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recipe_Winter_Fondue

Winter Fondue

A classic cheese fondue recipe that is perfect for the winter weather. Create a charcuterie board of meats, cheeses, veggies and more to make it the perfect party centerpiece for any occasion!

A classic cheese fondue recipe that is perfect for the winter weather. Create a charcuterie board of meats, cheeses, veggies and more to make it the perfect party centerpiece for any occasion!

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Winter Fondue
Winter Fondue

In stock

$2.49

Summary

    From The Spice & Tea Exchange®
    Organic Extra Virgin Olive Oil
    Florida Sunshine Salt Blend, as desired
    ¼ tsp Black Pepper – Medium Ground
    ¼ tsp Nutmeg – Ground
    2 Tbsp. Arrowroot Powder
    Olive oil, as desired

    From the Grocer
    For Dipping:
    1 head of broccoli, cut into florets
    ½ acorn squash, cut up into small wedges
    1 bunch of green onions
    Handful of Brussel Sprouts, halved
    1 apple, cut up into slices
    ½ loaf of bread, cut into cubes, preferred

    Cheese Sauce:
    1 cup of prosecco, bubbles subsided
    ¼ lb of gruyere cheese
    ¼ lb manchego
    ½ tsp Dijon mustard
    ¼ tsp salt
    Juice from ¼ lemon

    PREP dipping ingredients and preheat oven to 400 F. Line a baking sheet with parchment, spread out florets of broccoli, wedges of squash, and green onions.

    DRIZZLE with a bit of Organic Extra Virgin Olive Oil and toss together. Sprinkle with Florida Sunshine Salt Blend and Black Pepper – Medium Ground.

    TRANSFER to the oven and roast for 10-15 minutes. Remove the broccoli and green onions; return baking sheet back to oven to roast remaining veggies for another 10 minutes. Turn heat down to 200 F and add all the veggies back to the baking sheet to keep warm.

    MEANWHILE, to a medium sauté pan, over medium heat, add a tablespoon of olive oil. When hot, add Brussel sprouts, cut side down to the pan. Sear for 1 to 2 minutes, until crispy and browned.

    REMOVE from the pan and transfer to the baking sheet with the rest of the veggies.

    IN a bowl, toss the gruyere and manchego with the Arrowroot Powder and a squeeze of lemon juice.

    POUR the prosecco into the fondue pot, placed over medium high heat. When the prosecco is warm, add the cheese, mustard, salt, pepper, and Nutmeg – Ground. Stir until smooth

    BRING to a simmer and continue to stir, it will thicken as it heats up.

    TRANSFER all the veggies and slices of apple and bread to a serving platter and serve alongside the fondue pot.

    Yield: 6 servings
    Total Time: 40 mins
    Prep: 30 mins
    Cook: 10 mins

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