Michael Jordan's Steakhouse's Garlic Bread with Maytag Bleu Cheese Fondue
Nutritional Info
- Servings Per Recipe: 32
- Amount Per Serving
- Calories: 325.6
- Total Fat: 27.2 g
- Cholesterol: 82.9 mg
- Sodium: 416.7 mg
- Total Carbs: 14.6 g
- Dietary Fiber: 0.6 g
- Protein: 6.0 g
View full nutritional breakdown of Michael Jordan's Steakhouse's Garlic Bread with Maytag Bleu Cheese Fondue calories by ingredient
Introduction
Because this dish is so high in everything it's only for a very, very special occasion! Because this dish is so high in everything it's only for a very, very special occasion!Number of Servings: 32
Ingredients
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FOR THE GARLIC BUTTER:
1 pound butter, softened
2 tablespoons chopped shallots
3/4 cup chopped garlic
1/4 cup fresh lemon juice
2 tablespoons chopped flat leaf parsley
Salt and fresh ground pepper to taste
FOR THE FONDUE:
16 ounces crumbled Maytag bleu cheese
1 quart heavy cream
1/4 chopped white onion
1/3 cup white wine
1 tablespoon unsalted butter
Salt and fresh ground pepper to taste
FOR PRESENTATION:
1 32 oz. loaf ciabbatta
2 T Chopped fresh chives for garnish
Directions
To make the garlic butter: Combine all the ingredients in a food processor or Kitchen Aid mixer with paddle attachment and mix until thoroughly combined.
To make the fondue: Saute the onion in 1 Tbutter over medium heat until translucent, then deglaze with the white wine and reduce. Add the cream, bring to a boil and then reduce to a simmer. Add the cheese and reduce until the fondue's texture is thick and creamy and can coat the back of a spoon. Season with salt and pepper to taste. Serve immediately.
For presentation: Cut the bread into four rectangles and then cut those pieces half. With a spatula, spread a layer of garlic butter onto the top of each piece and place in a preheated 450-degree oven until golden brown (8-10 minutes). Remove and let cool slightly before cutting each piece into four more pieces.
Pool the warm fondue on the bottom of a serving plate and then stack the garlic bread pieces, Lincoln Log-style in the middle of the pool. Garnish with the chopped chives and serve immediately.
Makes 32 pieces of garlic bread.
Number of Servings: 32
Recipe submitted by SparkPeople user LANC92.
To make the fondue: Saute the onion in 1 Tbutter over medium heat until translucent, then deglaze with the white wine and reduce. Add the cream, bring to a boil and then reduce to a simmer. Add the cheese and reduce until the fondue's texture is thick and creamy and can coat the back of a spoon. Season with salt and pepper to taste. Serve immediately.
For presentation: Cut the bread into four rectangles and then cut those pieces half. With a spatula, spread a layer of garlic butter onto the top of each piece and place in a preheated 450-degree oven until golden brown (8-10 minutes). Remove and let cool slightly before cutting each piece into four more pieces.
Pool the warm fondue on the bottom of a serving plate and then stack the garlic bread pieces, Lincoln Log-style in the middle of the pool. Garnish with the chopped chives and serve immediately.
Makes 32 pieces of garlic bread.
Number of Servings: 32
Recipe submitted by SparkPeople user LANC92.
Member Ratings For This Recipe
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