- Level: Easy
- Total: 35 min
- Active: 35 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 462
- Total Fat
- 34 g
- Saturated Fat
- 20 g
- Carbohydrates
- 5 g
- Dietary Fiber
- 0 g
- Sugar
- 1 g
- Protein
- 28 g
- Cholesterol
- 104 mg
- Sodium
- 883 mg
- Level: Easy
- Total: 35 min
- Active: 35 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 462
- Total Fat
- 34 g
- Saturated Fat
- 20 g
- Carbohydrates
- 5 g
- Dietary Fiber
- 0 g
- Sugar
- 1 g
- Protein
- 28 g
- Cholesterol
- 104 mg
- Sodium
- 883 mg
Ingredients
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Directions
Special equipment:
a fondue pot- Rub the bottom and sides of a medium heavy pot with the garlic. To the pot, add the garlic, clove, bay leaf, stock and 1 cup wine. Bring to a simmer over medium heat.
- In a small bowl, whisk together the cornstarch, flour and remaining 1/2 cup wine. Whisk the slurry into the pot and simmer until slightly thickened, about 2 minutes.
- Reduce the heat to low and add the cheeses, working in 4 batches, making sure each batch is incorporated before moving onto the next. Whisk in the vodka. Remove the bay leaf.
- Transfer to a fondue pot and serve with the baguette pieces, cauliflower florets, chicken and cherry tomatoes.
