Fondue, Cheese Lc-18.9/totappetizer, dairy- cheese 3/4 cup wine, white, dry 8 oz Gruyere cheese; shredded 8 oz fontina cheese, Italian; shredded 2 tbs almond; or other nut flour 1/2 tsp mustard, dry focaccia/French bread; bite size cubes Pour the wine into the insert of the slow cooker. Turn the cooker on HIGH and warm the wine, uncovered, while you prepare the cheese. Place the fontina, Gruyere, almond flour and mustard in a gallon- sized resealable plastic bag. Seal the bag carefully and shake vigorously until the contents are well mixed. There will be little or no trace of the almond flour. When the wine is very warm, add about 1 cup of the cheese mixture to the wine and stir. Leave the insert uncovered, and when the first batch of cheese has melted, add another cup of the cheese mixture and stir. Continue in this way until all of the cheese has melted and the wine is incorporated into the mixture. Turn the slow cooker to LOW and serve. Fondue forks, wooden barbecue skewers, or table forks can be used to pierce the bread cubes and dip them into the cheese mixture. NYC Nutrition Analysis (entire recipe): water=331 g; calories=2089; protein=129 g; total fat=152.7 g; carbohydrate=20.6 g; dietary fiber=1.69 g; ash=19.21 g; calcium=3618 mg; phosphorus=2276 mg; iron=2.16 mg; sodium=2588 mg; potassium=581 mg; magnesium=175.7 mg; zinc=17.46 mg; copper=0.31 mg; manganese=1.2 mg; vitamin A=5429 IU; vitamin E=7.63 mg ATE; thiamin=0.23 mg; riboflavin=1.23 mg; niacin=1.27 mg; pantothenic acid=2.32 mg; vitamin B6=0.41 mg; folate=60.57 ug; vitamin B12=7.43 ug; vitamin C=0.09 mg; saturated fat=87.23 g; monounsaturated fat=48.18 g; polyunsaturated fat=9.5 g; cholesterol=512.6 mg; alcohol=17.17 g; selenium=69.88 ug; refuse=0.%; %cal as carb:prot:fat=4:26:70; WW Pts=54.18; (incomplete analysis) |
