Zutaten für Gustav's Fondue Rhinelander
- Processed Swiss Cheese
- Chardonnay Wine
- Garlic Cloves
- 1/4 teaspoon white pepper
- Pinch of cayenne pepper
- 1/4 teaspoon ground nutmeg
- Rye Bread
- French Bread
- Smoked Sausage
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Zubereitung von Gustav's Fondue Rhinelander
- Preheat oven to 400°F (200°C).
- Cut 1 pound of cheese (such as Gruyere or Swiss) into 1/2-inch cubes.
- Cut 1/2 pound of your favorite sausage (e.g., kielbasa) into 1/2-inch slices.
- Cut 1 loaf of rye bread and 1 baguette into 1/2-inch cubes.
- Arrange bread cubes on a baking sheet and toast in the preheated oven for 10-15 minutes, or until golden brown.
- While bread is toasting, brown sausage slices in a skillet over medium heat until cooked through.
- In the bottom of a double boiler, bring 2 cups of water to a boil.
- In the top of the double boiler (or a heatproof bowl set over simmering water), combine 1 cup dry white wine, 2 cloves minced garlic, 1/4 teaspoon ground nutmeg, 1/4 teaspoon white pepper, and a pinch of cayenne pepper.
- Simmer the wine mixture for 10-15 minutes, or until the wine is reduced and the alcohol has cooked off.
- Add the cubed cheese to the wine mixture.
- Stir continuously with a wooden spoon until the cheese is completely melted and smooth.
- If the fondue is too thick, add more white wine, 1 tablespoon at a time, until desired consistency is reached.
- Transfer the fondue to a fondue pot and keep warm over a low heat or a candle warmer.
- Serve immediately with the toasted bread, sausage, and your favorite dippers (apples, celery, cauliflower, etc.).
Nährwert-Informationen (Ungefähr pro Portion)
Natrium
80 g
Zucker
29g
Fett
57g
Kohlenhydrate
33g
