Fondue Au Crémant Recipe

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This fondue made with sparkling wine is perfect for the holiday season (or just because) when you are entertaining or if you just want some comfort food when you watch Netflix. Let’s just say it takes kitchen magick to a whole other level.

Use your favorite crémant for this recipe. I recommend Louis Bouillot Perle Noir or Louis Bouillot Perle de Vigne, two crémants that will rock your world. They are also great to pair with this fondue. Enjoy!

Fondue Au Crémant

Ingredients:                                                                                                                       

2 1⁄4 cups crémant
1 tbsp. cornstarch
4 cloves garlic, halved lengthwise
1 lb. gruyère, grated
1 lb. Vacherin Fribourgeois, grated ( a Swiss soft cheese)
2 tbsp. cognac or French brandy
1⁄4 tsp. baking soda
1 tbsp. fresh lemon juice
Kosher salt, to taste
Baguette, cubed

Directions:

Whisk together 2 tbsp crémant and cornstarch in a small bowl; set aside. Rub garlic cloves over the interior of a 5-qt. pot and drop garlic into pot. Add remaining crémant; bring to a boil and whisk in cornstarch mixture; discard garlic. Reduce heat to low; add cheeses in batches, stirring, until melted, 10 minutes. Stir together cognac and baking soda in a small bowl, add to pot, and stir until smooth. Stir in lemon juice and salt.

Transfer to fondue pot, set over a lit sterno cup, and serve with bread.

 

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