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Cheese Fondue With Cognac Recipe
|Garlic||1 Clove (5 gm)|
|Dry white wine||1 Cup (16 tbs)|
|Grated swiss cheese||2 Cup (32 tbs)|
|Grated gruyere cheese||1 Cup (16 tbs)|
|Dry mustard||1⁄4 Teaspoon|
|French bread loaf||1 Small, cut in 1-inch cubes|
Serving size: Complete recipe
Calories 2699 Calories from Fat 1376
% Daily Value*
Total Fat 154 g237%
Saturated Fat 94.2 g470.8%
Trans Fat 0 g
Cholesterol 229.6 mg
Sodium 1244.3 mg51.8%
Total Carbohydrates 141 g47.1%
Dietary Fiber 7.4 g29.4%
Sugars 5.7 g
Protein 149 g298.5%
Vitamin A 41.4% Vitamin C 2.6%
Calcium 207.7% Iron 46.9%
*Based on a 2000 Calorie diet
Rub cut surface of garlic over side and bottom of a fondue pot or a heavy medium saucepan; discard garlic.
Pour wine into fondue pot or saucepan.
Place over low heat until bubbles rise to surface.
In a medium bowl, combine Swiss cheese, Gruyere cheese, mustard and cornstarch.
Slowly stir cheese mixture into hot wine until mixture is blended and smooth.
Gradually stir in Cognac or kirsch.
Keep warm over very low heat.
To serve, use fondue forks to swirl French bread through warm mixture in a figure-8 pattern.