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Ingredientes
- 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
- 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.
- 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.
- Place pan over sterno and serve.
- 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% |
