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Honey Champagne Fondue

Honey Champagne FondueServe 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.

Recipe Ingredients:

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

Cooking Directions:

  1. Toss cheese with cornstarch and dry mustard to coat; reserve.
  2. In a heavy pan or fondue pot, over medium heat, melt butter. Sauté 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 12 servings.

Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.