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Bagel Fondue


Thursday, January 01, 2004
Makes four servings
6 savory Panera bagels (Asiago Cheese Bagels are especially good, plain bagels can also be used)6 ounces of beer
1 small clove of garlic
1 tablespoon All-purpose flour
6 ounces grated Swiss cheese
6 ounces grated sharp Cheddar cheese
Paprika and chopped fresh parsley
Cut the bagels into 1/2-inch cubes. Pour the beer into a heavy bottomed saucepan set over low heat. Put the garlic through a garlic press; add to the beer. Place the two grated cheeses into a bowl. Pour the flour over them, and toss until the cheese is coated with the flour. Whisk the cheese into the warm beer, whisking constantly until mixture is thick and smooth. Do not boil. Season to taste with ground pepper and pour the mixture into a fondue pot. Sprinkle with paprika and parsley. Using fondue fork or toothpicks, spear the cubes, and dip them into the fondue to coat. Enjoy.
Nutrition Facts:
Prepared by Sue Stees of Panera Bread
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