Cheese Fondue |
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| Servings | Preparation Time | Cooking Time | Temperature | Notes | Calories | Trans Fat | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 8 | ||||||||||||
| INGREDIENTS: | ||
| 1 garlic clove, halved | 1 cup dry white wine | 8 ounces Emmentaler cheese, grated |
| 1 pound Gruyere cheese, grated | 2 tablespoons cornstarch | 1/4 cup Kirsch |
| Tabasco sauce to taste | salt to taste | ground white pepper to taste |
| grated nutmeg to taste | 2 baguettes, cubed | |
| 1 | Rub inside of an earthenware casserole with the halved garlic clove. Add wine and place casserole over a flame. When bubbies rise to the wine's surface, gradually add cheeses, stirring constantly with a wooden spoon until cheeses melt. |
| 2 | Dissolve cornstarch in Kirsch, mixing until smooth. Stirring constantly, add Kirsch mixture slowly to cheese mixture. Season the mixture to taste with the Tabasco, salt, pepper and nutmeg. To serve, place casserole over a flame just high enough to keep fondue bubbling gently. Using long-handled fondue forks, dip bread into melted cheese. Broccoli and cauliflower florets, cooked al dente and whole cherry or grape tomatoes can also be dipped in cheese mixture. |