The principal ingredients of traditional fondue are cheese, white wine, kirsch and garlic. This one not only has all the classic flavours but also additional depth from Gorgonzola cheese. Serve with dippers listed below.
- Portion size 8 servings
- Credits : Canadian Living Special Issue: Home for the Holidays 2008
MethodVigorously rub inside of stoveproof fondue pot or 12-cup (3 L) saucepan with cut sides of garlic; discard garlic. Pour in wine; bring to simmer over medium heat.
In bowl, toss together Emmental and Gruyère cheeses, cornstarch, cayenne and nutmeg to coat. Using wooden spoon and stirring in figure-eight motion, stir cheese mixture into wine in 3 additions, returning to simmer and stirring until smooth before adding each.
Stir in Gorgonzola and kirsch; cook, stirring, until bubbly and smooth.
Place over medium-low heat of fondue burner on table, adjusting heat as necessary to maintain low simmer and stirring often.
Nutritional facts Per serving: about
- Sodium 261 mg
- Protein 13 g
- Calories 200.0
- Total fat 15 g
- Cholesterol 47 mg
- Saturated fat 9 g
- Total carbohydrate 2 g
- Iron 1.0
- Folate 4.0
- Calcium 37.0
- Vitamin A 13.0