Bonaparte Fondue Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Apr. 5, 2011
Thank heaven, It's GLUTEN FREE!! Leave out serving the bread unless it's GF bread.
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Cooking Level: Expert

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Reviewed: Apr. 9, 2012
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.
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Cooking Level: Intermediate

Home Town: Okeene, Oklahoma, USA
Living In: Germantown, Maryland, USA

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Reviewed: Oct. 4, 2012
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!
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Cooking Level: Expert

Reviewed: Mar. 24, 2013
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.
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