Recipe by Alexis de Portneuf
"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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
dried shiitake mushrooms
shallots, finely chopped
1 (500 gram) package
Bonaparte cheese, chilled
apple cider or light white wine
Thank heaven, It's GLUTEN FREE!! Leave out serving the bread unless it's GF bread.
I made this for Easter and it was an overall hit, but next time I'll make a few changes. First I'll use only 1/2oz of mushrooms, but keep the soaking water the same. There were just too many bits in the dip. I used an inexpensive Pinot Grigio (Barefoot) since apple cider isn't in season. I couldn't find Bonaparte Cheese anywhere, but the "Cheese Guy" at Whole Foods recommended Auguste Lepetit Brie as a substitute. I will warn you that the brie has a strong sour smell and I thought it was bad, but the "guy" said it was supposed to be one of those stinky cheeses. When I tried a bit before mixing it into the fondu, it was Super yummy. The cheese is so soft though you can't mix it with the wine. I also cut off the rind, but next time I'll probably just leave it on. Finally, I would recommend saving out 1/4 cup of wine and combine that with cornstarch and mixing it in after the cheese is melted to thicken it up.
It was amazing, though the Bonapart cheese needed a little more time in the freezer. LOVED IT! Amazing! My boyfriend and I do it from time to time and we enjoy it a lot!
The most challenging aspect of this recipe is finding the Bonaparte cheese. After spending most of my day going from store to store, I gave up and used Camambret. I followed the recipe except I had not removed the rind ( thought it may melt) so I picked most of it out and put the lumpy fondue in the food processor. It was perfect! Wonderful flavor. I used fingerling potatoes, asparagus, and snap peas that had been blanched for dipping.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 416
The hard work's over, now celebrate the leftovers.
Essential eats, sips, and tips for your next gathering.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $5!
Make this classic, creamy Swiss fondue with the shredder of your food processor.
See how to make crispy “french fries” from semolina noodles.
See how to make a hot and creamy crab dip served in a bread bowl.