Ingredients with Measurements:
- 1 garlic clove, halved
- 1 1/2 cups dry white wine
- 1 tablespoon lemon juice
- 1/2 teaspoon dry mustard
- 1/4 teaspoon nutmeg
- 1 pound Ortler cheese, grated
- 1 tablespoon cornstarch
- 1 tablespoon kirsch (optional)
- Bread cubes, apple slices, and cooked vegetables for dipping
Special equipment needed:
- Fondue pot
- Fondue forks
Step-by-step instructions:
1. Rub the inside of the fondue pot with the garlic clove halves.
2. In a saucepan, heat the white wine, lemon juice, dry mustard, and nutmeg over medium heat until simmering.
3. Gradually add the grated Ortler cheese, stirring constantly until melted and smooth.
4. In a small bowl, mix the cornstarch and kirsch (if using) until smooth, then stir into the cheese mixture.
5. Transfer the cheese mixture to the fondue pot and keep warm over low heat.
6. Serve with bread cubes, apple slices, and cooked vegetables for dipping.
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
5. Temperature:
Low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 22g
Saturated Fat: 14g
Cholesterol: 70mg
Sodium: 450mg
Carbohydrates: 10g
Fiber: 1g
Sugar: 3g
Protein: 18g
Substitutions for ingredients:
- Dry white wine can be substituted with chicken or vegetable broth.
- Ortler cheese can be substituted with Gruyere or Emmental cheese.
Variations:
- Add chopped herbs such as thyme or rosemary for extra flavor.
- Substitute the bread cubes with boiled potatoes or roasted Brussels sprouts.
Tips and tricks:
- Make sure to stir the cheese mixture constantly to prevent it from burning or sticking to the pot.
- If the fondue becomes too thick, add a little 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:
Reheat the fondue in a saucepan over low heat, stirring constantly until heated through and smooth.
Presentation ideas:
Serve the fondue in the fondue pot on a platter surrounded by the dipping items.
Garnishes:
Sprinkle chopped parsley or chives on top of the fondue for a pop of color.
Pairings:
Serve with a crisp green salad and a glass of white wine.
Suggested side dishes:
Boiled potatoes, roasted Brussels sprouts, or steamed broccoli.
Troubleshooting advice:
If the fondue becomes too thick, add a little more wine or broth to thin it out. If it becomes too thin, mix a little more cornstarch with kirsch (if using) and stir it into the fondue.
Food safety advice:
Make sure to keep the fondue pot over low heat to prevent the cheese from burning or sticking to the pot. Use caution when handling the fondue pot and forks, as they can become hot.
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:
The Ortler cheese fondue has a rich and creamy flavor with a hint of nutmeg and lemon.
Serving suggestions:
Serve the fondue as a main course or as an appetizer for a party.
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Region: Swiss