Ingredients with Measurements:
- 1 pound queso blanco cheese, shredded
- 1 tablespoon cornstarch
- 1/2 cup whole milk
- 1/4 cup white wine
- 1 garlic clove, minced
- 1/4 teaspoon ground cumin
- 1/4 teaspoon paprika
- Salt and pepper to taste
Special equipment needed:
- Fondue pot
- Fondue forks
Step-by-step instructions:
1. In a bowl, toss the shredded queso blanco cheese with cornstarch until evenly coated.
2. In a fondue pot, heat the milk, white wine, garlic, cumin, and paprika over medium heat until it starts to simmer.
3. Gradually add the cheese mixture to the pot, stirring constantly until the cheese is melted and smooth.
4. Season with salt and pepper to taste.
5. Serve immediately with fondue forks for dipping.
- Time:
Preparation time: 10 minutes
- Cooking time: 10 minutes
Temperature:
- Medium heat
Serving size:
- 4-6 people
Nutritional information:
- Calories: 250
- Fat: 20g
- Carbohydrates: 4g
- Protein: 15g
Substitutions for ingredients:
- Queso blanco cheese can be substituted with Monterey Jack or white cheddar cheese.
- White wine can be substituted with chicken or vegetable broth.
Variations:
- Add diced jalapenos or green chilies for a spicy kick.
- Add cooked chorizo or ground beef for a heartier fondue.
- Substitute the milk with heavy cream for a richer fondue.
Tips and tricks:
- To prevent the fondue from becoming too thick, stir constantly and add more milk if needed.
- If the fondue separates, add a tablespoon of lemon juice and whisk until smooth.
- Cut bread, vegetables, and fruits into bite-sized pieces for easy dipping.
Storage instructions:
- Leftover fondue can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the fondue in a saucepan over low heat and stir until heated through.
Presentation ideas:
- Serve the fondue in a fondue pot on a platter with an assortment of dipping items.
Garnishes:
- Sprinkle chopped fresh herbs, such as parsley or cilantro, over the fondue for added flavor and color.
Pairings:
- Serve with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Crusty bread, sliced apples, carrots, broccoli, and cauliflower.
Troubleshooting advice:
- If the fondue becomes too thick, add more milk or white wine to thin it out.
Food safety advice:
- Keep the fondue at a safe temperature of 140°F or above to prevent bacterial growth.
Food history:
- Fondue originated in Switzerland in the 18th century as a way to use up stale bread and cheese during the winter months.
Flavor profiles:
- Creamy, tangy, and slightly spicy.
Serving suggestions:
- Serve as an appetizer or main course.
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