Swiss Fondue

Swiss Fondue Enlarge Image
2,104views
3 users rated this recipe an average rating of 3.5
Yields:
3-1/2 cups
Start to Finish:
50 mins 350°F
Rate me!


Swiss Fondue

Ingredients
3
cups shredded Gruyere or Swiss cheese (12 ounces)
2
cups shredded Emmentaler, Gruyere, or Swiss cheese (8 ounces)
3
tablespoons all-purpose flour
12
1-inch-thick slices herb bread or French bread, cut into 1-inch cubes, and/or broccoli or cauliflower florets
1 1/2
cups dry white wine
1/4
cup milk
2
tablespoons kirsch or dry sherry
1/8
teaspoon ground nutmeg
1/8
teaspoon white pepper
 
Paprika (optional)

Directions

  1. Let shredded cheeses stand at room temperature for 30 minutes. Toss cheeses with flour; set aside.
  2. Meanwhile, to toast the bread cubes, place on a baking sheet and bake in a 350 degreee F oven for 5 to 7 minutes or until crisp and toasted; set aside. To precook broccoli or cauliflower, in a saucepan bring a small amount of water to boiling; add florets. Simmer, covered, about 3 minutes or until crisp-tender. Drain and rinse with cold water; set aside.
  3. In a large saucepan heat wine over medium heat until small bubbles rise to the surface. Just before wine boils, reduce heat to low and stir in the cheese mixture, a little at a time, stirring constantly and making sure cheese is melted before adding more. Stir until the mixture bubbles gently.
  4. Stir in milk, kirsch, nutmeg, and white pepper. Transfer cheese mixture to a fondue pot. Keep mixture bubbling gently over a fondue burner. (If mixture becomes too thick, stir in a little more milk.) If desired, sprinkle with paprika. Serve with toasted bread cubes and/or florets.
  5. Makes 3-1/2 cups fondue (12 appetizer servings)

Nutrition Facts

(Swiss Fondue)
    Per serving:
  • 287 kcal cal.,
  • 15 g fat
  • (9 g sat. fat,
  • 48 mg chol.,
  • 299 mg sodium,
  • 16 g carb.,
  • 1 g fiber,
  • 16 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
Your Comment:
close
close
close
close
close

Loading... Please wait...