nutritional information

Per Serving (3 florets and 1/4 cup fondue):

  • Calories: 138
  • Protein: 9 g
  • Total Fat: 9 g
  • Saturated Fat: 6 g
  • Carbohydrates: 6 g
  • Cholesterol: 33 mg
  • Sodium: 274 mg
  • Fiber: <1 g
  • Sugar: 3 g

Fontina Fondue with 
Cauliflower Dippers

Fontina Fondue with Cauliflower Dippers

Serves 8

30 minutes or fewer

Everybody loves hot dips on a holiday buffet table, so this subtly flavored 
fondue is a guaranteed crowd-pleaser. Look for green, purple, and orange cauliflower varieties to add color to the dipper selection. To make ahead: Cook cauliflower in advance, combine cheese and flour, and measure out milk and hot sauce into a jam jar. Stash these prepped items in the fridge so all you need to do is warm and season the fondue just before guests arrive.
  • 24 medium cauliflower florets
  • 2 cups coarsely shredded fontina cheese, lightly packed (8 oz.)
  • 4½ tsp. all-purpose flour
  • 1⅓ cups 1% low-fat milk
  • ½ tsp. mild hot sauce, such as Cholula
  • 1½ Tbs. grappa (Italian grape brandy) or Kirsch (German cherry brandy), optional
  • ½ tsp. freshly grated or ground nutmeg
  • 1 pinch ground white pepper
  • Extra-dry Italian or French white vermouth or low-fat milk, for thinning fondue (if necessary)

1. Cook cauliflower in large pot of boiling, salted water 5 minutes, or until tender. Drain, and cool. Arrange in bowl.

2. Toss cheese with flour in large bowl.

3. Bring milk and hot sauce to a simmer in saucepan over medium-low heat. 
Add cheese mixture to saucepan all at once. Whisk 3 to 4 minutes, or until 
cheese melts and fondue is smooth. Stir 
in grappa (if using) and nutmeg. Season 
with white pepper. Thin with vermouth 
1 Tbs. at a time, if fondue is too thick.

4. Transfer fondue to ceramic dish set over canned heat burner. Place cauliflower next to fondue for dipping.

December 2013 p.51

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Don - 2013-12-03 03:57:28