Buttermilk lends a pleasing tanginess to the Swiss cheese flavor in this quick-to-fix fondue.
Ingredients
|
Qty.
|
Measurement
|
Description
|
|
6
|
ounces
|
process Swiss or Gruyere cheese, torn or shredded
|
|
1
|
tablespoon
|
all-purpose flour
|
|
1
|
cup
|
buttermilk, dry white wine, or apple cider
|
|
|
Dash
|
ground nutmeg or mace, or 1/2 teaspoon caraway seed
|
|
2
|
tablespoons
|
chopped walnuts or pecans
|
|
3
|
cups
|
cubed French, sourdough, or whole wheat bread
|
|
2
|
cups
|
assorted vegetable dippers (such as radicchio leaves; baby yellow summer squash halves; sweet orange, red, or green pepper strips; Belgian endive leaves; bias-sliced carrots; broccoli flowerets; cauliflower flowerets)
|
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Preparation
Start to Finish: 30 minutes
-
In a small bowl toss together Swiss or Gruyere cheese and flour. In a medium saucepan heat buttermilk, wine, or apple cider over medium heat until small bubbles rise to the surface. Stir in cheese mixture, little by little, making sure cheese has melted before adding more. (Stir constantly and continue to add cheese until all is mixed in.) Stir until cheese mixture bubbles gently. Stir in nutmeg, mace, or caraway seed.
-
Pour cheese mixture into a small fondue pot. Keep cheese mixture warm over fondue burner. Sprinkle with walnuts or pecans. Serve with bread cubes and vegetable dippers. Makes 2 servings.
Nutritional Analysis
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Number of Servings:
2 servings
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|
Per Serving
|
Amount
|
|
calories
|
544
|
|
total fat
|
29g
|
|
saturated fat
|
15g
|
|
cholesterol
|
76mg
|
|
sodium
|
1544mg
|
|
carbohydrate
|
39g
|
|
protein
|
32g
|
