Ingredients with Measurements:
- 1 pound Maredsous cheese, grated
- 1 tablespoon cornstarch
- 1 garlic clove, minced
- 1/2 cup dry white wine
- 1 tablespoon lemon juice
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon fresh parsley, chopped
- 1/2 teaspoon black pepper
- Bread cubes, vegetables, and apples for dipping
Special equipment needed:
- Fondue pot
- Fondue forks
Step-by-step instructions:
1. In a small bowl, mix the grated Maredsous cheese and cornstarch together.
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 it comes to a simmer.
4. Add the cheese mixture to the fondue pot and stir constantly until the cheese is melted and smooth.
5. Stir in the fresh thyme, parsley, and black pepper.
6. Reduce the heat to low and keep the fondue warm.
7. Serve with bread cubes, vegetables, and apples for dipping.
- Time:
Preparation time: 10 minutes
- Cooking time: 10 minutes
Temperature:
- Medium heat for simmering the wine and lemon juice
- Low heat for keeping the fondue warm
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 300 per serving
- Fat: 22g
- Carbohydrates: 5g
- Protein: 18g
Substitutions for ingredients:
- Maredsous cheese can be substituted with Gruyere or Emmental cheese
- Dry white wine can be substituted with chicken or vegetable broth
- Cornstarch can be substituted with all-purpose flour
Variations:
- Add cooked bacon or ham for a meaty twist
- Substitute the herbs with rosemary or chives for a different flavor profile
Tips and tricks:
- Rubbing the garlic clove on the inside of the fondue pot adds a subtle garlic flavor to the fondue
- Stir the fondue constantly to prevent it from burning or sticking to the bottom of the pot
- If the fondue is too thick, add a splash of white wine or broth 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 saucepan over low heat, stirring constantly until it is smooth and heated through
Presentation ideas:
- Serve the fondue in a traditional fondue pot with a flame underneath to keep it warm
- Arrange the bread cubes, vegetables, and apples on a platter around the fondue pot for easy dipping
Garnishes:
- Sprinkle chopped fresh herbs on top of the fondue for a pop of color and flavor
Pairings:
- Serve with a dry white wine, such as Sauvignon Blanc or Pinot Grigio
Suggested side dishes:
- A simple green salad with a vinaigrette dressing pairs well with the rich and creamy fondue
Troubleshooting advice:
- If the fondue is too thin, add more grated cheese and cornstarch mixture
- If the fondue is too thick, add more liquid, such as white wine or broth
Food safety advice:
- Make sure to keep the fondue at a safe temperature of 140°F or higher to prevent the growth of bacteria
- 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 during the winter months
Flavor profiles:
- The Maredsous cheese adds a nutty and slightly sweet flavor to the fondue, while the herbs and black pepper add a savory and earthy note
Serving suggestions:
- Fondue is a great dish for entertaining and can be served as a main course or as an appetizer before a meal
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Region: Belgian