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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Deutschland >> Swiss

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. To make the fondue: In a bowl toss together cheeses and cornstarch. | 2. Rub inside of a heavy 3- to 4-quart saucepan with garlic halves, leaving garlic in pan, and add wine and lemon juice. | 3. Bring liquid just to a boil and stir in cheese mixture by handfuls. | 4. Bring mixture to a bare simmer over moderate heat, stirring, and stir in kirsch, nutmeg, chilies, and pepper to taste. | 5. Transfer fondue to a fondue pot and set over a low flame. | 6. Stir in fried shallots, scallions, and/or bacon if using and serve fondue with accompaniments for dipping. | 7. (Stir fondue often to keep combined.) To make the fried shallots: In a heavy 10- to 12-inch skillet cook shallots in oil moderately high heat, stirring, until golden brown. | 8. Transfer shallots with a slotted spoon to paper towels to drain and season with salt. | 9. Makes about 2/3 cup. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
gruyere cheese	1/2	cups	diced	272.58	0.2376	19.6746	21.3444
emmenthaler cheese	1/2	cups	diced	-	-	-	-
cornstarch	1 1/2	1/2		45.72	10.9524	0.0312	0.006
garlic	2	cloves		8.94	1.9836	0.3816	0.03
white wine	1 1/3	1/3		-	-	-	-
lemon juice	1	tablespoon		3.355	1.0523	0.0534	0.0366
kirsch	2 -3	tablespoons		-	-	-	-
nutmeg			ground	-	-	-	-
chipotle chile adobo	3	tablespoons	canned minced	-	-	-	-
scallion			sliced crumbled cooked	-	-	-	-
shallot	1 1/2	cups	sliced	172.8	40.32	6.0	0.24
vegetable oil	4	tablespoons		468.92800000000005	0.0	0.0	54.4
vegetable			assorted cooked	-	-	-	-
breadstick				-	-	-	-
italian bread				-	-	-	-

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