This recipe was created exclusively to pair with the 2009 Viognier from Robert Hall. The wine is fresh and crisp with notes of citrus and honeysuckle, yet quite dry. Every time I eat fondue, I realize I should eat it fondue more often! 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 kinda get to cheat. You can whip up this no-brainer fondue in 15 minutes flat. Variations: Instead of finishing it with 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
- 1 clove garlic
- 1 cup dry Champagne
- 2 cups Brie cheese, outer crust removed and cubed
- 1 tablespoon cornstarch
- 2 tablespoons kirsch
- 1 teaspoon lemon juice
- Pinch freshly grated nutmeg, cinnamon and brown sugar
- Rub the saucepan with the garlic clove.
- Add Champagne and cornstarch, warm over a low heat. Do not let boil.
- Add cheese one handful at a time while slowly increasing the heat. Do not let boil.
- When all cheese has melted, add in remaining spices and lemon juice.
- Turn off heat and finish with the kirsch.
- Serve in a fondue pot with cubed pieces of French bread for dipping.
- Other great dipping choices include broccoli and apples.
This story was originally written for Treehugger. Copyright 2011.