Makes 2 servings
- 16 oz. 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
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.
Recipe courtesy of the National Honey Board.