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Roasted Garlic and Goat Cheese Fondue

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)20.8728
Energy (kCal)302.755
Carbohydrates (g)7.2407
Total fats (g)21.471
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Wrap unpeeled garlic cloves and shallots tightly in piece of heavy duty foil. | 2. Bake at 350 F for about 45 minutes or until garlic is soft. | 3. Remove and discard garlic and shallot skins; chop very fine. | 4. Put gruyere cheese in medium bowl and sprinkle with flour; toss. | 5. Set aside. | 6. In medium-size, heavy bottomed saucepan, combine wine, lemon juice, garlic and shallots. | 7. Place over medium heat and bring to a simmer. | 8. Reduce heat to low and gradually add gruyere and chevre cheeses, stirring constantly until cheeses are completely melted. | 9. Transfer to fondue pot and set over fondue warmer. | 10. Serve immediately. | 11. To serve, place bread cubes in basket. | 12. Spear bread chunk with fondue fork and dip into cheese; remove from fondue fork to small plate and eat with regular fork. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    garlic 6 cloves unpeeled 26.82 5.9508 1.1448 0.09
    shallot 2 unpeeled - - - -
    gruyere cheese 1/2 cups grated 272.58 0.2376 19.6746 21.3444
    purpose flour 1 tablespoon - - - -
    white wine 3/4 cup - - - -
    lemon juice 1 tablespoon 3.355 1.0523 0.0534 0.0366
    chevre cheese 1 package cubed - - - -
    baguette 1 cups cut - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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