Fondue

Recipe from

Nutritional Information

Calcium 1083 mg
Calories 860
Caloriesfromfat 0 %
Carbohydrate 58 g
Cholesterol 157 mg
Fat 47 g
Fiber 4 g
Iron 3 mg
Protein 48 mg
Satfat 28 g
Sodium 1238 mg

Ingredients

1 clove garlic, halved
1/2 cup fruity white wine, such as Gewurztraminer
1 tablespoon lemon juice
1 teaspoon Dijon mustard
1 pound Jarlsberg or Emmental, grated (8 cups)
1 pound Italian Fontina, grated (8 cups)
1 pound sourdough bread, cut into 1-inch cubes
1 pound boiled small red potatoes

Preparation

Rub the inside of a medium saucepan with the garlic clove; discard. Add the wine, lemon juice, and mustard and whisk. Heat to simmering over medium heat. Add the cheese, 1 cup at a time, and stir with a wooden spoon until smooth.

Pour into a fondue pot, or set the saucepan on a trivet. Serve immediately with the bread and potatoes.

Note:

Kay Chun,

October 2001
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