooking time: 10 minutes
Temperature:
- Low flame
Serving size:
- 4-6 people
Nutritional information:
- Calories: 450
- Fat: 32g
- Carbohydrates: 6g
- Protein: 28g
Substitutions for ingredients:
- Emmental cheese can be substituted for Gruyere cheese.
- Gouda cheese can be substituted for Fontina cheese.
- Chicken broth can be substituted for white wine.
Variations:
- Add chopped herbs such as thyme or rosemary for extra flavor.
- Substitute beer for white wine for a different flavor profile.
- Add diced ham or cooked bacon for a heartier fondue.
Tips and tricks:
- Use a good quality cheese for the best flavor.
- Keep the fondue warm over a low flame to prevent it from separating.
- Stir the fondue frequently to keep it smooth.
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 heated through.
Presentation ideas:
- Serve the fondue in a traditional fondue pot with a decorative tablecloth and fondue forks.
Garnishes:
- Chopped fresh herbs such as parsley or chives can be sprinkled on top of the fondue.
Pairings:
- Serve with crusty bread, boiled potatoes, or steamed vegetables for dipping.
Suggested side dishes:
- A green salad or roasted vegetables make great side dishes for this fondue.
Troubleshooting advice:
- If the fondue becomes too thick, add a splash of white wine to thin it out.
- If the fondue separates, try adding a little lemon juice or kirsch to bring it back together.
Food safety advice:
- Make sure to keep the fondue at a safe temperature to prevent bacterial growth.
- Do not double dip your fondue fork to prevent the spread of germs.
Food history:
- Fondue originated in Switzerland in the 18th century as a way to use up leftover cheese and bread.
Flavor profiles:
- This fondue has a rich and creamy flavor with a hint of tanginess from the lemon juice.
Serving suggestions:
- Serve with a glass of dry white wine or a cold beer.
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Region: Italian