Showing posts from February 8, 2011

Tuesday's Cupboard—i ❤ Cheese Fondue

A Fun-Do For You & Your Sweetie

Three-Cheese Fondue with Champagne 
Serves: 2 to 4

4 tsp. cornstarch
1 T. fresh lemon juice
1-1/4 c. dry (brut) Champagne
1 large shallot, peeled & chopped

2 c. coarsely grated Gruyère cheese (about 7 oz.)

1-1/3 c. coarsely grated Emmenthal cheese (fancy Swiss cheese, about 5 oz.)
1/2 c. diced rindless Brie or Camembert cheese (about 3 oz.)
Generous pinch of ground nutmeg
Pinch of ground white pepper

1 French baguette, crust left on, cut into bite-size chunks

Be sure to remove any rind from the Brie or Camembert.  It will not melt properly, otherwise.  Mis-en-place everything else, except for the nutmeg & white pepper.
Stir cornstarch & lemon juice in a small bowl until cornstarch dissolves; set asideCombine Champagne & chopped shallot in a medium-size saucepan; simmer over medium heat for 2 mins; remove pot from heat.Add all cheeses to saucepan; stir to combineAdd cornstarch mixture to cheese mixture; stir to combine …