Recipe
Author
Hy-Vee Seasons Magazine
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Servings and Ingredients
Ingredients
Serves 28
| Quantity | Ingredient | Add |
|---|---|---|
| 12 oz. Gruyere cheese, shredded | ||
| 8 oz. Gouda cheese, rind removed, shredded | ||
| 2 tbsp. Hy-Vee cornstarch | ||
| 1 ½ c. dry white wine, such as Chablis or Sauvignon Blanc | ||
| 1 tbsp. Hy-Vee lemon juice | ||
| ½ tsp. Hy-Vee ground mustard | ||
| ⅛ tsp. ground nutmeg | ||
| 1 clove garlic, halved | ||
| Snipped fresh chives, for garnish | ||
| Cubed French bread, blanched broccoli florets, blanched asparagus spears, red bell pepper wedges, sliced apples, sliced pears, for dipping |
Directions
- In a large bowl, toss shredded cheeses with cornstarch. Set aside.
- Heat wine and lemon juice in a large saucepan over medium heat. Just before wine boils, reduce heat to low.
- Stir in 1 heaping cup shredded cheese mixture. Stir constantly in a zig-zag or figure-eight motion until cheese is completely melted. Continue adding cheese, 1 heaping cup at a time, until all cheese has been added. Stir constantly until fondue begins to bubble. Add ground mustard and nutmeg; stir until smooth.
- Rub fondue pot with cut sides of garlic clove and pour in fondue. Keep fondue bubbling gently over fondue burner. Sprinkle with chives for garnish.
- If desired, serve with cubed French bread, blanched broccoli florets, blanched asparagus spears, red bell pepper wedges, sliced apples and sliced pears.
- *If fondue becomes too thick, thin with warm milk.
Nutrition facts
Servings
90 Calories per serving
Amounts Per Serving
- Total Fat: 6g
- Cholesterol: 25mg
- Sodium: 105mg
- Total Carbohydrates: 1g
- Protein: 6g
Daily Values
0%
Vitamin A 4%
0%
Vitamin C 0%
0%
Iron 0%
0%
Calcium 20%
Recipe Source:
Hy-Vee Seasons Holiday 2009.