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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (607g) Recipe makes 2 servings |
||
| Calories 1339 | ||
| Calories from Fat 465 | (34%) | |
| Amount Per Serving | %DV | |
| Total Fat 51.7g | 79% | |
| Saturated Fat 28.2g | 140% | |
| Monounsaturated Fat 16.5g | ||
| Polyunsaturated Fat 3.8g | ||
| Trans Fat 0.0g | ||
| Cholesterol 154mg | 51% | |
| Sodium 1979mg | 82% | |
| Potassium 545mg | 15% | |
| Total Carbohydrate 129.3g | 43% | |
| Dietary Fiber 6.9g | 27% | |
| Sugars 2.7g | ||
| Protein 60.0g | 120% | |
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 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
Directions
1
Stir cornstarch and lemon juice in small bowl until cornstarch dissolves; set aside.2
Combine Champagne and shallot in fondue pot or heavy medium saucepan; simmer over medium heat 2 minutes.3
Remove pot from heat.4
Add all cheeses and stir to combine.5
Stir in cornstarch mixture.6
Return fondue pot to medium heat and stir until cheeses are melted and smooth and fondue thickens and boils, about 12 minutes.7
Season fondue with nutmeg and white pepper.8
Place over candle or canned heat burner to keep warm.9
Serve with bread cubes.
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Browse similar recipes by category
- Course > Appetizers > Dips
- Course > Main Dish
- Main Ingredient > Eggs/Dairy > Cheese
- Cuisine > European > Western > Swiss
- Preparation > Time to Make > < 30 mins
- Preparation > Number of Servings > For 1 or 2
- Occasion > Dinner Party
- Occasion > Holiday/Event > Historical/Traditional
- Occasion > Holiday/Event > Non-Religious > Valentines Day
- Occasion > Seasonal > Fall
- Occasion > Seasonal > Spring
- Occasion > Seasonal > Summer
- Occasion > Seasonal > Winter
- Occasion > Taste/Mood > Romantic
- Occasion > Taste/Mood > Comfort Food
- Dietary > High in... > High Calcium
Featured Reviews for This Recipe
From: Marmie's
On Apr 25, 2009
This was really interesting, although I found the flavor a bit strong and overpowering, my hubby liked it very well. Perhaps next time I will cut back on the gruyere? I really liked the subtle champagne background. I will try this again, perhaps it was just my error . Thank you.
From: Vlada
On Feb 15, 2009
This was very good, although we had to add a bit more of both Gruyere and Emmental - we like it a little thicker. Also, we used a Spanish cava instead of chamapagne and rubbed the fondue dish with a cut garlic clove first.
From: Ilysse
On Dec 12, 2005
I made this for a cocktail buffet this past weekend. I just placed the fondu pot on the buffet table with long wood skewers for people to dip pumpernickle or Italian white bread, apple slices or pear slices. Its worked very well, and was so yummy. I loved the flavor of this and it was really so easy to make. We had some champagne that a neighbor dropped off for us on our wedding day but since neither my husband nor I like champagne I wasn't sure what to do with it. This was the perfect excuse to open it and whatever was left after making this went in people's glasses. I grated all the cheese ahead of time so all I had to do was toss it all together and asign a friend to stirring while I cooked other things. I am sure I will make this again and again. Thanks for a great recipe.
From: Abbey
On Feb 14, 2003
I SECOND THAT WOW! This was sooooo good! I'd never made fondue before, and this was very easy. We are lucky where we live, as the store has a great variety of cheeses, so getting the exact ingredients was no problem. Thanks Mimi! Abbey
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