- TORONTO, ON (M5H2M3)
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Total Time:
20 minutes(Cooking)Servings:
4
Ingredients
| 32 oz | chicken (or vegetable) broth |
| 16 oz | mild cheddar cheese, shredded |
| 8 oz | gouda cheese, shredded |
| 2 tbsp | flour (or cornstarch) |
| 1 tbsp | butter |
| 3 oz | frozen chopped spinach, thawed |
| 3 slices | bacon, minced |
| 1 clove | garlic, minced |
| 4 oz | fresh mushrooms, chopped |
| 3/4 cup | white wine (or beer) |
| Dipping foods: | |
| broccoli florets | |
| cauliflower florets | |
| asparagus spears, ends trimmed and cut into 3" lengths | |
| green beans, trimmed | |
| Granny Smith apples, cut into chunks | |
| pumpernickel bread, cut into chunks |
Preparation
- Prepare the dipping foods by bringing the chicken stock to a boil in a sauce pot. Add the broccoli, cauliflower, asparagus and green beans and cook for 2 minutes. Using a slotted spoon, strain out the vegetables, reserving 1/4 cup of broth for the fondue.
- In a large bowl, toss together the shredded cheddar, shredded gouda and the flour until flour is coating cheese evenly. Set aside.
- Take the thawed chopped spinach in your hand and squeeze as much water as you can out of the spinach. Set aside.
- Heat a fondue pot or medium pot over medium heat with the butter and bacon. Cook the bacon for 2 minutes (make sure the bacon does not burn or cook too quickly). Add the garlic and mushrooms and saute until the mushrooms are softened, about 2 minutes. Pour in wine and 1/4 cup of the previously reserved chicken broth from step 1. Bring to a simmer and in batches, add a handful of the cheese, stirring and letting the cheese melt before adding more. Stir in the chopped spinach. If the fondue becomes too thick, add a couple tablespoons of additional broth.
- Serve fondue with the vegetables, apples and bread
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