 |
Yield: 10 Servings (15 oz each)
Suggested Menu Price: $8.50
Total Food Cost Per Serving: $2.62
Gross Profit Per Portion: $5.88
Food Cost Percent: 31
|
|
|
|
|
| Ingredients |
| Step #1 Fondue |
| Butter |
3 oz |
| Shallots, thinly sliced |
10 oz |
| Dry White Wine |
22 fl oz |
| Gruyere Cheese, shredded |
28 oz |
| All Purpose Flour |
2 oz |
| Nutmeg, freshly grated |
1/4 tsp |
| Step #2 |
| RoastWorks Baby Bakers, 1 bag |
40 oz |
| Broccolini, trimmed |
15 oz |
| Cherry Tomatoes |
25 oz |
| Carrots, peeled, 3/4" chop |
20 oz |
|
| Recipe Method |
Step #1
Melt butter in a heavy-bottom sauce pan.
Add shallots and sauté until caramelized and golden brown.
Remove shallots and deglaze pan with white wine.
Toss cheese, flour and nutmeg to coat.
Add cheese to wine and cook over medium-low heat until cheese just melts.
Whisk in shallots to smooth the cheese. Season with salt and pepper.
Step #2
Prepare RoastWorks Baby Bakers according to package directions.
For each serving: place 5 fl oz of fondue over a candle or canned heat source.
Arrange 4 oz of Baby Bakers, 1.5 oz of broccolini, 2.5 oz of cherry tomatoes, and 2 oz of carrots around the fondue. |
|
