Recipes Bonaparte Fondue 4.8 (5) 4 Reviews 1 Photo Mixed with mushrooms and apple cider, this earthy and rich fondue will warm everyone right up. Serve with a sufficient quantity of blanched asparagus tips, bread cubes, and tiny new potatoes, cooked and halved for dipping. By Allrecipes Member Allrecipes Member Website The Allrecipes Community includes over 15 million home cooks around the world who contribute recipes to our ever-growing library. Beyond submitting their personal recipes for publication, members of this supportive, food-driven community actively inspire one another through the photos, reviews, and videos they share. Allrecipes' editorial guidelines Published on August 4, 2021 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo 1 Prep Time: 15 mins Cook Time: 5 mins Total Time: 20 mins Servings: 4 Yield: 4 servings Jump to Nutrition Facts Ingredients 1 cup boiling water ⅔ ounce dried shiitake mushrooms 3 tablespoons butter 2 shallots, finely chopped 1 (500 gram) package Bonaparte cheese, chilled 2 tablespoons cornstarch 1 cup apple cider or light white wine 2 teaspoons garlic, minced 1 pinch white sugar Directions In a bowl, pour the boiling water over the dried mushrooms, cover and let sit for 30 minutes. Drain, reserving the soaking liquid. Chop the rehydrated mushrooms, return to the soaking liquid and set aside. In a saucepan, melt the butter and sweat the shallots for 5 minutes. Add the chopped mushrooms and their liquid. Bring to a boil and reduce until the liquid is almost completely evaporated. Add the cider and bring to a boil. In a bowl, toss the Bonaparte cheese with the corn starch. Add one third of the cheese to the saucepan and stir gently with a wooden spoon. Repeat with the remaining cheese, one-third at a time. Heat the mixture to just below boiling. It should be nice and smooth but not too thick. Remove from heat and stir in the minced garlic. Add a little sugar, if desired, to neutralize any bitterness. Serve in a fondue pot with the bread and vegetables for dipping. Tip: It's easier to peel the cheese if the rind is firm. Place the whole cheese in the freezer for 90 minutes, then remove the rind with a sharp knife. I Made It Print Nutrition Facts (per serving) 576 Calories 46g Fat 25g Carbs 22g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 576 % Daily Value * Total Fat 46g 59% Saturated Fat 31g 153% Cholesterol 148mg 49% Sodium 949mg 41% Total Carbohydrate 25g 9% Dietary Fiber 1g 3% Total Sugars 8g Protein 22g Vitamin C 3mg 13% Calcium 17mg 1% Iron 0mg 2% Potassium 164mg 3% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved