Its 5 star if you add Gruyere cheese with the Emmanthaler - Rub the pot first with raw garlic, and add the shredded cheeses slowly - I use 2/3 Gruyere as the flavor is nuttier and sharper. Serve with chopped veggies and summer sausages/salami/ meats.
Cheese Fondue with Apples
We recommend Pink Lady apples, which don't discolor as quickly as other apples, for this fondue. Use your favorite apple, or a combination of a few varieties; just toss the apple wedges with 2 teaspoons lemon juice to prevent browning. Kirsch, a type of cherry brandy, traditionally finishes cheese fondues, but you can substitute white wine.
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- Calories: 84
- Calories from fat: 32%
- Fat: 3g
- Saturated fat: 1.8g
- Monounsaturated fat: 0.7g
- Polyunsaturated fat: 0.2g
- Protein: 3.4g
- Carbohydrate: 9.9g
- Fiber: 1.3g
- Cholesterol: 9mg
- Iron: 0.3mg
- Sodium: 80mg
- Calcium: 101mg
- 1/4 cup all-purpose flour
- 3/4 cup (3 ounces) shredded Emmenthaler or Swiss cheese
- 1/8 teaspoon ground nutmeg
- 1 garlic clove, halved
- 3/4 cup fat-free, less-sodium chicken broth
- 1/4 cup dry white wine
- 1 teaspoon kirsch (cherry brandy)
- 3 Pink Lady apples, each cored and cut into 9 wedges
- Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, cheese, and nutmeg, tossing well.
- Rub cut sides of garlic on inside of a medium, heavy saucepan. Add broth and wine to pan; bring to a simmer over medium heat.
- Add one-third cheese mixture to pan, stirring with a whisk until combined. Repeat procedure with remaining cheese mixture. Reduce heat to medium-low; cook 5 minutes or until smooth, stirring frequently.
- Remove cheese mixture from heat; stir in kirsch. Pour mixture into a fondue pot. Keep warm over low flame. Serve with apple wedges.
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