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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (303g) Recipe makes 6 servings The following items or measurements are not included below: kirsch |
||
| Calories 855 | ||
| Calories from Fat 432 | (50%) | |
| Amount Per Serving | %DV | |
| Total Fat 48.0g | 73% | |
| Saturated Fat 27.9g | 139% | |
| Monounsaturated Fat 14.4g | ||
| Polyunsaturated Fat 3.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 162mg | 54% | |
| Sodium 1296mg | 54% | |
| Potassium 250mg | 7% | |
| Total Carbohydrate 44.1g | 14% | |
| Dietary Fiber 2.4g | 9% | |
| Sugars 2.4g | ||
| Protein 46.7g | 93% | |
Ingredients
- 2 cups dry white wine (such as Fendant)
- 1 tablespoon lemon juice
- 1 1/2 teaspoons Dijon mustard or dry English-style mustard
- 4 cups gruyere cheese, shredded (1 lb)
- 4 cups shredded Fontina cheese or emmenthaler cheese or monterey jack cheese
- 1 tablespoon arrowroot
- 2 ounces kirsch
- 1 pinch nutmeg
serve with
- 1 lb French bread, cut into bite sized cubes or red potato, cut in half & boiled
Directions
1
In fondue pot, heat wine, lemon juice and mustard to boiling; then reduce heat to low.2
Toss cheese with arrowroot and gradually add cheese mixture to wine mixture in pot, stirring constantly.3
When cheese is melted, stir in kirsch.4
Sprinkle with nutmeg, and serve with french bread or potatoes.
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