Try this Cheddar, Roast Garlic, and Zinfandel Fondue recipe, or contribute your own.Suggest a better description
1. In a medium, heavy-bottomed saucepan, bring the wine and vinegar to a bare simmer over medium heat.
2. In a medium bowl, toss the Cheddar and Parmigiano-Reggiano cheeses into the saucepan, stirring the first batch until melted before adding another. Stir in the roasted garlic.
3. Transfer to a cheese fondue pot and keep warm over a fondue burner. Serve immediately, with dipping ingredients of your choice (apples, bread, carrots, broccoli).
Roast Garlic Puree: Position a rack in the center of the oven and preheat to 400 degrees. Cut 2 large, plump garlic heads in half through their equators, trying to keep the cloves as intact as possible. Drizzle about 1 teaspoon extra-virgin olive oil over the cut surfaces. Put the two halves of each garlic head back together to reform each head in its original shape. Wrap each head in aluminum foil. Bake until the garlic is softened and the cloves are deep beige (open the foil to check), 40 to 50 minutes, depending on the size of the garlic. Unwrap and cool completely. Squeeze the softened garlic cloves out of their hulls into a small bowl, discarding the hulls. Using a fork, mash the roasted garlic until smooth. Use as a seasoning for fondues, whisk into salad dressings, or spread onto bread. Makes about 1/3 cup.
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|Serving Size: 1 Serving (87g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 197 (64%)|
|Amt Per Serving||% DV|
|Total Fat 21.9g||29 %|
|Saturated Fat 13.7g||68 %|
|Monounsaturated Fat 6.4g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 67.8mg||21 %|
|Sodium 499.7mg||17 %|
|Potassium 135.7mg||4 %|
|Total Carbohydrate 8.8g||3 %|
|Dietary Fiber 0.4g||1 %|
|Sugars, other 8.4g|
|Protein 18.8g||27 %|
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Calories per serving: 307
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