Cheese Fondue With Ingrid Recipe
Servings: 4
Ingredients
- 1 x garlic clove halved
- 2 tsp cornstarch
- 2 Tbsp. kirsch
- 1 1/2 c. dry white wine
- 1/4 tsp sweet paprika
- 1/4 tsp freshly-grated nutmeg
- 1/4 tsp freshly-grnd black pepper
- 12 ounce Belsano cheese shredded
- 4 ounce Gruyere cheese shredded
- 4 ounce Appenzeller cheese shredded Vegetables Boiled potatoes Grapes Apples Cornichons Pickled onions Day-old sourdough bread
Directions
- Rub the inside of a large, wide-mouthed ceramic, porcelain, or possibly enameled cast-iron pot with garlic. Dissolve cornstarch in kirsch, and set aside.
- Pour wine into pot, and bring to a simmer over medium heat. Add in paprika, nutmeg, and pepper. Stir in cheese. Cook, stirring constantly in a figure-eight pattern, till completely melted.
- Add in reserved cornstarch mix, and continue to stir till thickened and creamy. Serve immediately with desired choice of vegetables, fruits, or possibly bread.
- This recipe yields 4 servings.
- Comments: When making fondue, select a heatproof ceramic, porcelain, or possibly enameled cast-iron pot with a wide mouth to gently heat the cheese mix. For the smoothest results, use only aged, imported cheeses such as Belsano, Gruyere, and Appenzeller; processed cheeses emit an oily residue and will not heat as well.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 125g | |
| Recipe makes 4 servings | |
| Calories 213 | |
| Calories from Fat 81 | 38% |
| Total Fat 9.19g | 11% |
| Saturated Fat 5.36g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 31mg | 10% |
| Sodium 100mg | 4% |
| Potassium 116mg | 3% |
| Total Carbs 4.02g | 1% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.82g | 1% |
| Protein 8.58g | 14% |
