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La Fondue

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Ingredients
  Dry white wine 1⁄2 Cup (8 tbs)
  Kirsch liqueur 1 Cup (16 tbs)
  Grated gruyere cheese 14 Ounce
  Nut butter 1 Tablespoon
  Bread 5
Directions

In a small pot or fireproof dish well greased with melted butter, heat the Gruyere and the white wine together; beat the mixture constantly over a mild heat until it is the consistency of thick cream.
Add the kirsch just before serving in the same dish.
This is best done in a chafing dish over a methylated-spirit stove which will keep the cheese bubbling hot on the table until it is eaten.
Serve the bread separately, so that guests can wipe up the creamy mixture with it off their piping-hot plates.
Note: This dish comes from the Alps.
Most people spear a piece of bread with a fork and dip this into the bubbling cheese in the chafing dish turning the fork as they dip and then just eat it.
Inelegant but delicious.

Recipe Summary

Cuisine: 
French
Course: 
Dessert
Servings: 
4

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3.909375
Average: 3.9 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 580 Calories from Fat 323

% Daily Value*

Total Fat 36 g55.3%

Saturated Fat 20.2 g101.1%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 184.6 mg7.7%

Total Carbohydrates 17 g5.7%

Dietary Fiber 1.3 g5.2%

Sugars 0.9 g

Protein 29 g57%

Vitamin A Vitamin C

Calcium 3.9% Iron 6.2%

*Based on a 2000 Calorie diet

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La Fondue Recipe