maandag 25 november 2013

Champagne Fondue

The beauty of this fondue is that it doesn’t get gummy as it sits!! Pair it with some bread chunks, vegetables (broccoli, cauliflower, radishes, etc.) and/or apple and pear slices.

(Serves 2 – 4)

1 1/4 cups Champagne or sparkling wine
1 large shallot, minced
1 8 oz. pck. cream cheese, cut into 1 inch pieces
2 1/2 cups grated gruyere cheese
1/4 cup grated parmesan cheese
large pinch of freshly grated nutmeg
1 Tbsp. flour

In a heavy saucepan, heat the champagne with the minced shallot over medium heat.
Add cream cheese to champagne. Stir with a whisk (mixture will have lumps). Keep stirring until most to the cream cheese has melted.
Add flour the the grated gruyere cheese and toss.
Slowly add handfuls of the gruyere cheese to the cream cheese mixture, whisking with every addition, only adding the next handful after the preceding one has melted.
After all the cheese has been added, bring mixture to a boil and continue to whisk until the mixture is thick and coats the back of a spoon.
Place in a fondue pot and serve.

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