Honey Champagne Fondue Recipe

5 1
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Honey Champagne Fondue Recipe

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5 1
Publisher Photo
This special champagne fondue has wonderful flavor from Swiss cheese and honey. It clings well to the fruit and bread dippers.
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 30 min.

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

Nutritional Facts

1/4 cup: 197 calories, 11g fat (7g saturated fat), 36mg cholesterol, 101mg sodium, 11g carbohydrate (9g sugars, 0 fiber), 10g protein.

  • 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 shredded Swiss cheese
  • 2 tablespoons lemon juice
  • Pinch ground nutmeg
  • French bread cubes, tart apple slices or pear slices
  1. 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.
  2. Stir in honey; heat through. Remove from the heat. Combine cheese and lemon juice; gradually stir into champagne mixture until melted.
  3. Keep warm. Sprinkle with nutmeg. Serve with bread cubes, apple or pear slices. Yield: 3 cups.
Originally published as Honey Champagne Fondue in Taste of Home Christmas Annual Annual 2009, p9

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