Ingredients with Measurements:
- 1 pound Mondseer cheese, grated
- 1 tablespoon cornstarch
- 1 garlic clove, peeled and halved
- 1 cup dry white wine
- 1 tablespoon lemon juice
- 1/4 teaspoon nutmeg
- Salt and pepper to taste
- Dipping items (bread cubes, vegetables, etc.)
Special equipment needed:
- Fondue pot
- Fondue forks
Step-by-step instructions:
1. In a bowl, toss the grated Mondseer 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 hot but not boiling.
4. Gradually add the cheese to the pot, stirring constantly until the cheese is melted and smooth.
5. Stir in the nutmeg, salt, and pepper to taste.
6. Reduce the heat to low and keep the fondue warm.
7. Serve with dipping items and fondue forks.
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 25g
Carbohydrates: 6g
Protein: 20g
Substitutions for ingredients:
Mondseer cheese can be substituted with Gruyere cheese or Emmental cheese.
Variations:
Add chopped herbs, such as thyme or rosemary, to the fondue for extra flavor.
Tips and tricks:
- Make sure to grate the cheese finely to ensure it melts smoothly.
- If the fondue becomes too thick, add a splash of white wine to thin it out.
- Keep the fondue warm over low heat to prevent it from separating.
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 lit candle underneath to keep it warm.
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 crusty bread, boiled potatoes, or steamed vegetables.
Troubleshooting advice:
If the fondue becomes too thick, add a splash of white wine to thin it out. If it separates, whisk in a tablespoon of cornstarch to help bind it back together.
Food safety advice:
Make sure to keep the fondue hot and avoid double-dipping to prevent the spread of bacteria.
Food history:
Fondue originated in Switzerland in the 18th century as a way for farmers to use up their leftover cheese and bread during the winter months.
Flavor profiles:
Mondseer cheese has a mild, nutty flavor that pairs well with white wine and nutmeg.
Serving suggestions:
Serve the fondue as a main course for a cozy dinner party or as an appetizer for a holiday gathering.
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Region: Swiss