what you need...
12 oz Cambazola cheese (rind removed,cut into chunks)
1 1/4 pounds Brie (rind removed,cut into chunks)
2 tbspCornstarch
1 tsp Vegetable oil
2 tsp Garlic (minced)
1 1/4 cups dry Sparkling wine or Champagne
1 tbsp Lemon juice
Salt and pepper
what to do...
1. Sprinkle cornstarch over cambazola and brie chunks in a medium bowl. Set aside.
2. In a medium pan, heat oil over moderate heat.
3. Add garlic and saute for about 2 minutes.
4. Add champagne and lemon juice, bring to a simmer over moderate heat.
5. Working in batches, add a handful of cheese at a time.
6. Whisk until almost completely melted. Do this frequently until all cheese has been added - this will take about 15 minutes. (Make sure not to get impatient and increase the heat or the fondue will seperate.)
7. Add salt and pepper.
8. Bring to a boil to thicken mixture before transferring to your heated fondue pot.
*Dipping Ideas
Red potatoes (boiled and cut into quarters or halves)
Asparagus (blanched)
French green beans (blanched)
Broccoli (blanched)
Apples or Pears (thinly sliced)
Mushrooms (sauteed)
Baguette (cubed)
Showing posts with label Cheese Fondue Dippers. Show all posts
Showing posts with label Cheese Fondue Dippers. Show all posts
Subscribe to:
Posts (Atom)
