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- 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)
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)
- cal. (kcal) 287,
- Fat, total (g) 15,
- chol. (mg) 48,
- sat. fat (g) 9,
- carb. (g) 16,
- fiber (g) 1,
- pro. (g) 16,
- vit. A (IU) 486,
- sodium (mg) 299,
- calcium (mg) 495,
- iron (mg) 1,
- Starch () 1,
- High-Fat Meat () 2,
- Percent Daily Values are based on a 2,000 calorie diet