"Lightening up fondue for a cold winter's night" by Rocco DiSpirito. Healthy Cooking. Allow the cheese to stand at room temperature for 20 to 30 minutes before making fondue. Stir together ingredients in a saucepan, blend well and heat. Pour the mixture into a fondue pot and serve with whole-wheat bread, grapes, raw broccoli, cooked shrimp or baked chicken strips. Recipe published in the Winston-Salem Journal: January 4, 2012.
- 4 slice(s) of light whole-wheat bread (such as Pepperidge Farm)
- 16 seedless red grapes
- 1/4 cup(s) water
- 1 tablespoon(s) minced shallot
- 1 tablespoon(s) arrowroot powder
- 4 ounce(s) demi sec Champagne (or other off-dry or dry white wine), divided use
- 4 ounce(s) Jarlsberg lite cheese, finely shredded
- 2 ounce(s) Pecorino Romano cheese, grated
- 2 ounce(s) light brie, cut up with rind removed
- Salt and cayenne pepper
- 16 long metal skewers
- 1. Heat broiler. Set top oven rack about 4 inches below broiler.
- 2. Cut the crusts off slices of bread. Cut each bread slice into 4 equal strips. Wrap 1 bread strip halfway around one grape and poke a long metal skewer through bread and grape so that skewer is pushed through both ends of bread strip with grape in the middle. Repeat with remaining bread strips and grapes.
- 3. Place all 16 skewers on a large baking sheet. Broil for 2 to 3 minutes, or until bread is browned and crisp, turning once halfway through broiling. Set aside.
- 4. In a small saucepan over medium-high heat, bring water and shallot to a simmer. Cook, uncovered, until shallots are tender, about 2 minutes.
- 5. Meanwhile, in small bowl, mix arrowroot with 1 ounce Champagne. Pour remaining Champagne into saucepan with the shallot. Whisk arrowroot mixture into the saucepan. Continue to cook and whisk until thickened, about 30 seconds.
- 6. Reduce heat to low and add Jarlsberg, whisking constantly until melted. Add pecorino and continue whisking until melted. Repeat with brie. Season to taste with salt and a pinch of cayenne. Pour mixture into a fondue pot and serve with bread and grape skewers for dipping.
This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.
Only you will be able to view, print, and edit this note.Add Note