|Nutritional Guidelines (per serving)|
|Servings: 24 ounces fondue (6 portions)|
|Amount per serving|
|% Daily Value*|
|Total Fat 61g||78%|
|Saturated Fat 33g||165%|
|Total Carbohydrate 57g||21%|
|Dietary Fiber 5g||18%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
A little kirsch and nutmeg flavor this tasty Swiss cheese fondue. Fondue is not only a fantastic meal to make on your own, but it's also one of the best ways to throw a winter party. Fondue can be used as a dipping sauce for all sorts of delicious morsels.
You won't need an old-school fondue pot where the cheese is kept melted with the help of Sterno. Instead, you can use your slow cooker. If possible, find fondue forks as they really are the perfect utensil for dipping bread and other dippers into the melted cheese. But regular forks will do if those long forks aren't available.
Traditional recipes for cheese fondue use Emmental and Gruyere cheese. This recipe keeps it easier by using Swiss cheese and cheddar. But if you have access to the original cheeses, give them a try.
What is traditional in this recipe is the use of kirsch, also called kirschwasser. It is a brandy made from cherries. It is not the same as cherry liqueur, which is much sweeter. If you want a substitute, use any brandy or cognac. Dry white wines to consider include chardonnay, chablis, or dry riesling.
- 1 clove garlic (peeled, cut in half)
- 2 1/2 cups dry white wine
- 1 tablespoon lemon juice (fresh)
- 16 ounces Swiss cheese (shredded)
- 8 ounces Cheddar cheese (shredded)
- 3 tablespoons flour
- 3 tablespoons kirsch
- Pinch nutmeg (freshly ground)
- Dash black pepper
- Dash paprika
- 1 loaf crusty bread (cut into 1-inch cubes)
Gather the ingedients.
Rub a nonreactive (enameled or stainless steel) saucepan with cut garlic halves. Add the wine and place the saucepan over medium heat.
Heat the wine until it is just beginning to bubble. Reduce heat to low and add lemon juice.
In a bowl, combine cheeses and flour; gradually stir into the wine. Continue cooking, stirring to keep from sticking, until cheese is melted and well blended.
Grease the crock pot lightly or spray with non-stick cooking spray.
Pour the cheese mixture into the prepared crock pot. Add kirsch; stir well. Sprinkle with nutmeg, pepper, and paprika.
Cover and cook on the high setting for 20 to 25 minutes or until hot, then turn to the low setting for 1 to 3 hours. Keep the pot on low while serving.
Serve your fondue with bread cubes or other dippers.
Fondue dippers traditionally are cubes of a hearty bread such as rye, pumpernickel, or multigrain bread. But large, soft pretzels also make great dippers, and you can use crackers, especially if you don't have fondue forks. Besides bread items, offer dippers such as slices of apple and firm pears, steamed or roasted Brussels sprouts, fingerling potatoes, and artichoke hearts.
The first fondue recipe that included cheese and wine was published in 1699 in Zurich, Switzerland. While it had been called the Swiss national dish at times, a big push was made in the 1930s by the Swiss Cheese Union to get people to eat more cheese. This gained even more steam after World War II, with ad campaigns. It spread to America where fondue sets were common gifts in the late 1960s and 1970s and fondue was often seen at parties.