Cheese Fondue

As you know, we have family dinner every week and are always trying to find something different to make.  The Biker and I were watching television one night and a local restaurant advertised Fondue.  We both said, “mmmm.”

So, I went in search of recipes and found this one. Super tasty and it goes with so many foods.  

Next week I’ll share the super easy Chocolate Fondue I made for dessert.  

Cheese Fondue
Serves 4
Delicious cheese fondue
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Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
525 calories
9 g
115 g
34 g
32 g
21 g
185 g
304 g
2 g
0 g
12 g
Nutrition Facts
Serving Size
185g
Servings
4
Amount Per Serving
Calories 525
Calories from Fat 301
% Daily Value *
Total Fat 34g
53%
Saturated Fat 21g
104%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 10g
Cholesterol 115mg
38%
Sodium 304mg
13%
Total Carbohydrates 9g
3%
Dietary Fiber 0g
0%
Sugars 2g
Protein 32g
Vitamin A
20%
Vitamin C
2%
Calcium
103%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1/2 pound imported Swiss cheese, shredded
  2. 1/2 pound Gruyere cheese, shredded
  3. 2 tablespoons cornstarch
  4. 1 garlic clove, peeled
  5. 1 cup dry white wine
  6. 1 tablespoon lemon juice
  7. 1 tablespoon cherry brandy, such as kirsch
  8. 1/2 teaspoon dry mustard
  9. Pinch nutmeg
  10. Assorted dippers
Instructions
  1. In a small bowl, coat the cheeses with cornstarch and set aside. Rub the inside of the ceramic fondue pot with the garlic, then discard.
  2. Over medium heat, add the wine and lemon juice and bring to a gentle simmer. Gradually stir the cheese into the simmering liquid. Melting the cheese gradually encourages a smooth fondue. Once smooth, stir in cherry brandy, mustard and nutmeg.
  3. Arrange an assortment of bite-sized dipping foods on a lazy Susan around fondue pot. Serve with chunks of French and pumpernickel breads. Some other suggestions are Granny Smith apples and blanched vegetables such as broccoli, cauliflower, carrots and asparagus. Spear with fondue forks or wooden skewers, dip, swirl and enjoy!
Notes
  1. We dipped cooked chicken breasts, smoked sausage, bread, cauliflower, broccoli, and carrots. Next time, we won't do the bread and we'd make more smoked sausage to dip, everyone loved that.
Adapted from Food Network
beta
calories
525
fat
34g
protein
32g
carbs
9g
more
Adapted from Food Network
Romance Author PJ Fiala http://www.pjfiala.com/

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