I adore fondue – I mean, what’s not to love? For the last several years, it has been our tradition to make a cheese fondue at home around New Years. This year, I thought I’d truly get into the spirit and kick it up a notch with Champagne.
4 tablespoons cornstarch
1 tablespoon fresh lemon juice
1-1/4 cup dry champagne
4 oz Fontina cheese
4 oz Gruyère cheese
8 oz Gouda cheese
1 teaspoon garlic
Items to Dip:
Coarsely grate your cheeses and set aside of later.
Stir cornstarch and lemon juice in small bowl until cornstarch dissolves and set aside – trust me, if you miss this step, your fondue will just be a big mess!
Over medium heat, combine the Champagne and garlic – simmer for about 2 minutes. Remove pot from heat. Add all cheeses and stir to combine. Next, stir in cornstarch mixture.
Return the pot to medium heat and stir until cheeses are melted and smooth and fondue thickens and boils, about 12 minutes. Season fondue with nutmeg and white pepper.
Use a spatula to transfer the cheese mixture into a heat-safe bowl over candle or canned heat burner to keep the fondue warm. As an appetizer for a large group, you could simple serve this with bread cubes. Or, as we did to celebrate the New Year, serve the fondue as a meal with chicken breast, steamed broccoli, and tri-color tortellini. (It’s a heavy meal, but so delicious!!)
Come on by and check out more tasty dishes made with Champagne!