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Tiempo de Prep:
Tiempo para Cocinar:
Raciónes: 6
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Ingredientes

Cost per serving $1.67 view details
  • 4 cloves garlic
  • 24 oz dry white wine
  • 1/2 tsp salt
  • 1 1/2 lbs Beaufort, Gruyere or Swiss Cheese, thinly sliced
  • 1/2 lb Comte or Emmentalier cheese, thinly sliced
  • 1/8 tsp Nutmeg
  • 1/4 cup Kirsch
  • 1/4 tsp fresh pepper
  • 1 tbsp butter
  • 1 1/2 day old baugettes, cut into 1 inch cubes
  • 2 eggs

Direcciones

  1. Using garlic press, crush garlic into fondue pot. Add wine, salt, and place over medium high heat. Heat just until bubbles appear aroun edges of the pan.
  2. Using a wooden spoon, stir in both cheeses and continue to stir as cheese melts. In about 10 minutes the cheese will be nearly melted. Add nutmeg, reduce heat to medium low, add Kirsch, continue to stir. Add the pepper and butter.
  3. Place pan over sterno and serve.
  4. When there is just a bit of cheese left, break the eggs into the pan and stir until cooked.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 142g
Recipe makes 6 servings
Calories 157  
Calories from Fat 31 20%
Total Fat 3.48g 4%
Saturated Fat 1.76g 7%
Trans Fat 0.0g  
Cholesterol 67mg 22%
Sodium 234mg 10%
Potassium 140mg 4%
Total Carbs 3.78g 1%
Dietary Fiber 0.0g 0%
Sugars 1.03g 1%
Protein 2.06g 3%
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