Ingredients with Measurements:
- 1 Vacherin Mont d'Or cheese (about 1 lb)
- 1 cup dry white wine
- 2 cloves garlic, minced
- 1 tbsp cornstarch
- 1 tbsp lemon juice
- Salt and pepper to taste
- Bread cubes, apple slices, and/or boiled potatoes for dipping
Special equipment needed:
- Fondue pot or a heavy-bottomed saucepan
- Heat source (stove, hot plate, or fondue burner)
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. Remove the Vacherin Mont d'Or cheese from its packaging and place it in a small baking dish or ramekin.
3. Using a sharp knife, make a few shallow cuts on the top of the cheese.
4. In a small bowl, whisk together the white wine, minced garlic, cornstarch, and lemon juice until smooth.
5. Pour the wine mixture over the cheese, making sure it seeps into the cuts.
6. Bake the cheese for 20-25 minutes, or until it's melted and bubbly.
7. Meanwhile, prepare your dipping ingredients by cutting bread cubes, apple slices, and/or boiled potatoes.
8. Once the cheese is ready, transfer it to a fondue pot or a heavy-bottomed saucepan.
9. Place the pot over low heat and stir the cheese until it's smooth and creamy.
10. Season with salt and pepper to taste.
11. Serve the fondue immediately with the dipping ingredients.
Time:
Preparation time: 10 minutes
Cooking time: 20-25 minutes
5. Temperature:
Preheat the oven to 350°F.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 250
Total fat: 18g
Saturated fat: 11g
Cholesterol: 55mg
Sodium: 400mg
Total carbohydrates: 5g
Dietary fiber: 0g
Sugars: 1g
Protein: 12g
Substitutions for ingredients:
- You can use any dry white wine of your choice.
- If you don't have cornstarch, you can use all-purpose flour instead.
- You can substitute the lemon juice with white wine vinegar or apple cider vinegar.
Variations:
- Add some chopped fresh herbs, such as thyme or rosemary, to the wine mixture for extra flavor.
- Substitute the bread cubes with crackers or pretzels for a different texture.
- Add some cooked bacon or ham to the fondue for a savory twist.
Tips and tricks:
- Make sure to cut the cheese before baking it to allow the wine mixture to seep in.
- Stir the fondue constantly to prevent it from burning or sticking to the pot.
- If the fondue is too thick, add a splash of white wine or milk 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 the fondue, transfer it to a saucepan and heat it over low heat, stirring constantly, until it's smooth and creamy again.
Presentation ideas:
Serve the fondue in a fondue pot or a heavy-bottomed saucepan, and arrange the dipping ingredients around it. You can also add some fresh herbs or edible flowers for a pop of color.
Garnishes:
Garnish the fondue with some chopped fresh herbs, such as parsley or chives, or some cracked black pepper.
Pairings:
This fondue pairs well with a dry white wine, such as Chardonnay or Sauvignon Blanc.
Suggested side dishes:
Serve the fondue with some green salad or roasted vegetables for a balanced meal.
Troubleshooting advice:
- If the fondue is too thick, add more white wine or milk to thin it out.
- If the fondue is too thin, add more cheese or cornstarch to thicken it up.
Food safety advice:
- Make sure to cook the cheese thoroughly to prevent any foodborne illnesses.
- Keep the fondue hot while serving to prevent any bacterial growth.
Food history:
Vacherin Mont d'Or is a soft, creamy cheese that comes from the Jura region of France. It's typically made from cow's milk and has a nutty, earthy flavor.
Flavor profiles:
This fondue has a rich, creamy flavor with a hint of garlic and lemon. The white wine adds a subtle tanginess to the cheese.
Serving suggestions:
Serve this fondue as a cozy appetizer or a main course for a winter dinner party.
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Region: Swiss