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:

Quickview
1302k Calories
52g Protein
44g Total Fat
171g Carbs
19% Health Score
Limit These
Calories
1302k
65%

Fat
44g
69%

  Saturated Fat
17g
111%

Carbohydrates
171g
57%

  Sugar
16g
18%

Cholesterol
86mg
29%

Sodium
3122mg
136%

Get Enough Of These
Protein
52g
105%

Selenium
86µg
124%

Folate
489µg
122%

Vitamin B1
1mg
100%

Calcium
824mg
82%

Phosphorus
741mg
74%

Manganese
1mg
68%

Vitamin B3
12mg
65%

Vitamin B2
1mg
60%

Iron
9mg
52%

Fiber
10g
42%

Zinc
5mg
39%

Vitamin K
35µg
34%

Vitamin C
28mg
34%

Copper
0.61mg
31%

Vitamin B12
1µg
29%

Magnesium
113mg
28%

Vitamin B6
0.45mg
23%

Potassium
740mg
21%

Vitamin B5
1mg
19%

Vitamin A
903IU
18%

Vitamin E
1mg
9%

Vitamin D
0.36µg
2%

covered percent of daily need
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Food Trivia

Pound cake got its name from its original recipe, which called for a pound each of butter, eggs, sugar, and flour.

Food Joke

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