Cheese Fondue With Kirsch
|Emmentaler||1 1⁄2 Pound, shredded|
|Dry white wine||3 Cup (48 tbs)|
|Garlic||2 Clove (10 gm), peeled and split|
|White pepper||1 Pinch|
|French bread||2 (Bite Sized Pieces)|
Dredge cheese with flour.
Set wine over low heat.
When air bubbles rise to surface (never let wine reach the boiling point) stir with silver fork.
Add cheese little by little; keep stirring.
Be sure each lot is melted before adding more.
Keep stirring until mixture is bubbling lightly.
Set a round earthenware 2-quart casserole on heating unit.
Rub bottom and sides with garlic cloves.
Add seasonings and kirsch to cheese mixture; blend well; pour into casserole.
Spear bread on fondue fork, securing points of fork in crust.
Dunk with stirring motion.
Keep mixture bubbling lightly.
Keep stirring as bread is speared and dunked
Serving size: Complete recipe
Calories 3530 Calories from Fat 1700
% Daily Value*
Total Fat 194 g298.8%
Saturated Fat 120.6 g602.9%
Trans Fat 0 g
Cholesterol 600 mg200%
Sodium 2368 mg98.7%
Total Carbohydrates 138 g45.9%
Dietary Fiber 4 g16%
Sugars 9.4 g
Protein 209 g417.7%
Vitamin A 192% Vitamin C 5.7%
Calcium 733% Iron 44%
*Based on a 2000 Calorie diet