Honey Champagne Fondue
|16 oz.||Swiss or Gruyere cheese, shredded|
|1 teaspoon||Dry mustard|
|1/4 cup||Shallot, minced|
|1 clove||Garlic, minced|
|1-1/4 cups||Brut (dry) champagne, or sparkling wine|
|2 Tablespoons||Lemon juice|
|1/2 teaspoon||White pepper|
Makes 2 servings
Toss cheese with cornstarch and dry mustard to coat; reserve. 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. Slowly add reserved cheese mixture, a little at a time, stirring constantly, until cheese melts. Stir in honey and lemon juice; stir until smooth and continue to simmer 2-3 minutes more. Season with nutmeg and pepper. Serve immediately; keep warm.
Serving Suggestion: Dipping suggestions: Crusty bread cubes (French, Rye, Pumpernickel), Granny Smith apple slices, carrots, and steamed broccoli.
Source: Recipe courtesy of the National Honey Board
10 Min 2 servings