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Ingredientes
- 1 x garlic clove crushed
- 2 1/2 c. Chardonnay (or possibly other dry white wine)
- 2 Tbsp. cornstarch
- 1/4 c. water
- 1 lb Gruyere cheese shredded - (4 c.)
- 1 lb Emmenthaler cheese shredded - (4 c.)
- 2 Tbsp. Kirsch (optional)
- 1 loaf French bread - (to 2) cubed
- 1 loaf unsliced pumpernickel cubed
- 2 doz bread sticks
Direcciones
- Rub inside of saucepan with garlic; repeat with fondue pot or possibly crockpot. Pour in wine and heat over low till it simmers.
- Mix cornstarch with water, stirring to make paste, and stir into wine. Increase heat to medium, and cook till wine mix boils and begins to thicken, stirring often. Reduce heat to low.
- Combine cheeses and, using generous handfuls at a time, stir into wine till cheese melts. Repeat, adding cheese and stirring till cheese is gone and mix becomes smooth, about 10 min.
- Stir in Kirsch, if using, and transfer melted cheese to fondue or possibly crockpot and serve. Keep fondue hot over alcohol burner or possibly in crockpot on lowest setting. Serve with accompaniments.
- This recipe yields 8 servings.
- Wine Suggestions: When a recipe calls for wine as an ingredient, try cooking with the wine you will drink with the finished dish - in this case, Chardonnay. In addition to the bread, offer Chardonnay-friendly foods for dipping, such as mushrooms, squashes, roasted peppers and potatoes.
- Description: "The Swiss traditionally cook this classic on the stovetop, then transfer the cheese to a heatproof pottery bowl on the table."
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 274g | |
| Recipe makes 8 servings | |
| Calories 681 | |
| Calories from Fat 228 | 33% |
| Total Fat 25.79g | 32% |
| Saturated Fat 12.69g | 51% |
| Trans Fat 0.0g | |
| Cholesterol 124mg | 41% |
| Sodium 859mg | 36% |
| Potassium 255mg | 7% |
| Total Carbs 67.47g | 18% |
| Dietary Fiber 3.2g | 11% |
| Sugars 3.27g | 2% |
| Protein 29.6g | 47% |
