Ingredients with Measurements:
- 1 pound Montafoner Sauerkäse cheese, grated
- 1 tablespoon cornstarch
- 1 garlic clove, peeled and halved
- 1 cup dry white wine
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- Pinch of nutmeg
- Salt and pepper to taste
- Bread cubes, apple slices, and blanched vegetables for dipping
Special equipment needed:
- Fondue pot
- Fondue forks
Step-by-step instructions:
1. In a bowl, toss the grated Montafoner Sauerkäse cheese with cornstarch until evenly coated.
2. Rub the inside of the fondue pot with the garlic clove halves.
3. In a saucepan, heat the white wine over medium heat until simmering.
4. Add the lemon juice, Dijon mustard, nutmeg, salt, and pepper to the wine and stir to combine.
5. Gradually add the cheese mixture to the wine, stirring constantly until the cheese is melted and the mixture is smooth.
6. Transfer the fondue to the fondue pot and keep warm over low heat.
7. Serve with bread cubes, apple slices, and blanched vegetables for dipping.
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
Temperature:
Low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 250
Fat: 18g
Carbohydrates: 5g
Protein: 15g
Substitutions for ingredients:
- Montafoner Sauerkäse cheese can be substituted with any other Swiss cheese.
- Dry white wine can be substituted with chicken or vegetable broth.
Variations:
- Add chopped herbs such as thyme or rosemary for extra flavor.
- Substitute half of the cheese with Gruyere or Emmental cheese for a milder flavor.
Tips and tricks:
- To prevent the fondue from becoming too thick, stir in a little more wine or broth as needed.
- If the fondue separates, whisk in a little more cornstarch to thicken it.
Storage instructions:
- Leftover fondue can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the fondue, transfer it to a saucepan and heat 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.
- Garnish with chopped herbs or grated cheese.
Pairings:
- Serve with a dry white wine such as Riesling or Pinot Grigio.
Suggested side dishes:
- Blanched vegetables such as broccoli, cauliflower, or carrots.
- Sliced apples or pears.
- Bread cubes or crackers.
Troubleshooting advice:
- If the fondue becomes too thick, stir in a little more wine or broth to thin it out.
- If the fondue separates, whisk in a little more cornstarch to thicken it.
Food safety advice:
- Keep the fondue pot over low heat to prevent the cheese from burning or scorching.
- Do not leave the fondue unattended while it is heating or cooking.
Food history:
- Montafoner Sauerkäse is a traditional cheese from the Montafon region of Austria.
Flavor profiles:
- Montafoner Sauerkäse is a tangy and sharp cheese with a distinct flavor.
Serving suggestions:
- Serve the fondue as an appetizer or as a main course with a side salad.
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Region: Austrian