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Swiss Fondue

Yield: 3-1/2 cups
Start to Finish 350°F 50 mins
Swiss Fondue
  • 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)

Nutrition Facts (Swiss Fondue)
  • 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

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