Blinis with Blue Cheese Fondue
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Blinis with Blue Cheese Fondue

Blinis with Blue Cheese Fondue

Our buttermilk pancake mix gets amped up to create a mini pancake blini perfect for dunking in blue cheese fondue sauce.

Servings: 35 servings (1 serving = 1/4 of tray)
Fondue
INGREDIENT
WEIGHT
MEASURE
White wine
1 lb
2 cups
Water, cool approx. 72°F
2 Tbsp
Cornstarch
2 Tbsp
Heavy whipping cream
1 lb 2.00 oz
2 cups
Roquefort blue cheese, crumbled
7 oz
1 3/4 cups
Emmental cheese, shredded
4 oz
1 1/2 cups
Kosher salt
1/2 tsp
White pepper, ground
1/8 tsp
Blinis
INGREDIENT
WEIGHT
MEASURE
Water, cool approx. 72°F
1 lb
2 cups
Eggs, large
4 oz
2 each
European-style butter, salted, melted
3.50 oz
3/4 cup
Gold Medal™ Complete Buttermilk Pancake Mix (11827)
1 lb 4.00 oz
4 1/2 cups
Assembly
INGREDIENT
WEIGHT
MEASURE
Granny Smith apple wedges
1 lb 2.00 oz
3 1/2 cups
Dried figs
8 oz
28 each
Walnut halves
3.50 oz
1 cup
Fondue
  1. Cook wine in heavy-bottomed sauce pan on low heat until reduced to 1/3 of starting amount.
  2. Stir water and cornstarch together in separate bowl; pour slowly into wine while stirring with whisk.
  3. Bring to a boil and hold for 2 minutes; add heavy whipping cream.
  4. Simmer, stirring frequently, until reduced by half or sauce slowly drips from back of spoon.
  5. Remove from stove and stir in cheeses, salt and pepper; transfer mixture to blender.
  6. Blend for approx. 20 seconds, stop and scrape sides; blend for an additional 20 seconds or until smooth.
  7. Hold warm for serving or refrigerate and reheat when needed.
Blinis
  1. Add water, eggs and butter to mixing bowl; whisk slightly to combine.
  2. Add pancake mix and stir with whisk until smooth; allow to rest for 15 minutes.
  3. Preheat flattop to 350°F; pour on #40 scoop of batter and cook approx. 2 minutes until edges are dry.
  4. Flip and cook an additional 1 minute or until desired color is reached.
  5. Hold warm for service.
Assembly
  1. Assemble 7 trays for sharing, each with the following: 10 blinis, 3 oz warm fondue, 1/2 cup apple wedges, 4 figs and 1/8 cup walnuts.
  2. Serve immediately.

  • Tip: If desired, garish each fondue bowl with an additional 1/2 tsp Roquefort blue cheese crumbles. Note nutrition information will change.
View Recipe Instructions

Nutrition Information

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Serving Size:
1/4 of tray
Calories
280
Calories from Fat
160
% Daily Value
Total Fat
18g
27%
Saturated Fat
9g
46%
Trans Fat
0g
Cholesterol
50mg
17%
Sodium
330mg
14%
Total Carbohydrate
23g
8%
Dietary Fiber
2g
7%
Sugars
9g
Protein
6g
Vitamin A
8%
8%
Vitamin C
0%
0%
Calcium
10%
10%
Iron
6%
6%
Exchanges:
1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet. Nutrition values are calculated using the weights of ingredients.

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