Honey Champagne Fondue

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.

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