Cheese Fondue
Recipe from
Better Homes and Gardens
Two cheeses and a splash of white wine flavor this gooey appetizer fondue that is delicious when dunked with bread chunks.
Servings:
Makes 8 servings.
Prep Time:
30 mins
Total Time:
1 hr
Ingredients
-
6 ouncesEmmentaler or Swiss cheese, shredded (1-1/2 cups)see savings
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6 ouncesGruyere cheese, shredded (1-1/2 cups)see savings
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2 teaspoonscornstarchsee savings
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1 clovegarlic, halvedsee savings
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3/4 cup plus 2 tablespoonsdry white winesee savings
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1-1/2 teaspoonsKirsch or other cherry brandy (optional)see savings
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Dashground black peppersee savings
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Dashfreshly grated nutmegsee savings
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1 loafcrusty country bread, torn into 1-inch chunkssee savings
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Directions
1.
In a medium bowl, combine Emmentaler and Gruyere cheeses. Let stand at room temperature for 30 minutes. Add cornstarch; toss gently to combine. Set aside.
2.
Rub the inside of a Dutch oven or fondue pot (whichever you use to serve the fondue) with the halved garlic clove. Discard garlic.
3.
In the same Dutch oven, heat wine over medium heat until small bubbles rise to the surface. Just before the wine boils, reduce heat to low and stir in cheeses, a little at a time, stirring constantly and making sure cheese melts before adding more. Stir until mixture bubbles gently. Stir in Kirsch (if desired), pepper, and nutmeg.
4.
If using a fondue pot, transfer cheese mixture to fondue pot. Keep mixture bubbling gently over an outdoor grill, open flame, or a fondue burner. (If mixture becomes too thick, gradually stir in a little additional wine.) Fit chunks of country bread onto long skewers or clean small tree twigs. Dip bread into cheese mixture. Makes 8 servings.
Nutrition information
Per serving: Calories 421, Total Fat 22 g, Saturated Fat 13 g, Monounsaturated Fat 6 g, Polyunsaturated Fat 2 g, Cholesterol 68 mg, Sodium 467 mg, Carbohydrate 25 g, Total Sugar 2 g, Fiber 1 g, Protein 24 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 70%, Iron 9%. Percent Daily Values are based on a 2,000 calorie diet.
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