Buttermilk and Swiss Fondue
ounces process Swiss or Gruyere cheese, torn or shredded
cup buttermilk, dry white wine, or apple cider
ground nutmeg or mace, or 1/2 teaspoon caraway seed
tablespoons chopped walnuts or pecans
cups cubed French, sourdough, or whole wheat bread
cups assorted vegetable dippers (such as radicchio leaves; baby yellow summer squash halves; sweet orange, red, or green pepper strips; Belgian endive leaves; bias-sliced carrots; broccoli flowerets; cauliflower flowerets)
- In a small bowl toss together Swiss or Gruyere cheese and flour. In a medium saucepan heat buttermilk, wine, or apple cider over medium heat until small bubbles rise to the surface. Stir in cheese mixture, little by little, making sure cheese has melted before adding more. (Stir constantly and continue to add cheese until all is mixed in.) Stir until cheese mixture bubbles gently. Stir in nutmeg, mace, or caraway seed.
- Pour cheese mixture into a small fondue pot. Keep cheese mixture warm over fondue burner. Sprinkle with walnuts or pecans. Serve with bread cubes and vegetable dippers. Makes 2 servings.
Nutrition Facts(Buttermilk and Swiss Fondue)
- Per serving:
- 544 kcal cal.,
- 29 g fat
- (15 g sat. fat,
- 76 mg chol.,
- 1544 mg sodium,
- 39 g carb.,
- 32 g pro.
- Percent Daily Values are based on a 2,000 calorie diet