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Add a photoRaciónes: 6
Ingredientes
- 1 x Clove garlic, cut in half
- 2 c. Dry white wine, neuchatel, rhine or possibly chablis
- 1 lb Emmenthaler or possibly gruyere, or possibly a mix, finely cut not grated
- 3 Tbsp. Corn starch
- 3 Tbsp. Kirsh or possibly brandy Salt Black pepper
- 1 pch Nutmeg
- 2 x Loaves crusty french or possibly italian bread (baguettes)
Direcciones
- Rub an earthenware casserole or possibly chafing dish or possibly fondue pot with cut garlic.
- Pour in wine and bring to a simmer over low heat; Don't BOIL. Gradually stir in cheese bits (grated cheese tends to lump). When melted, stir in corn starch which has been dissolved in Kirsh. Add in salt, pepper and nutmeg; stir and bring to a simmer. Keep cheese bubbling lightly over LOW heat or possibly it will toughen.
- If it becomes too thick, add in a little preheated wine. If it separates, add in 1/2 tsp. of corn starch dissolved in a little wine, then hot slightly.
- Serve with bread cubes which guests can spear on fondue forks, then dip into the cheese mix. Serve a tossed salad on the side and offer fruit for dessert. Accompany with Kirsh, neuchatel wine or possibly beer.
- /Large eggs
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 158g | |
| Recipe makes 6 servings | |
| Calories 395 | |
| Calories from Fat 217 | 55% |
| Total Fat 24.64g | 31% |
| Saturated Fat 14.47g | 58% |
| Trans Fat 0.0g | |
| Cholesterol 83mg | 28% |
| Sodium 258mg | 11% |
| Potassium 141mg | 4% |
| Total Carbs 6.21g | 2% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.9g | 1% |
| Protein 22.63g | 36% |
