Cheddar, Garlic And Zinfandel Fondue – a delicious recipe with extra sharp, cheese, Zinfandel, corn starch, red wine vinegar, garlic puree. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
DIRECTIONS
2
1. In a medium saucepan, bring wine and vinegar to a simmer over medium heat.
3
2. Toss the Cheddar, Parmigiano-Reggiano, and cornstarch in a mixing bowl. Slowly stir in cheese mixture in small handfuls until completely melted. Stir in roasted garlic and season with pepper flakes.
4
3. Transfer to a cheese fondue pot and keep warm with burner. Serve right away.
5
Roasted Garlic Puree
6
DIRECTIONS
7
1. Preheat oven to 400 degrees. Cut 2 large garlic heads in half, while trying to keep the cloves intact. Pour a teaspoon of extra virgin olive oil over the cut surfaces and put the two garlic heads back together.
8
2. Wrap in aluminum foil and bake until the garlic is softened (40 to 50 minutes depending on size). Cloves should be a deep beige. Unwrap and let cool completely.
9
3. Squeeze garlic into a bowl, discarding the hulls. Mash with a fork until smooth. Use for seasoning for fondue or spread onto bread.
436
kcal
Calories
33
g
Fat
9
g
Carbs
26
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 12 ounces (4 1/2 cups) extra sharp Cheddar cheese (finely grated), 2 ounces (1/2 cup) Parmigiano-Reggiano cheese (finely grated), 1 cup Zinfandel (or another hearty red wine), 1 tablespoon corn starch, and more.
Yes, Cheddar, Garlic And Zinfandel Fondue falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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