Ingredients with Measurements:
- 1 lb. Nieheimer cheese, grated
- 1 garlic clove, minced
- 1/2 cup dry white wine
- 1 tbsp. cornstarch
- 1 tbsp. lemon juice
- 1/4 tsp. ground nutmeg
- Salt and pepper to taste
- Bread cubes, apple slices, and vegetables for dipping
Special equipment needed:
- Fondue pot
- Fondue forks
Step-by-step instructions:
1. In a fondue pot, rub the garlic clove all over the inside of the pot.
2. Add the white wine and heat over medium heat until it starts to simmer.
3. In a small bowl, mix the cornstarch and lemon juice together until smooth.
4. Add the grated Nieheimer cheese to the pot, stirring constantly until it is melted and smooth.
5. Add the cornstarch mixture to the pot and stir until the fondue thickens.
6. Add the nutmeg, salt, and pepper to taste.
7. Reduce the heat to low and keep the fondue warm.
8. Serve with bread cubes, apple slices, and vegetables for dipping.
- Time:
Preparation time: 10 minutes
- Cooking time: 15 minutes
Temperature:
- Medium heat for simmering the wine
- Low heat for keeping the fondue warm
Serving size:
- 4-6 people
Nutritional information:
- Calories: 300
- Fat: 20g
- Carbohydrates: 10g
- Protein: 15g
Substitutions for ingredients:
- Any other type of Swiss cheese can be used instead of Nieheimer cheese.
- Chicken or vegetable broth can be used instead of white wine.
- Arrowroot powder can be used instead of cornstarch.
Variations:
- Add chopped herbs such as thyme or rosemary for extra flavor.
- Add cooked bacon or ham for a meaty twist.
- Substitute the bread cubes with pretzels or crackers.
Tips and tricks:
- Grate the cheese before starting to make the fondue for easier melting.
- Keep stirring the fondue constantly to prevent it from burning or sticking to the pot.
- If the fondue is too thick, add more 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:
- To reheat the fondue, place it in a saucepan over low heat and stir until it is warm and smooth.
Presentation ideas:
- Serve the fondue in a traditional fondue pot with a lit candle underneath to keep it warm.
- Arrange the bread cubes, apple slices, and vegetables on a platter around the fondue pot.
Garnishes:
- Chopped fresh herbs such as parsley or chives
- Crumbled bacon or ham
Pairings:
- Dry white wine such as Sauvignon Blanc or Chardonnay
- Sparkling wine or champagne
Suggested side dishes:
- Green salad with vinaigrette dressing
- Roasted vegetables such as Brussels sprouts or carrots
Troubleshooting advice:
- If the fondue is too thin, add more cheese or cornstarch to thicken it.
- If the fondue is too thick, add more wine or broth to thin it out.
Food safety advice:
- Keep the fondue pot at a safe temperature to prevent bacterial growth.
- Use clean fondue forks for dipping to prevent cross-contamination.
Food history:
- Fondue originated in Switzerland in the 18th century as a way to use up leftover cheese and bread.
Flavor profiles:
- Creamy, nutty, and slightly tangy from the Nieheimer cheese
- Aromatic from the garlic and nutmeg
Serving suggestions:
- Serve the fondue as a main course with a side salad and crusty bread.
- Serve as an appetizer or party food with a variety of dipping options.
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Region: Swiss