SWISS MADE FONDUE POT RECIPES
SWISS FONDUE | ALLRECIPES
My husband grew up in Switzerland and it's there where I truly began to appreciate fondue. There are many variations of fondue in Switzerland, but this is the most common version. I love the ritual and it's so fun (and easy!) for entertaining. If you can get your hands on it, a splash of kirsch just before serving really gives fondue a fortifying kick.
Provided by Diana Moutsopoulos
Categories Appetizers and Snacks Cheese Cheese Fondue Recipes
Total Time 30 minutes
Prep Time 15 minutes
Cook Time 15 minutes
Yield 4 servings
Number Of Ingredients 9
Steps:
- Combine Gruyère cheese, Emmental cheese, and cornstarch in a bowl. Mix until the cheese is evenly coated. Set aside.
- Rub the cut side of the garlic all over the inside of a fondue pot or heavy saucepan. Add wine and place over medium heat. Bring to a simmer, then gradually add cheese and cornstarch mixture. Stir with a spatula, gently stirring in a figure-of-eight motion, until all of the cheese is added and the fondue is smooth and homogenous. Reduce heat to medium-low if the fondue is boiling too vigorously.
- Immediately serve fondue, preferably over a warmer. If you used a saucepan on the stove to heat the fondue, you can carefully transfer the fondue to a fondue pot to serve.
Nutrition Facts : Calories 901.9 calories, CarbohydrateContent 47.3 g, CholesterolContent 156.1 mg, FatContent 48.6 g, FiberContent 4.6 g, ProteinContent 52.1 g, SaturatedFatContent 28.9 g, SodiumContent 1358.4 mg, SugarContent 4 g
SWISS FONDUE - SWITZERLAND RECIPE - FOOD.COM
Make and share this Swiss Fondue - Switzerland recipe from Food.com.
Total Time 25 minutes
Prep Time 5 minutes
Cook Time 20 minutes
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Cut bread into 1/2 - 3/4 inch cubes.
- Rub serving dish with garlic and add bread cubes.
- Mix cornstarch and brandy together.
- Heat wine until it starts to boil.
- The add grated cheeses, stirring constantly until the cheese has melted.
- DO NOT BOIL.
- Add the cornstarch mixture to the melted cheese, stirring until it is a cream consistency.
- Add nutmeg and pepper.
- Serve at once in fondue pot.
Nutrition Facts : Calories 440.3, FatContent 28.5, SaturatedFatContent 17.4, CholesterolContent 95.4, SodiumContent 253.3, CarbohydrateContent 6, FiberContent 0.1, SugarContent 1.5, ProteinContent 26.9
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- Rub the inside of a cheese fondue pot or medium enameled cast-iron casserole with the garlic clove; discard the garlic. Combine the grated Gruyère and Emmentaler with the wine, cornstarch and lemon juice in the fondue pot and cook over moderate heat, stirring occasionally, until the cheeses begin to melt, about 5 minutes. Add the kirsch and a generous pinch each of pepper and nutmeg and cook, stirring gently, until creamy and smooth, about 10 minutes; don't overcook the fondue or it will get stringy. Serve at once.
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Category Appetizers and Snacks, Dips and Spreads Recipes, Cheese Dips and Spreads Recipes
Calories 669.8 calories per serving
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