Having spent $26 of my weekly "allowance" on cheese, I had very high expectations of Family Circle's Swiss & Gouda Fondue. It was meant to make our Valentine's meal special and to simulate dining at The Melting Pot. It turned out barely edible because I substituted dry white cooking wine for dry white wine, causing the saltiness to be through the roof! Lesson learned. This seems worth trying again, so I'll go ahead and post the recipe. Maybe next Valentine's Day...
Swiss & Gouda Fondue
Makes 3 1/2 cups
- 1 1/2 cups DRY WHITE WINE
- 1 tbsp fresh lemon juice
- 3/4 lb. Jarlsberg cheese, shredded
- 1/2 lb. Gouda cheese, shredded
- 2 tbsp. cornstarch
- 1/4 tsp. garlic powder
- pinch of ground nutmeg
- pinch of cayenne pepper
- Cored and sliced apples
- Crackers or bread toasts
1. Place wine and lemon juice in a medium-size, non-aluminum saucepan over medium heat. Bring to a simmer.
2. In a large bowl, toss together the shredded cheeses and cornstarch. Add cheese to wine mixture, one handful at a time, stirring with a wooden spoon until melted. Stir in garlic powder, nutmeg and cayenne. Simmer over medium heat for 2 minutes, stirring frequently, until smooth and thickened. Serve warm with sliced apples and crackers.
Per Tbsp: 36 cal.; 2g fat (1g sat.); 2g protein; 1g carbs; 0g fiber; 54mg sodium; 7mg chol.
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