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Honey Champagne Fondue Recipe

This special champagne fondue has wonderful flavor from Swiss cheese and honey. It clings well to the fruit and bread dippers.

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Honey Champagne Fondue Recipe

Prep/Total Time: 30 min.

Yield: 12 Servings

15 15 30

Ingredients

1/4 cup finely chopped shallot
1 tablespoon butter
1 garlic clove, minced
1-1/4 cups Champagne
4 teaspoons cornstarch
1 teaspoon ground mustard
1/4 teaspoon white pepper
1/3 cup honey
4 cups (16 ounces) shredded Swiss cheese
2 tablespoons lemon juice
Pinch ground nutmeg
French bread cubes, tart apple slices or pear slices

Directions

In a large saucepan, saute shallot in butter until tender. Add garlic; cook 1 minute longer. Combine the Champagne, cornstarch, mustard and pepper until smooth; gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened.
Stir in honey; heat through. Remove from the heat. Combine cheese and lemon juice; gradually stir into champagne mixture until melted.
Keep warm. Sprinkle with nutmeg. Serve with bread cubes, apple or pear slices. Yield: 3 cups.

Nutritional Facts 1/4 cup (calculated without bread and fruit) equals 197 calories, 11 g fat (7 g saturated fat), 36 mg cholesterol, 101 mg sodium, 11 g carbohydrate, trace fiber, 10 g protein.

Originally published as Honey Champagne Fondue in Taste of Home Christmas Annual Annual 2009, p9

Shred and Freeze Cheese

It’s usually cheaper to buy cheese in blocks than in shredded form. So I purchase large quantities of cheddar, Monterey Jack and mozzarella, then shred them myself in my food processor. I store the shredded cheese in the freezer in heavy-duty resealable plastic bags, so I have it at my fingertips whenever it’s needed. —Evelyn O., Parma, Ohio