Ingredients with Measurements:
- 1 pound Queso de El Burgo 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 the cornstarch with a splash of the white wine until it forms a paste.
2. Rub the inside of the fondue pot with the garlic clove.
3. Pour the remaining white wine into the fondue pot and heat over medium heat until it starts to simmer.
4. Gradually add the grated Queso de El Burgo cheese to the pot, stirring constantly with a wooden spoon until it is melted and smooth.
5. Add the cornstarch paste to the cheese mixture and stir until it thickens.
6. Stir in the lemon juice and nutmeg, and season with salt and pepper to taste.
7. Reduce the heat to low and keep the fondue warm.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Medium heat to simmer the wine, low heat to keep the fondue warm.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 350
Fat: 28g
Carbohydrates: 3g
Protein: 20g
Sodium: 500mg
Substitutions for ingredients:
- Queso de El Burgo cheese can be substituted with any semi-hard cheese, such as Gruyere or Emmental.
- Dry white wine can be substituted with chicken or vegetable broth.
Variations:
- Add chopped cooked bacon or ham to the fondue for a meaty twist.
- Add chopped fresh herbs, such as thyme or parsley, for extra flavor.
- Substitute the nutmeg with smoked paprika or cayenne pepper for a spicy kick.
Tips and tricks:
- Grate the cheese before starting to make the fondue to save time.
- Use a wooden spoon to stir the cheese to prevent it from sticking to the pot.
- Serve the fondue with crusty bread, boiled potatoes, or vegetables for dipping.
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 it is smooth and heated through.
Presentation ideas:
Serve the fondue in the fondue pot on a platter surrounded by the dipping items.
Garnishes:
Garnish the fondue with chopped fresh herbs or a sprinkle of paprika.
Pairings:
Pair the fondue with a dry white wine or a light beer.
Suggested side dishes:
Serve the fondue with crusty bread, boiled potatoes, or blanched vegetables, such as broccoli or cauliflower.
Troubleshooting advice:
- If the fondue is too thick, add more wine or broth to thin it out.
- If the fondue is too thin, add more cheese or cornstarch to thicken it.
Food safety advice:
- Keep the fondue pot at a low heat to prevent the cheese from burning.
- Do not leave the fondue unattended while it is heating or cooking.
Food history:
Queso de El Burgo is a Spanish cheese made from sheep's milk. It is named after the town of El Burgo de Osma in the province of Soria.
Flavor profiles:
Queso de El Burgo has a nutty and slightly tangy flavor with a firm texture.
Serving suggestions:
Serve the fondue as a main course or as an appetizer for a party.
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Region: Spanish