Ingredients with Measurements:
- 1 lb Vacherin Fribourgeois cheese, rind removed and cut into small pieces
- 1 garlic clove, peeled and halved
- 1 cup dry white wine
- 1 tbsp cornstarch
- 1 tbsp kirsch (optional)
- Freshly ground black pepper, to taste
- Cubed bread, boiled potatoes, and/or steamed vegetables for dipping
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 small bowl, mix the cornstarch with a splash of the white wine until smooth.
3. In the fondue pot, heat the remaining white wine over medium heat until it starts to simmer.
4. Gradually add the Vacherin Fribourgeois cheese, stirring constantly until it is melted and smooth.
5. Add the cornstarch mixture and stir until the fondue thickens.
6. Stir in the kirsch (if using) and black pepper.
7. Adjust the heat to keep the fondue warm and melted.
8. Serve with cubed bread, boiled potatoes, and/or steamed vegetables for dipping.
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
Temperature:
Medium heat
Serving size:
4-6 people
Nutritional information:
Calories per serving: 300
Fat per serving: 20g
Carbohydrates per serving: 10g
Protein per serving: 15g
Substitutions for ingredients:
- Gruyere cheese can be substituted for Vacherin Fribourgeois cheese.
- Chicken or vegetable broth can be substituted for white wine.
- Lemon juice or apple cider vinegar can be substituted for kirsch.
Variations:
- Add chopped herbs such as thyme or rosemary for extra flavor.
- Add diced ham or bacon for a heartier fondue.
- Substitute half of the cheese with blue cheese for a tangy twist.
Tips and tricks:
- Use stale bread for dipping as it holds up better in the fondue.
- Keep the fondue warm but not too hot to prevent it from burning or becoming stringy.
- Stir the fondue constantly to prevent it from separating.
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 melted and smooth.
Presentation ideas:
Serve the fondue in a traditional fondue pot with a lit candle underneath to keep it warm.
Garnishes:
Garnish with chopped herbs or a sprinkle of paprika.
Pairings:
Pair with a dry white wine such as Chardonnay or Sauvignon Blanc.
Suggested side dishes:
Serve with boiled potatoes, steamed vegetables, or a green salad.
Troubleshooting advice:
- If the fondue is too thick, add more white wine.
- If the fondue is too thin, add more cheese.
- If the fondue separates, add a splash of lemon juice and whisk until smooth.
Food safety advice:
- Use caution when handling the fondue pot as it can get very hot.
- Do not leave the fondue unattended on the stove.
- Do not double-dip in the fondue to prevent the spread of bacteria.
Food history:
Vacherin Fribourgeois cheese is a Swiss cheese that has been made in the Fribourg region since the 17th century. It is traditionally used in fondue.
Flavor profiles:
Vacherin Fribourgeois cheese has a creamy and nutty flavor with a slightly pungent aroma.
Serving suggestions:
Serve as a main course or as an appetizer for a cozy dinner party.
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Region: Swiss