Ingredients with Measurements:
- 1 pound Queso de Benabarre cheese, grated
- 1 tablespoon cornstarch
- 1 cup dry white wine
- 1 garlic clove, minced
- 1 teaspoon lemon juice
- 1/4 teaspoon ground nutmeg
- Salt and pepper, to taste
Special equipment needed:
- Fondue pot
- Fondue forks
Step-by-step instructions:
1. In a small bowl, mix together the grated Queso de Benabarre cheese and cornstarch.
2. Rub the inside of the fondue pot with the garlic clove.
3. In a medium saucepan, heat the white wine over medium heat until it comes to a simmer.
4. Gradually add the cheese mixture to the wine, stirring constantly until the cheese is melted and the mixture is smooth.
5. Stir in the lemon juice, nutmeg, salt, and pepper.
6. Transfer the mixture to the fondue pot and keep warm over low heat.
7. Serve with fondue forks for dipping.
- Time:
Preparation time: 10 minutes
- Cooking time: 10 minutes
Temperature:
- Keep the fondue warm over low heat.
Serving size:
- This recipe serves 4-6 people.
Nutritional information:
- Calories: 290
- Fat: 21g
- Carbohydrates: 4g
- Protein: 19g
Substitutions for ingredients:
- Queso de Benabarre cheese can be substituted with Gruyere or Emmental cheese.
- Dry white wine can be substituted with chicken or vegetable broth.
Variations:
- Add diced cooked ham or bacon to the fondue for a meaty twist.
- Substitute lemon juice with lime juice for a tangy flavor.
- Add chopped fresh herbs such as thyme or parsley for added flavor.
Tips and tricks:
- Make sure to stir the cheese constantly while melting to prevent it from clumping.
- If the fondue becomes too thick, add a splash of white wine or broth to thin it out.
- Serve with a variety of dipping options such as bread cubes, sliced apples, and vegetables.
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 melted and heated through.
Presentation ideas:
- Serve the fondue in a traditional fondue pot with a lit candle underneath to keep it warm.
- Arrange the dipping options on a platter around the fondue pot for a beautiful presentation.
Garnishes:
- Garnish with chopped fresh herbs such as chives or parsley.
Pairings:
- Serve with a dry white wine such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Crusty bread
- Sliced apples
- Carrot sticks
- Broccoli florets
Troubleshooting advice:
- If the fondue becomes too thick, add a splash of white wine or broth to thin it out.
- If the fondue separates, whisk in a tablespoon of cornstarch to bring it back together.
Food safety advice:
- Make sure to keep the fondue warm at all times to prevent bacterial growth.
- Do not double dip in the fondue to prevent the spread of germs.
Food history:
- Queso de Benabarre is a traditional Spanish cheese made from cow's milk in the town of Benabarre in the province of Huesca.
Flavor profiles:
- Queso de Benabarre cheese has a nutty and slightly sweet flavor with a creamy texture.
Serving suggestions:
- Serve as an appetizer or as a main course with a side salad.
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Region: Spanish