Fondue Dippers

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Rachael Ray on Food Network
Nutrition per serving    (USDA % daily values)
CAL
4672
FAT
984%
CHOL
727%
SOD
141%

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Ingredients for 6 servings

Pinch cayenne pepper

1 jar mini gherkins, drained

1 bag pretzel rods

Salt and freshly ground black pepper

1 bunch radishes, trimmed

3/4 pound Gruyere, shredded

12 chicken tenders

Extra-virgin olive oil, for drizzling

1 sack purple pearl onions or 1 jar pickled pearl onions, drained

1 tablespoon lemon juice

6 slices good quality smoky bacon, halved across (recommended: Oscars from Warrensburg)

Whole-grain or seeded bread, diced for dipping

1 bundle white or thin green asparagus, trimmed

1 large red pepper, seeded and sliced 1/2-inch thick sticks

1/3 cup apple brandy

1 3/4 cups dry white wine

Fondue with Apple Brandy, recipe follows

1 1/2 tablespoons cornstarch

1 teaspoon smoked sweet paprika

1 (10-ounce) box frozen chopped spinach

3/4 pound Emmentaler, shredded

1 teaspoon poultry seasoning

Freshly grated nutmeg, to taste

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