Three-Cheese Fondue with Champagne
Ingredients
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4 teaspoons cornstarch
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1 Tablespoon fresh lemon juice
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1-1/4 cups champagne, dry (brut)
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1 large shallot, chopped
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2 cups gruyere cheese, coarsely grated (about 7 oz)
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1-1/3 cups Emmental cheese, coarsely grated (about 5 oz)
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1/2 cup brie, rindless, or Camembert, diced (about 3 oz)
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pinch ground nutmeg, generous
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pinch ground white pepper
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1 baguette, crust on, cut into 1-inch cubes
Instructions
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Stir cornstarch and lemon juice in small bowl until cornstarch dissolves; set aside.
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Combine champagne and shallot in fondue pot or heavy medium saucepan; simmer over medium heat 2 minutes. Remove pot from heat.
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Add all cheeses and stir to combine. Stir in cornstarch mixture. Return fondue pot to medium heat and stir until cheeses are melted and smooth and fondue thickens and boils, about 12 minutes.
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Season fondue with nutmeg and white pepper. Place over candle or canned heat burner to keep warm.
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Serve with bread cubes and other dipping items such as apples, pears, cherry tomatoes, broccoli, and cauliflower.
Notes:
Source: Bon Appetit Magazine, Februry 2001
New Years Eve ski trip with Ross’s, Hadzors, Mikush’s 2002
