Champagne Fondue Recipes
HONEY CHAMPAGNE FONDUE
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
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.
CHAMPAGNE FONDUE
Make and share this Champagne Fondue recipe from Food.com.
Provided by ratherbeswimmin
Categories Cheese
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Rub the bottom and lower sides of the inside of the crock with the garlic clove, then discard the garlic.
- Pour the Champagne into the slow cooker, turn on HIGH, and cook, uncovered, for 30 minutes to evaporate some of the alcohol.
- Combine the Emmental and Gruyere cheese in a large bowl and toss with the cornstarch and lemon juice.
- When the wine is hot, add the cheese slowly, a handful at a time, letting each addition melt before adding the next, and stirring to keep lumps from forming.
- Decrease heat to LOW, cover and cook until the cheese is melted, about 1 hour.
- It will keep on LOW for up to an additional hour before you need to serve it.
- The melted cheese will be the consistency of a light cream sauce.
- Stir in the pepper right before serving.
- Set the slow cooker in the entertaining area, set on LOW, leave the cover off, and dip the bread cubes.
Nutrition Facts : Calories 210.2, Fat 12.2, SaturatedFat 7.2, Cholesterol 41.6, Sodium 130.3, Carbohydrate 3, Sugar 0.7, Protein 11.3
CHAMPAGNE BRIE FONDUE
Provided by Robert Irvine : Food Network
Categories appetizer
Time 20m
Yield enough for about 4 people
Number Of Ingredients 8
Steps:
- Create a slurry with the cornstarch and Kirsch and set aside briefly. Cut the chilled brie into small pieces.
- Rub inside of a saucepan with the garlic clove. Over medium heat bring Champagne and lemon juice to a gentle boil. Reduce heat to low and stir in the brie. Blend the cornstarch/Kirsch slurry into the cheese pot and stir for a couple of minutes until the mixture is smooth and thick. Transfer to a fondue pot over a flame and season with white pepper. Serve with bread cubes on fondue forks.
THREE-CHEESE FONDUE WITH CHAMPAGNE
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
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
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
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.
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