Classic Swiss Three-cheese Fondue
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Swiss | Cklive14 | 1 | Servings |
INGREDIENTS
| 1 | Garlic clove, peeled | |
| 1 | c | Dry white wine |
| 1 | T | Fresh lemon juice |
| 8 | oz | Gruyere cheese, rind trimmed |
| and | ||
| discarded and | ||
| shredded about 2 | ||
| 1/2 cups | ||
| 8 | oz | Emmentaler cheese, rind |
| trimmed and | ||
| discarded and | ||
| shredded about 2 | ||
| 1/2 cups | ||
| 3 | oz | Appenzeller cheese, cut into |
| cubes | ||
| about 1/2 cup | ||
| 4 | t | Cornstarch |
| 1 | T | Kirsch |
| A few gratings of fresh | ||
| nutmeg | ||
| Freshly ground pepper, to | ||
| taste |
INSTRUCTIONS
What to dip: crusty mixed grain bread, French or Italian bread, cut into bite-sized cubes (leave a piece of crust on each cube); Cooked chicken breast, skin and bone removed, cut into bite-sized cubes; cooked garlic sausage or knockwurst, cut into bite-sized wedges; boiled new potatoes; asparagus spears, broccoli florets or cauliflower florets prepared for dipping. Rub the inside of a medium, heavy-bottomed saucepan with the garlic; discard the garlic. Add the wine and lemon juice and bring to a bare simmer over medium heat. In a medium bowl, toss the Gruyere, Emmentaler, and Appenzeller cheeses with the cornstarch. A handful at a time, stir the cheese mixture into the wine, stirring the first batch until it is almost completely melted before adding another. The fondue can bubble gently, but do not boil. Stir in the kirsch and season with the nutmeg and pepper. Transfer to a cheese fondue pot and keep warm over a fondue burner. Serve immediately with dipping ingredients. Yield: 4 to 6 servings Converted by MC_Buster. Recipe by: COOKING LIVE SHOW #CL9275 Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 3767
Calories From Fat: 2549
Total Fat: 284.3g
Cholesterol: 885.5mg
Sodium: 1169.7mg
Potassium: 1854.2mg
Carbohydrates: 21.7g
Fiber: 1.3g
Sugar: 4.3g
Protein: 226.1g