Champagne Fondue Food

HONEY CHAMPAGNE FONDUE

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.

CLASSIC FONDUE

Steps:

• Combine the raclette and Gruyere in a bowl and add the cornstarch. Toss well to coat the cheeses in the cornstarch; set aside.
• In a pot over medium heat, warm the wine, garlic and lemon zest. Do not allow this to come to a boil or the fondue may be grainy in the end.
• Slowly add the cheese mix a handful at a time, stirring and allowing each handful to melt completely before adding the next. Repeat until all the cheese is in the pot. Once completely smooth, stir in the kirsch, pepper and mustard. Pour the mixture into a fondue pot with a burner underneath to keep warm. Serve with Crusty Bread, apples and pears.
• Preheat the oven to 350 degrees F.
• Put the loaf of bread on a baking sheet and bake for 15 minutes to crisp. Allow to cool, then tear into chunks for serving. Set aside.

COQ AU VIN BROTH FONDUE

Steps:

• Heat vegetable stock in a saucepan over medium heat or a fondue pot until simmering; add red wine, mushrooms, green onions, and garlic. Simmer until broth is aromatic, about 15 minutes.

WINE FONDUE

Steps:

• Pour wine into a saucepan, and season with cinnamon stick, coriander, pepper, cloves, sugar, salt, celery salt, and garlic salt. Let sit for 1 hour, then bring to a boil. Filter through a fine sieve or colander lined with cheesecloth, and transfer to the fondue pan. Bring to a boil before using.

CHAMPAGNE FONDUE

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.

CHAMPAGNE BRIE FONDUE

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

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

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.

ALMOND CHAMPAGNE FONDUE

Steps:

• Shred Gruyere and Swiss cheeses using a hand grater to keep the cheese loose. Add cornstarch and toss to coat cheese. Remove rind from brie and cut into small cubes.
• In a heavy 3-quart saucepan on medium heat bring champagne just to a simmer but do not boil. Reduce heat to low.
• Add shredded cheeses and brie gradually stirring constantly until cheese is melted. Add almond extract and nutmeg.
• Simmer 5 to 8 minutes, stirring constantly, until thickened and smooth. Do not boil.
• Serve in a fondue pot if you have one or keep warm over a canned heat burner or even a small crock pot set to low. Try apple slices and bread cubes for dipping or any item of your choosing.