CookEatShare is also available in English
Cerrar
click to rate
0 votos | 777 views
Raciónes: 6

Ingredientes

Cost per serving $3.26 view details
  • 1/2 lb Gruyere coarsely grated
  • 1/2 lb Emmenthal coarsely grated
  • 1/2 lb Doux de Montagne coarsely grated
  •     (or possibly harvati or possibly Vacherin Fribourgeois)
  • 2 Tbsp. cornstarch
  • 1 x garlic clove halved
  • 1 c. dry white wine
  • 3/4 c. water
  • 2 tsp fresh lemon juice
  • 2 Tbsp. apple brandy
  •     Cubed country bread
  •     Assorted cooked vegetables
  •     (such as broccoli, cauliflower, carrots, and pearl onions)

Direcciones

  1. In a large bowl, toss together the cheese and the cornstarch. Rub the inside of a heavy saucepan with the garlic, leaving it in the pan, add in the wine, water, and the lemon juice, and boil the mix for 1 minute.
  2. Stir in the cheese mix gradually and bring the mix to a simmer over moderate heat, stirring. Stir in the apple brandy and simmer the mix, stirring, for 2 min.
  3. Using a spatula, transfer the fondue to a fondue pot. Set the fondue pot on its stand over a low flame. Set bread cubes and the vegetables for dipping into the fondue on a platter.
  4. This recipe yields 6 servings.
  5. Wine Suggestions:White Wines: Swiss Fendant; Sancerre; Pouilly Fume
  6. Red Wines: Beaujolais (sightly chilled) - by Georges Duboeuf

Languages

Nutrition Facts

Amount Per Serving %DV
Serving Size 273g
Recipe makes 6 servings
Calories 328  
Calories from Fat 116 35%
Total Fat 13.21g 17%
Saturated Fat 7.35g 29%
Trans Fat 0.0g  
Cholesterol 42mg 14%
Sodium 271mg 11%
Potassium 408mg 12%
Total Carbs 30.3g 8%
Dietary Fiber 6.3g 21%
Sugars 0.76g 1%
Protein 17.63g 28%
¿Te gusto esta receta?
Click to rate it:
x

Link to Recipe

Embed Recipe 400px wide (preview)

Embed Recipe 300px wide (preview)

Leave a review or comment