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Swiss Gruyere Fondue

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)135.4912
Energy (kCal)1912.3949
Carbohydrates (g)11.0465
Total fats (g)146.7997
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Toss cheese with cornstarch in large bowl. | 2. Bring wine, lemon juice and garlic to simmer in heavy large saucepan over high heat. | 3. Reduce heat to medium. | 4. Whisk 1 handful of cheese into wine until almost melted. | 5. Repeat with remaining cheese in about 5 more batches. | 6. Continue whisking until completely melted and fondue begins to bubble, about 1 minute. | 7. Whisk in Kirsch and nutmeg. | 8. Transfer to fondue pot and keep warm over fondue burner. | 9. Accompany with a platter of assorted dippers, fondue forks and plates. | 10. DIPPERS: Cubed crusty bread, boiled new potatoes, rounds of smoked sausage, cubed cooked chicken, blanched asparagus, green beans, broccoli, cauliflower florets and carrot sticks. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    gruyere cheese 16 ounces cut grated 1873.368 1.633 135.2182 146.6942
    cornstarch 1 tablespoon 30.48 7.3016 0.0208 0.004
    white wine 3/4 cup - - - -
    lemon juice 1 tablespoon 3.355 1.0523 0.0534 0.0366
    garlic clove 1 minced 4.47 0.9918 0.1908 0.015
    kirsch 1 -3 tablespoon - - - -
    nutmeg 1 pinch ground 0.7219 0.0678 0.008 0.0499
    dipper assorted - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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