RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 1861
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| Recipe Name: |
Cheese Fondue |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
2010-02-02
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| Course: |
Appetizer |
Used in Baskets: |
No |
| Base: |
Cheese |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
2 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
2 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$10.00
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
If fondue gets too thick, add 1/4 to 1/2 cup heated wine.
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Ingredients:
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Directions:
Cube cheese and toss in flour until well coated. Rub fondue pot with garlic; add wine and place over medium heat. Cook until small air bubbles rise to surface. Stir in lemon juice, add cheese, 1/3 cup at a time, stirring constantly, until cheese is melted. Stir in kirsch and keep mixture bubbling gently. |
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| Nutrition per Serving: |
| Calories: |
1240 |
Total Carbs: |
33.2 |
Net Carbs: |
0.0 |
| Cholesterol: |
238.0 |
Fat: |
69.6 |
Protein: |
64.87 |
| Fiber: |
-0.12 |
Sodium: |
110.44 |
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