Description
This special champagne fondue has wonderful flavor from Swiss cheese and a hint of sweetness from honey. It clings well to any kind of dipper. —Shannon Copley, Upper Arlington, Ohio
Ingredients
- 1 tablespoon cornstarch
- 1 teaspoon ground mustard
- 1/4 teaspoon white pepper
- 1-1/4 cups champagne
- 1 teaspoon lemon juice
- 2 tablespoons finely chopped shallot
- 1 garlic clove, minced
- 1-1/2 pounds Swiss cheese, shredded
- 2 tablespoons honey
- Pinch ground nutmeg
- Dippers: toasted French bread, asparagus, tart apple slices, endive spears, or cooked shrimp
Instructions
- In a large saucepan, combine cornstarch, ground mustard, and white pepper.
- Whisk in champagne and lemon juice until smooth.
- Add shallot and garlic; bring to a boil.
- Reduce heat to medium-low; cook and stir until thickened, about 1 minute.
- Gradually stir in Swiss cheese until melted.
- Stir in honey and sprinkle with nutmeg.
- Keep warm in a fondue pot or small slow cooker.
- Serve with toasted bread, asparagus, apple slices, endive, or cooked shrimp.
Notes
- Freshly shredded Swiss cheese melts more smoothly.
- Champagne can be substituted with sparkling wine or dry white wine.
- Keep warm over low heat to prevent separation.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Appetizer, Fondue
- Method: Stovetop
- Cuisine: American, European