4 tsp. Cornstarch
1 T. Fresh lemon juice
combine, dissolving cornstarch and set aside.
1 1/4 C. Brut champagne
1 lg. Shallot, finely chopped
(added a touch of oil to saute shallot until soft) thn add champagne and simmer for
a few minutes.
2 C. Gruyere, grated (about 7 oz.)
1 1/3 C. Emmenthal, grated (about 5oz.)
1/2 C. Brie (rindless, about 3 oz.)
Generous pinch of grated nutmeg
Pinch of white ground pepper
Add cheese and cornstarch to champagne mixure in fondue pot. Heat gently while
stirring until melted
Delicious!!!!! Serve with french bread cubes! ENJOY!
No comments:
Post a Comment