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Cheese Fondue |
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Serves: 5 The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Cheese Fondue recipe on the web!!Prep: 10 min; Cook: 30 min Fondue is French for "melted." Be patient when making cheese fondue, and allow each addition of cheese to completely melt into the wine before adding more. Serve with a tossed green salad to make a meal. _ cups shredded natural Swiss cheese (8 ounces) _ cups shredded gruyére cheese (8 ounces) _ tablespoons all-purpose flour _ clove garlic, cut in half _ cup dry white wine or nonalcoholic white wine _ tablespoon lemon juice _ tablespoons kirsch, dry sherry, brandy, or nonalcoholic white wine _ loaf (1 pound) French bread, cut into 1-inch pieces 1. Place cheeses and flour in resealable plastic bag. Shake until cheese is coated with flour. 2. Rub garlic on bottom and side of fondue pot, heavy saucepan or skillet; discard garlic. Add wine. Heat over simmer setting or low heat just until bubbles rise to surface (do not boil). Stir in lemon juice. 3. Gradually add cheese mixture, about 1/2 cup at a time, stirring constantly with wooden spoon over low heat, until melted. Stir in kirsch. 4. Keep warm over simmer setting. If prepared in saucepan or skillet, pour into a fondue pot or heatproof serving bowl and keep warm over low heat. Fondue must be served over heat to maintain its smooth, creamy texture. 5. Spear bread with fondue forks; dip and swirl in fondue with stirring motion. If fondue becomes too thick, stir in 1/4 to 1/2 cup heated wine. *2 cups shredded natural Swiss cheese (8 ounces) can be substituted for the Gruyère cheese to total 4 cups Swiss cheese. NUTRITION FACTS: 1 Serving Calories 575 (Calories from Fat 245); Fat 27g (Saturated 16g); Cholesterol 80mg; Sodium 760mg; Carbohydrate 53g (Dietary Fiber 3g); Protein 33g % DAILY VALUE: Vitamin A 14%; Vitamin C 0%; Calcium 90%; Iron 18% DIET EXCHANGES: 3 Starch; 3 Medium-Fat Meat; 1 1/2 Fat; 1/2 Milk From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. French Omelet Fresh Spinach and New Huevos Rancheros Puffy Omelet Savory Italian Frittata Scrambled Eggs Cheese Fondue Cheesy Vegetable Strata Chilies Rellenos Bake Classic Cheese Soufflé Deviled Eggs Impossibly Easy Ham and Santa Fe Brunch Bake Sausage and Egg Breakfast Pizza Southwestern Egg Bake EGG BASICS CHEESE BASICS LEARN WITH BETTY--SCRAMBLE EGGS CREATING A CHEESE TRAY |
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