Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Gruyere Cheese | 1 oz (28g) cheddar | 113 |
| Emmental Cheese | 1 oz (28g) cheddar | 113 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Brandy | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- Authentic Swiss Fondue
- 1 large garlic clove, cut in half
- 2 teaspoons cornstarch
- 1 1/2 cups dry white wine
- 3 tablespoons kirsch or brandy
- 1 tablespoon fresh lemon juice
- 7 ounces (200 g) shredded Gruyere cheese
- 7 ounces (200 g) shredded Emmental cheese
- Freshly ground black pepper
Directions
Rub the cut side of the garlic clove inside a fondue pot and discard. Add the wine and lemon juice to the pot and bring it to a boil on the stove over medium heat. Reduce the heat to low. Toss the Gruyere and Emmental cheeses in a bowl with the cornstarch. One handful at a time, stir the cheeses into the wine, mixing until the cheeses melt before adding more.
Cook, stirring constantly, until the fondue just comes to a simmer. Stir in the kirsch, and season with pepper.
If the fondue is too thin, add more cheese or stir in cornstarch dissolved in wine. If too thick, stir in a little warmed white wine.
To serve, transfer the pot to its stand on the table. Spear the bread cubes onto fondue forks and dunk into the cheese.
Source: [http://www.ivillage.com/warm-your-winter-fondue/3-a-310634 iVillage]
Category:Appetizer Recipes
Category:Fondue Recipes
Category:Cheese Recipes