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Ingredientes
- 1/2 lb Gruyere coarsely grated
- 1/2 lb Emmenthal coarsely grated
- 1/2 lb Doux de Montagne coarsely grated
- Â Â (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
- Â Â Cubed country bread
- Â Â Assorted cooked vegetables
- Â Â (such as broccoli, cauliflower, carrots, and pearl onions)
Direcciones
- 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.
- 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.
- 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.
- This recipe yields 6 servings.
- Wine Suggestions:White Wines: Swiss Fendant; Sancerre; Pouilly Fume
- Red Wines: Beaujolais (sightly chilled) - by Georges Duboeuf
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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% |
