In a small bowl, coat the cheeses with cornstarch and set aside. Rub the inside of the ceramic fondue pot with the garlic, then discard.
Pour the wine into the fondue pot. Turn temperature to setting 5 and bring the wine and lemon juice to a strong simmer (bubbling, but not boiling strongly). While stirring constantly with a wooden spoon, gradually whisk in the grated cheeses, sprinkling in one handful at a time; don't add any more cheese until each handful is completely melted and smooth. Mixture will slowly thicken. When all the cheese has been added, sitr in the brandy, mustard and nutmeg.
Reduce temperature to setting 3. Fondue should just simmer; it should never boil.
Read more at: http://www.foodnetwork.com/recipes/tyler-florence/cheese-fondue-recipe.html?oc=linkback
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (783g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 668 (58%)|
|Amt Per Serving||% DV|
|Total Fat 74.3g||99 %|
|Saturated Fat 43g||215 %|
|Monounsaturated Fat 23.1g|
|Polyunsanturated Fat 4.2g|
|Cholesterol 249.5mg||77 %|
|Sodium 768.9mg||27 %|
|Potassium 525.9mg||14 %|
|Total Carbohydrate 46.4g||14 %|
|Dietary Fiber 6.4g||26 %|
|Sugars, other 40g|
|Protein 69g||99 %|
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Calories per serving: 1159
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