Brunch Fondue
Recipe - Rockford Road
Brunch Fondue
Prep Time130 Minutes
Servings8
Cook Time15 Minutes
Ingredients
8 oz Alpine-style cheese, shredded (2 cups)
8 oz Swiss cheese, shredded (2 cups)
2 tablespoons all-purpose flour
1 garlic clove, halved
1 cup dry white wine
1 teaspoon lemon juice
1 1/2 cups fresh baby spinach, chopped
6 bacon strips, cooked and crumbled
1/3 cup chopped green onions
Crushed red pepper flakes, optional
Directions
- Place shredded cheeses into a large bowl. Cover and leave 2 hours at room temperature. Toss cheeses with flour. Rub cut sides of garlic on the inside of a large saucepan. Mince garlic; set aside. Combine wine and lemon juice in the pan over medium heat; bring to a gentle boil. Add reserved garlic; cook and stir for 1 minute.
- Reduce to low. Gradually stir in cheese mixture until melted. (Do not boil.) Add spinach, bacon, and green onions; cook and stir until spinach is wilted. Remove from the heat. Season with salt and pepper to taste. Stir in red pepper flakes, if desired.
- Transfer to a fondue pot. Heat on low to keep warm. Serve with dippers.
Dippers:
- Cubed roasted potatoes
- Hormel bacon
- Hormel sausage links
- Eggo Mini Waffles
- Apples
130 minutes
Prep Time
15 minutes
Cook Time
8
Servings
Shop Ingredients
Makes 8 servings
Mifroma Shredded Cheese, Le Gruyere, 3.5 Ounce
$9.99$2.85/oz
Essential Everyday Cheese, Swiss, Fancy Cut, 6 Ounce
$5.00 off your online order $30 of Cub, Essential Everyday or Wild Harvest Dairy Products in a single transaction. Excludes eggs, juice, dough, desserts.
2 For $4
$2.50 was $2.79$0.42/oz
Essential Everyday Flour, All-Purpose, 5 Pound
$2.50 was $2.99$0.50/lb
Fresh Bulk Garlic, 0.15 Pound
$0.97 avg/ea was $1.05 avg/ea$6.49/lb
Holland House Cooking Wine, White, 16 Fluid ounce
$4.39 was $4.99$0.27/fl oz
Produce Lemon, 1 Each
$0.88 was $0.99
Dole Baby Spinach, 5 Ounce
$3.49$0.70/oz
Wild Harvest Organic Chives, 0.5 Ounce
$2.50 was $2.99$5.00/oz
Essential Everyday Red Pepper, Crushed, 1.5 Ounce
$2.59$1.73/oz
Directions
- Place shredded cheeses into a large bowl. Cover and leave 2 hours at room temperature. Toss cheeses with flour. Rub cut sides of garlic on the inside of a large saucepan. Mince garlic; set aside. Combine wine and lemon juice in the pan over medium heat; bring to a gentle boil. Add reserved garlic; cook and stir for 1 minute.
- Reduce to low. Gradually stir in cheese mixture until melted. (Do not boil.) Add spinach, bacon, and green onions; cook and stir until spinach is wilted. Remove from the heat. Season with salt and pepper to taste. Stir in red pepper flakes, if desired.
- Transfer to a fondue pot. Heat on low to keep warm. Serve with dippers.
Dippers:
- Cubed roasted potatoes
- Hormel bacon
- Hormel sausage links
- Eggo Mini Waffles
- Apples