Ingredients with Measurements:
- 1 pound Queso de Brez cheese, grated
- 1 tablespoon cornstarch
- 1 garlic clove, peeled and halved
- 1 cup dry white wine
- 1 tablespoon 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 the grated Queso de Brez cheese with cornstarch until evenly coated.
2. Rub the inside of the fondue pot with the halved garlic clove.
3. Pour the dry white wine into the fondue pot and heat over medium heat until it begins to simmer.
4. Add the lemon juice and ground nutmeg to the wine and stir to combine.
5. Gradually add the coated cheese to the pot, stirring constantly until the cheese is melted and the mixture is smooth.
6. Season with salt and pepper to taste.
7. Reduce the heat to low and serve immediately with fondue forks for dipping.
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 300
Fat: 20g
Carbohydrates: 5g
Protein: 20g
Substitutions for ingredients:
- Queso de Brez cheese can be substituted with Gruyere cheese.
- Dry white wine can be substituted with chicken or vegetable broth.
Variations:
- Add chopped jalapenos or green chilies for a spicy kick.
- Replace the nutmeg with smoked paprika for a smoky flavor.
- Add diced tomatoes or roasted red peppers for a pop of color.
Tips and tricks:
- To prevent the cheese from clumping, make sure it is at room temperature before grating.
- Stir the cheese constantly while adding it to the pot to prevent it from sticking to the bottom.
- If the fondue becomes too thick, add a splash of 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, transfer the fondue 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.
Garnishes:
Garnish with chopped fresh herbs such as parsley or chives.
Pairings:
Serve with crusty bread, sliced apples, and cooked vegetables such as broccoli or cauliflower.
Suggested side dishes:
- Roasted potatoes
- Grilled chicken or steak
- Caesar salad
Troubleshooting advice:
- If the fondue is too thin, mix a small amount of cornstarch with cold water and add it to the pot, stirring constantly until thickened.
- If the fondue is too thick, add a splash of wine or broth to thin it out.
Food safety advice:
- Make sure to keep the fondue pot at a safe temperature to prevent bacterial growth.
- Use clean fondue forks for dipping and do not double-dip.
- Discard any leftover fondue that has been sitting out for more than 2 hours.
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:
Creamy, tangy, and slightly nutty.
Serving suggestions:
Serve as an appetizer or main course for a cozy dinner party.
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