Honey Champagne Fondue

Honey Champagne Fondue

YIELD: Makes 2 servings


16 oz. - Swiss or Gruyere cheese, shredded

4 tsp. - cornstarch

1 tsp. - dry mustard

1 T - butter

1/4 cup - shallot, minced

1 clove - garlic, minced

1 1/4 cups - brut (dry) champagne, or sparkling wine

1/3 cup - honey

2 T - lemon juice

Pinch - nutmeg

1/2 tsp. - white pepper


Toss cheese with cornstarch and dry mustard to coat; reserve.

In a heavy pan or fondue pot, over medium heat, melt butter. Saute shallot and garlic until soft, 2 to 3 minutes. Add champagne and bring to a boil. Slowly add reserved cheese mixture, a little at a time, stirring constantly, until cheese melts. Stir in honey and lemon juice; stir until smooth and continue to simmer 2-3 minutes more.

Season with nutmeg and pepper. Serve immediately; keep warm.