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Add a photoServings: 12
Ingredients
- 2 x Cloves garlic
- 1/2 lb Gruyere cheese -- cubed
- 1/2 lb Swiss cheese -- cubed
- 3 Tbsp. All-purpose flour
- 1 c. Dry white wine
- 1 ounce Brandy
- 1 ounce Kirschwasser
- 1 tsp Salt
- 1 lrg Glazed fondue pot Or possibly heavy bottomed saucepan
Directions
- MYSEASONING mix: 1 Tbsp. granulated garlic 1 Tbsp. dry chives 1 Tbsp. parsley flakes 1 Tbsp. restaurant black pepper (GRIND THIS MIX REAL FINE - AND RESERVE)
- 1- Mix flour, salt and cheese well with 1 Tbsp of MYSEASONING. 2- Rub garlic cloves in bottom of fondue pot(if desired-and leave in pot. 3- Add in white wine-put on medium heat and heat till bubbles form on bottom of pot.
- 4- Add in floured cheese one handful at a time and stir, mixing constantly as they start to heat. 5- Once all the cheese is incorporated into the mix, pour in the brandy and Kirsch, adjust seasoning with MYSEASONING and salt.
- 6- Serve on brazier at table, dip french bread cubes, apples, oranges, virtually anything into fondue and enjoy. 7- As the fondue continues to cook, scrape the bottom regularly and eat the "Graton" (crust)which forms on the bottom of the pot.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 62g | |
| Recipe makes 12 servings | |
| Calories 179 | |
| Calories from Fat 100 | 56% |
| Total Fat 11.39g | 14% |
| Saturated Fat 6.94g | 28% |
| Trans Fat 0.0g | |
| Cholesterol 38mg | 13% |
| Sodium 295mg | 12% |
| Potassium 53mg | 2% |
| Total Carbs 3.25g | 1% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.48g | 0% |
| Protein 10.97g | 18% |
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