This is the most delicious homemade fondue I've ever had!
Rub inside of a 4 quart heavy pot with cut sides of garlic; discard garlic. Add wine to pot and bring just to a simmer over moderate heat. Stir corn starch and kirsch together in a cup. Gradually add cheese to pot and cook, stirring constantly in a zigzag pattern (not circular) to prevent cheese from balling up until cheese is just melted and creamy (do not boil). Stir in corn starch mixture after stirred again. Bring fondue to a simmer and cook, stirring until thick, about 5-8 minutes. Transfer fondue mixture to a fondue pot. Keep fondue pot warm so cheese does not harden.
Cut french bread into bite-sized cubes that are easy to dip on a fondue fork or long wooden skewer.
It is VERY important to keep the fondue pot warm the entire time otherwise it will take a very long time to reheat it once it has cooled and hardened.
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Serving Size: 1 Serving (91g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 148 | ||
Calories from Fat: 95 (64%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.5g | 14 % | |
Saturated Fat 6.7g | 34 % | |
Monounsaturated Fat 2.7g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 34.8mg | 11 % | |
Sodium 72.8mg | 3 % | |
Potassium 31.1mg | 1 % | |
Total Carbohydrate 3.1g | 1 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 3.1g | ||
Protein 10.2g | 15 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 148
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