Cheese Fondue

Name: Cheese Fondue
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 5
Cuisine: Global
Ingredients: 2 Tbsps all-purpose flour; 454 grams loaf French bread, cut into 1-inch pieces; 1 clove garlic, cut in half; 1 Tbsp lemon juice; 1 slice Apple and pear if desired; 227 grams cups shredded Swiss cheese; 227 grams cups shredded Gruyère or Swiss cheese; 237 milliliters dry white wine or nonalcoholic white wine; 3 Tbsps kirsch, dry sherry, brandy or nonalcoholic white wine

Cheese Fondue is a vegetarian main course. This recipe serves 5. One portion of this dish contains approximately 36g of protein, 27g of fat, and a total of 683 calories. This recipe covers 25% of your daily requirements of vitamins and minerals. A mixture of lemon juice, bread, garlic, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the lemon juice you could follow this main course with the Lemon Shortbread Cookies with Lemon Icing From preparation to the plate, this recipe takes around 40 minutes.

Instructions

In resealable plastic food-storage bag, place cheeses and flour. Shake until cheese is coated with flour.

Ingredients you will need

Cheese

All Purpose Flour

Shake

Rub garlic on bottom and side of fondue pot, heavy saucepan or skillet; discard garlic.

Ingredients you will need

Garlic

Dry Seasoning Rub

Equipment you will use

Sauce Pan

Frying Pan

Pot

Add wine.

Ingredients you will need

Wine

Heat over simmer setting on fondue pot or over low heat just until bubbles rise to surface (do not boil). Stir in lemon juice.

Ingredients you will need

Lemon Juice

Equipment you will use

Pot

Gradually add cheese mixture, about 1/2 cup at a time, stirring constantly with wire whisk over low heat, until melted. Stir in kirsch.

Ingredients you will need

Cheese

Kirsch

Equipment you will use

Whisk

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.

Equipment you will use

Sauce Pan

Frying Pan

Bowl

Pot

Spear bread and fruit 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.

Ingredients you will need

Bread