Serve this elegant champagne-spiked, honey-sweetened Swiss cheese fondue with chunks of crusty bread cubes (French, rye, pumpernickel), Granny Smith apple slices, carrots and steamed broccoli.

Honey Champagne Fondue

16 ounces Swiss or Gruyere cheese, shredded
4 teaspoons cornstarch
1 teaspoon dry mustard
1 tablespoon butter
1/4 cup shallot, minced
1 clove garlic, minced
1 1/4 cups brut (dry) champagne, or sparkling wine
1/3 cup honey
2 tablespoons lemon juice
Pinch nutmeg
1/2 teaspoon white pepper

1. Toss cheese with cornstarch and dry mustard to coat; reserve.
2. In a heavy pan or fondue pot, over medium heat, melt butter. Saute shallot and garlic until soft, 2 to 3 minutes. Add champagne and bring to a boil.
3. Slowly add reserved cheese mixture, a little at a time, stirring constantly, until cheese melts.
4. Stir in honey and lemon juice; stir until smooth and continue to simmer 2 to 3 minutes more.
5. Season with nutmeg and pepper.
6. Serve immediately; keep warm.

Makes 4 to 6 servings.

Nutritional Infomation Not Provided.

Recipe and photograph provided courtesy of National Honey Board.