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New Years Eve Fondue

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Ingredients

Adjust Servings:
4 slices of light whole-wheat sandwich bread, such as pepperidge farm
16 red seedless grapes
1/4 cup water
1 tablespoon minced shallot
1 tablespoon arrowroot
4 ounces demi-sec champagne, divided
4 ounces reduced-fat jarlsberg cheese, finely shredded
2 ounces pecorino romano cheese, grated
2 ounces light brie cheese, cut up with rind removed
salt, to taste
cayenne pepper, to taste

Nutritional information

549.7
Calories
84 g
Calories From Fat
9.4 g
Total Fat
5.3 g
Saturated Fat
29 mg
Cholesterol
399.8 mg
Sodium
107.4 g
Carbs
5.2 g
Dietary Fiber
79.5 g
Sugars
13.1 g
Protein
606g
Serving Size

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New Years Eve Fondue

Features:
    Cuisine:

    By Chef Rocco DiSpirito, of Now Eat This! fame. This fondue has about 1/3 of the calories and fat grams of a more traditional fondue. I've not tried it yet, but thought it had potential.

    • 60 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    New Year’s Eve Fondue, By Chef Rocco DiSpirito, of Now Eat This! fame This fondue has about 1/3 of the calories and fat grams of a more traditional fondue I’ve not tried it yet, but thought it had potential , By Chef Rocco DiSpirito, of Now Eat This! fame This fondue has about 1/3 of the calories and fat grams of a more traditional fondue I’ve not tried it yet, but thought it had potential


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    Steps

    1
    Done

    Allow Cheese to Stand at Room Temperature For 20 to 30 Minutes, Which Will Help It Melt More Quickly and Evenly.

    2
    Done

    Heat the Broiler. Set the Rack About 4 Inches Below the Broiler.

    3
    Done

    Cut the Crusts Off the Slices of Bread. Cut Each Bread Slice Into 4 Equal Strips.

    4
    Done

    Wrap One Bread Strip Halfway Around One Grape and Poke a Long Metal Skewer Through the Bread and Grape So That the Skewer Is Pushed Through Both Ends of the Bread Strip With the Grape in the Middle. Repeat With Remaining Bread and Grapes.

    5
    Done

    Place All 16 Skewers on a Large Baking Sheet. Broil For 2 to 3 Minutes, or Until the Bread Is Browned and Crisp, Turning Once Halfway Through Broiling. Set Aside,.

    6
    Done

    in a Small Saucepan, Bring Water and Shallot to a Simmer. Cook, Uncovered, Until the Shallots Are Tender, About 2 Minutes.

    7
    Done

    Meanwhile, in a Small Bowl, Mix the Arrowroot With One Ounce of the Champagne. Pour the Remaining Champagne Into the Saucepan With the Shallot. Whisk the Arrowroot and Champagne Mixture Into the Saucepan. Continue to Cook and Whisk Until the Mixture Is Thickened, About 30 Seconds.

    8
    Done

    Reduce the Heat to Low and All the Jarlsberg, Whisking Constantly Until the Cheese Is Melted.

    9
    Done

    Add the Pecorino and Continue Whisking Until Melted.

    10
    Done

    Repeat With the Brie.

    11
    Done

    Season to Taste With Salt and a Pinch of Cayenne.

    12
    Done

    Pour the Mixture Into a Fondue Pot and Serve With the Skewered Bread and Grapes For Dipping. (or Whatever Else You Like to Dip in a Cheese Fondue).

    Avatar Of Cali Hopkins

    Cali Hopkins

    Smoothie sorceress blending fruits and superfoods into delicious and nutritious drinks.

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