Champagne Brie Fondue Recipes

FRUIT FONDUE

Fruit Fondue image

Provided by Robert Irvine : Food Network

Categories dessert

Time 25m

Yield 4 servings

Number Of Ingredients 5

Ingredients

2 to 3 cups fresh berries or 2 (10-ounce) packages frozen berries, for serving
2 tablespoons cornstarch
4 tablespoons liqueur of choice, or water
A variety of fruits (apples, pears, melons, figs, strawberries, cut into bite-sized pieces
Pound cake, angel food cake, small cookies, etc., for serving.

Steps:

Puree the berries in a blender or food processor. In a small bowl, dissolve the cornstarch in the liqueur or water. Place the pureed berries and the cornstarch mixture in a small saucepan and heat over medium heat, stirring frequently, until the mixture thickens slightly and the milky color has disappeared. Pour into a serving bowl or fondue pot. Serve with fondue forks or metal or wooden skewers so that diners can dip their choice of fruit or cake into the sauce.

ST. MARTIN'S CHAMPAGNE BRIE SOUP

St. Martin's Champagne Brie Soup image

St. Martin's, and their sister restaurant, Arthurs Steak House are my two favorite, quiet, romantic, restaurants in Dallas. This Champagne Brie Soup is one of their signature items. It is like velvet. It is SO easy! St. Martin's is also nice enough to post the recipe on their web site! I wanted to be sure that I posted it and "advertised" it here too, so that even folks who do not live in Dallas can enjoy it!

Provided by Big D Texas

Categories Very Low Carbs

Time 30m

Yield 6 serving(s)

Number Of Ingredients 6

Ingredients

2 cups dry champagne
2 cups white wine
1 tablespoon finely chopped shallot
2 chicken bouillon cubes
8 ounces brie cheese, with rind left on
1 1/2 quarts heavy cream

Steps:

1. Sauté shallots and bouillon in wine.
2. Add remaining wine and champagne and then add brie and heavy cream.
3. Bring to a boil for an instant just until head forms then remove from heat and let stand for 5 minutes.
4. Strain.
5. Taste for adding salt if you want.

THREE-CHEESE FONDUE WITH CHAMPAGNE

Three-Cheese Fondue with Champagne image

Categories Champagne Cheese Dairy Appetizer Cocktail Party Valentine's Day Vegetarian New Year's Eve Brie Winter Anniversary Swiss Cheese Party Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 2 servings

Number Of Ingredients 10

Ingredients

4 teaspoons cornstarch
1 tablespoon fresh lemon juice
1 1/4 cups dry (brut) Champagne
1 large shallot, chopped
2 cups coarsely grated Gruyère cheese (about 7 ounces)
1 1/3 cups coarsely grated Emmenthal cheese (about 5 ounces)
1/2 cup diced rindless Brie or Camembert cheese (about 3 ounces)
Generous pinch of ground nutmeg
Pinch of ground white pepper
1 French-bread baguette, crust left on, bread cut into 1-inch cubes

Steps:

Stir cornstarch and lemon juice in small bowl until cornstarch dissolves; set aside. Combine Champagne and shallot in fondue pot or heavy medium saucepan; simmer over medium heat 2 minutes. Remove pot from heat. Add all cheeses and stir to combine. Stir in cornstarch mixture. Return fondue pot to medium heat and stir until cheeses are melted and smooth and fondue thickens and boils, about 12 minutes. Season fondue with nutmeg and white pepper. Place over candle or canned heat burner to keep warm. Serve with bread cubes.

THREE-CHEESE FONDUE WITH CHAMPAGNE

Three-Cheese Fondue with Champagne image

Make and share this Three-Cheese Fondue with Champagne recipe from Food.com.

Provided by Mimi Bobeck

Categories Cheese

Time 30m

Yield 2 serving(s)

Number Of Ingredients 10

Ingredients

4 teaspoons cornstarch
1 tablespoon fresh lemon juice
1 1/4 cups dry champagne (brut)
1 large shallot, chopped
2 cups coarsely grated gruyere cheese (about 7 ounces)
1 1/3 cups coarsely grated emmenthaler cheese (about 5 ounces)
1/2 cup diced rindless brie cheese or 1/2 cup camembert cheese (about 3 ounces)
1 pinch ground nutmeg
1 pinch white pepper
1 french-bread baguette, crust left on,bread cut into 1 inch cubes

Steps:

Stir cornstarch and lemon juice in small bowl until cornstarch dissolves; set aside.
Combine Champagne and shallot in fondue pot or heavy medium saucepan; simmer over medium heat 2 minutes.
Remove pot from heat.
Add all cheeses and stir to combine.
Stir in cornstarch mixture.
Return fondue pot to medium heat and stir until cheeses are melted and smooth and fondue thickens and boils, about 12 minutes.
Season fondue with nutmeg and white pepper.
Place over candle or canned heat burner to keep warm.
Serve with bread cubes.

HONEY CHAMPAGNE FONDUE

Honey Champagne Fondue image

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

Provided by Taste of Home

Categories Appetizers

Time 30m

Yield 4 cups.

Number Of Ingredients 11

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
Toasted French bread, asparagus, tart apple slices, endive spears or cooked shrimp

Steps:

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 cheese until melted. Stir in honey. Sprinkle with nutmeg., Keep warm in a fondue pot or small slow cooker. Serve with toasted bread, asparagus, apple slices, endive or cooked shrimp as desired.

Nutrition Facts : Calories 256 calories, Fat 18g fat (10g saturated fat), Cholesterol 53mg cholesterol, Sodium 107mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 0 fiber), Protein 15g protein.

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