Three Cheese Fondue
Serving Size : 4
Amount Measure Ingredient -- Preparation Method
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1 1/2 pounds grated cheese -- See note
1 tablespoon thickenthin
1 clove garlic -- crushed
1 cup dry white wine
3/4 cup water
2 tablespoons brandy
Add water, wine and garlic to a small, heavy saucepan. Bring the water to
a boil and boil for one minute.
Remove water from heat and beat in cheese and ThickenThin. Return
saucepan to medium low heat and cook, stirring, until the mixture just
barely simmers. Add more ThickenThin, if necessary, to thicken the
mixture to the desired consistency.
Add brandy and barely simmer for 2 minutes more.
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Per Serving (excluding unknown items): 744 Calories; 56g Fat (73.6%
calories from fat); 42g Protein; 3g Carbohydrate; trace Dietary Fiber;
179mg Cholesterol; 1061mg Sodium. Exchanges: 6 Lean Meat; 0 Vegetable; 7
NOTES : Serve fondue hot with fresh veggies for dipping. Bits of chicken
also do very well in this fondue.
Note re cheeses: Use three different and complimentary cheeses in
equal parts. I find Gruyere, Fontina and Emmenthal are a great
combination. Almost any good quality cheese will work. When
using soft white-rinded cheeses like Brie or Camembert, simply cut
off and discard the rind and cut the cheese into bits. Don't be
afraid of blue cheeses like Gorgonzola or Stilton, either. Some
other wonderful fondue cheeses are Gouda, Edam, high quality
Cheddar, Havarti, Muenster, Manchego, Tilsit, Appenzeller,
Raclette, Bel Paese, soft cheeses like Boursin, and many others.
I do try to include Fontina in any fondue just because it gives
such a wonderful texture.
Variation: Substituting all cheddar for the three cheeses, and
beer or stout for the wine, gives a lovely hearty English-style