Buttermilk and Swiss Fondue
Buttermilk lends pleasing tanginess to the Swiss cheese flavor in this quick-to-make fondue recipe for two.
Ingredients
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6 ounces process Swiss or Gruyere cheese, torn or shredded
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1 tablespoon all-purpose flour
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1 cup buttermilk, dry white wine, or apple cider
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Dash ground nutmeg or mace, or 1/2 teaspoon caraway seed
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2 tablespoons chopped walnuts or pecans
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3 cups cubed French, sourdough, or whole wheat bread
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2 cups assorted vegetable dippers (such as radicchio leaves; baby yellow summer squash halves; sweet orange, red, or green pepper strips; Belgian endive leaves; bias-sliced carrots; broccoli flowerets; cauliflower flowerets)
Directions
1.
In a small bowl toss together Swiss or Gruyere cheese and flour. In a medium saucepan heat buttermilk, wine, or apple cider over medium heat until small bubbles rise to the surface. Stir in cheese mixture, little by little, making sure cheese has melted before adding more. (Stir constantly and continue to add cheese until all is mixed in.) Stir until cheese mixture bubbles gently. Stir in nutmeg, mace, or caraway seed.
2.
Pour cheese mixture into a small fondue pot. Keep cheese mixture warm over fondue burner. Sprinkle with walnuts or pecans. Serve with bread cubes and vegetable dippers. Makes 2 servings.
Nutrition information
Calories 544, Total Fat 29 g, Saturated Fat 15 g, Cholesterol 76 mg, Sodium 1544 mg, Carbohydrate 39 g, Protein 32 g.
Percent Daily Values are based on a 2,000 calorie diet
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Recommended Recipe:
Classic Cheese Fondue
Chef Ryan Hardy makes his luxurious fondue with two kinds of Swiss cheese (Emmentaler and Gruyere) and two kinds of spirits (white wine and Kirsch), all traditional ingredients. Some of the dipping items are also classic, like cubes of crusty bread and pickles, but some are unconventional, like slices of Hardy's salami and other hearty house-cured charcuterie, which are all wonderful with the winey fondue.
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