Ingredients with Measurements:
- 1 pound Schlander cheese, shredded
- 1 tablespoon cornstarch
- 1 garlic clove, peeled and halved
- 1 cup dry white wine
- 1 tablespoon lemon juice
- 1/4 teaspoon nutmeg
- Salt and pepper to taste
- Dippers: cubed bread, boiled potatoes, steamed vegetables, apples, and pears
Special equipment needed:
- Fondue pot
- Fondue forks
Step-by-step instructions:
1. In a small bowl, toss the shredded Schlander cheese with cornstarch until evenly coated.
2. Rub the inside of the fondue pot with the garlic halves.
3. In a medium saucepan, heat the white wine and lemon juice over medium heat until hot but not boiling.
4. Gradually add the cheese mixture to the wine mixture, stirring constantly until the cheese is melted and smooth.
5. Stir in the nutmeg, salt, and pepper.
6. Transfer the cheese mixture to the fondue pot and keep warm over low heat.
7. Serve with dippers and fondue forks.
- Time:
Preparation time: 10 minutes
- Cooking time: 10 minutes
Temperature:
- Low heat
Serving size:
- 4-6 people
Nutritional information:
- Calories: 350
- Fat: 25g
- Carbohydrates: 7g
- Protein: 20g
Substitutions for ingredients:
- Schlander cheese can be substituted with any other type of melting cheese such as Gruyere, Emmental, or Fontina.
- Cornstarch can be substituted with flour or arrowroot powder.
- Dry white wine can be substituted with chicken or vegetable broth.
Variations:
- Add chopped herbs such as parsley, chives, or thyme for extra flavor.
- Add cooked bacon or ham for a meaty twist.
- Add diced tomatoes or roasted red peppers for a colorful addition.
Tips and tricks:
- Shred the cheese finely for faster melting.
- Keep the fondue pot warm over low heat to prevent the cheese from hardening.
- Dip the dippers in the cheese mixture in a swirling motion to prevent the cheese from dripping.
Storage instructions:
- Leftover fondue can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- To reheat the fondue, transfer it to a saucepan and heat over low heat until hot and smooth.
Presentation ideas:
- Serve the fondue in a decorative fondue pot with a lit candle underneath for a cozy atmosphere.
- Arrange the dippers on a platter around the fondue pot for easy access.
Garnishes:
- Sprinkle chopped herbs or paprika on top of the fondue for a pop of color.
Pairings:
- Pair the fondue with a dry white wine such as Chardonnay or Sauvignon Blanc.
Suggested side dishes:
- Serve the fondue with a green salad or roasted vegetables for a balanced meal.
Troubleshooting advice:
- If the cheese fondue is too thick, add more wine or lemon juice to thin it out.
- If the cheese fondue is too thin, add more shredded cheese or cornstarch to thicken it up.
Food safety advice:
- Do not leave the fondue unattended over high heat as it can burn easily.
- Use caution when handling the fondue pot and forks as they can get hot.
Food history:
- Cheese fondue originated in Switzerland in the 18th century as a way to use up leftover cheese and bread.
Flavor profiles:
- Schlander cheese fondue has a rich and creamy flavor with a hint of nutmeg and tanginess from the wine and lemon juice.
Serving suggestions:
- Serve the fondue as a main course or as an appetizer for a party.
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Region: Swiss