Classic Swiss Fondue

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* Exported from MasterCook *

 

Classic Swiss Fondue (150 Best)

 

Recipe By :The 150 Best Slow Cooker Recipes, Judith Finlayson

Serving Size : 8 Preparation Time :0:00

Categories : 150 Best Slow Cooker Recipes Fondue

 

 

Amount Measure Ingredient -- Preparation Method

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1 clove garlic -- split

1 pound Swiss Emmenthal cheese -- shredded

2 tablespoons all-purpose flour

2 cups dry white wine

1/4 cup kirsch

freshly grated nutmeg

sliced baguette

 

Rub slow cooker stoneware with garlic. Cover and turn heat to high.

 

On a large plate or platter, combine cheese and flour, using your hands to

ensure that the flour is distributed as evenly as possible. Set aside.

 

In a saucepan, over medium heat, bring wine to a rapid boil. Pour into slow

cooker stoneware. Add cheese mixture in handfuls, stirring to thoroughly

combine after each addition. When all the cheese has been added, cover and cook

on high for 30 minutes until cheese is melted and mixture is hot. Add kirsch

and stir to combine. Grate fresh nutmeg over mixture and turn heat to low.

 

Break baguette slices into halves or quarters and, using fondue forks, dip into

the hot cheese.

 

S(ISBN):

" 0-7788-0038-5 "

Copyright:

" 2001 "

 

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Per Serving (excluding unknown items): 48 Calories; trace Fat (1.9% calories

from fat); trace Protein; 2g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol;

3mg Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable.

 

NOTES : Works best in a small (max 3 1/2 quart) slow cooker

Nutr. Assoc. : 0 0 0 0 0 0 0