Almond Champagne Fondue Recipes

HONEY CHAMPAGNE FONDUE

Steps:

• In a large saucepan, combine cornstarch, ground mustard and white pepper. Whisk in champagne and lemon juice until smooth. Add shallot and garlic; bring to a boil. Reduce heat to medium-low; cook and stir until thickened, about 1 minute. Gradually stir in cheese until melted. Stir in honey. Sprinkle with nutmeg., Keep warm in a fondue pot or small slow cooker. Serve with toasted bread, asparagus, apple slices, endive or cooked shrimp as desired.

CHAMPAGNE FONDUE

Steps:

• Rub the bottom and lower sides of the inside of the crock with the garlic clove, then discard the garlic.
• Pour the Champagne into the slow cooker, turn on HIGH, and cook, uncovered, for 30 minutes to evaporate some of the alcohol.
• Combine the Emmental and Gruyere cheese in a large bowl and toss with the cornstarch and lemon juice.
• When the wine is hot, add the cheese slowly, a handful at a time, letting each addition melt before adding the next, and stirring to keep lumps from forming.
• Decrease heat to LOW, cover and cook until the cheese is melted, about 1 hour.
• It will keep on LOW for up to an additional hour before you need to serve it.
• The melted cheese will be the consistency of a light cream sauce.
• Stir in the pepper right before serving.
• Set the slow cooker in the entertaining area, set on LOW, leave the cover off, and dip the bread cubes.

THREE-CHEESE FONDUE WITH CHAMPAGNE

Steps:

• Stir cornstarch and lemon juice in small bowl until cornstarch dissolves; set aside. Combine Champagne and shallot in fondue pot or heavy medium saucepan; simmer over medium heat 2 minutes. Remove pot from heat. Add all cheeses and stir to combine. Stir in cornstarch mixture. Return fondue pot to medium heat and stir until cheeses are melted and smooth and fondue thickens and boils, about 12 minutes. Season fondue with nutmeg and white pepper. Place over candle or canned heat burner to keep warm. Serve with bread cubes.

WHITE ALMOND FONDUE

Steps:

• Heat candy coating and half-and-half in heavy 3-quart saucepan over low heat, stirring constantly, until coating is melted and mixture is smooth; remove from heat. Stir in liqueur and cinnamon.
• Pour into fondue pot or chafing dish. Keep warm over low flame. To serve, spear Dippers with fondue forks and dip into fondue. If fondue becomes too thick, stir in small amount of half-and-half.