Kids Can Make: Cheese Fondue
Kids Can Make: Cheese Fondue might be a good recipe to expand your main course recipe box. One portion of this dish contains approximately 34g of protein, 38g of fat, and a total of 743 calories. This recipe serves 8 and costs $4.26 per serving. 8 people found this recipe to be delicious and satisfying. A mixture of cornstarch, broccoli florets, baguette, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is brought to you by Foodnetwork. From preparation to the plate, this recipe takes around 30 minutes. Overall, this recipe earns a solid spoonacular score of 67%. If you like this recipe, take a look at these similar recipes: Kids Can Make: Mac 'n' Cheese Bites, Kids Can Make: Ham and Scallion Cream Cheese Pinwheel Sandwiches, and Kids Can Make: Taco Cheeseburger.
Servings: 8
Preparation duration: 20 minutes
Cooking duration: 10 minutes
Ingredients:
2 cups filtered apple juice
2 crisp apples, cored and cut into 6 to 8 wedges each
1 cup pretzel-style crisps or crackers
1 baguette, torn into 1/2-inch chunks (about 8 cups)
2 cups broccoli florets
2 cups cooked penne pasta
1/2 cup cornichons or gherkins
2 tablespoons cornstarch
1/2 teaspoon country-style Dijon mustard
1 cup different-colored mixed grape and cherry tomatoes, halved
1 pound Gruyere cheese, shredded
Kosher salt and freshly ground black pepper
1/4 cup grated Parmesan
2 cups baked potato tots
1/2 pound salami, cut into 1/2-inch chunks
Equipment:
sauce pan
bowl
whisk
Cooking instruction summary:
Bring the apple juice to a simmer in a medium saucepan over medium heat. Toss the Gruyere and cornstarch in a medium bowl. Add to the simmering juice by the scant handful, whisking constantly until smooth and letting the sauce come to a boil between additions, about 30 seconds. Remove the saucepan from the heat, stir in the Parmesan and mustard and season with 1/2 teaspoon salt and a few grinds of pepper. Pour into a serving bowl, and serve with the dippers of your choice.
Step by step:
1. Bring the apple juice to a simmer in a medium saucepan over medium heat. Toss the Gruyere and cornstarch in a medium bowl.
2. Add to the simmering juice by the scant handful, whisking constantly until smooth and letting the sauce come to a boil between additions, about 30 seconds.
3. Remove the saucepan from the heat, stir in the Parmesan and mustard and season with 1/2 teaspoon salt and a few grinds of pepper.
4. Pour into a serving bowl, and serve with the dippers of your choice.
Nutrition Information:
covered percent of daily need
