Festive Fondue

By Melissa Baird

Here is a yummy fondue recipe we found that was created to pair with a delicious Viognier. The biggest trick to making it is mastering that cheesy-gooey texture that is just right for dipping. You want more cheese on your bread and fewer crumbs left behind in the cheese. By using brie, you are able to get this mix just right. Even better this fondue can be made in about 15 minutes. If you don’t want to use kirsch, try some black truffle oil or even freshly ground white pepper.

Prep time: 3 minutes
Total time: 15 minutes

15 Minute Brie and Champagne Fondue
Ingredients
• 1 clove garlic
• 1 cup dry Champagne
• 2 cups Brie cheese, outer crust removed and cubed
• 1 tablespoon thickener – use chia seeds instead of corn starch
• 2 tablespoons kirsch
• 1 teaspoon lemon juice
• Pinch freshly grated nutmeg, cinnamon and brown sugar

Cooking directions
1. Rub the saucepan with the garlic clove.
2. Add Champagne and chia seeds, warm over a low heat. Do not let boil.
3. Add cheese one handful at a time while slowly increasing the heat. Do not let boil.
4. When all cheese has melted, add in remaining spices and lemon juice.
5. Turn off heat and finish with the kirsch.
6. Serve in a fondue pot with cubed pieces of French bread for dipping.
7. Other great dipping choices include broccoli and apples.

This recipe was originally written for Treehugger. Copyright 2011.

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