Ingredients with Measurements:
- 1 pound Toma di Balme cheese, grated
- 1 garlic clove, peeled and halved
- 1 cup dry white wine
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- Salt and pepper to taste
Special Equipment Needed:
- Fondue pot
- Fondue forks
Step-by-Step Instructions:
1. Rub the inside of the fondue pot with the garlic clove halves.
2. In a bowl, mix the grated Toma di Balme cheese with cornstarch.
3. Heat the white wine in the fondue pot over medium heat.
4. Add the cheese mixture to the pot and stir constantly until the cheese is melted and smooth.
5. Stir in the lemon juice and season with salt and pepper to taste.
6. 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 per serving: 300
Fat: 20g
Carbohydrates: 5g
Protein: 18g
Substitutions for ingredients:
- Toma di Balme cheese can be substituted with Gruyere or Emmental cheese.
- Dry white wine can be substituted with chicken or vegetable broth.
Variations:
- Add chopped fresh herbs such as thyme or rosemary for extra flavor.
- Add diced cooked ham or bacon for a heartier fondue.
- Substitute lemon juice with apple cider vinegar for a tangier taste.
Tips and Tricks:
- Grate the cheese finely for a smoother fondue.
- Keep the fondue warm over low heat to prevent it from solidifying.
- Dip bread, vegetables, or fruits into the fondue for a delicious snack or appetizer.
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 smooth.
Presentation Ideas:
Serve the fondue in a traditional fondue pot with a lit candle underneath to keep it warm.
Garnishes:
Sprinkle chopped fresh herbs or paprika on top of the fondue for a pop of color.
Pairings:
Serve the fondue with crusty bread, boiled potatoes, or steamed vegetables.
Suggested Side Dishes:
Green salad, roasted vegetables, or charcuterie board.
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 grated cheese to thicken it up.
Food Safety Advice:
- Keep the fondue at a safe temperature of 140°F or above to prevent bacterial growth.
- Do not double-dip your fondue fork to prevent cross-contamination.
Food History:
Toma di Balme cheese is a traditional cheese from the Piedmont region of Italy. It is made from cow's milk and has a nutty and buttery flavor.
Flavor Profiles:
Creamy, nutty, and tangy.
Serving Suggestions:
Serve the fondue as an appetizer or a light meal.
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Region: Swiss