Fondue Au CrÉmant (fondue With Sparkling Wine) Recipe

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FONDUE AU CRÉMANT (FONDUE WITH SPARKLING WINE)

Lynn Dine

By
@diner524

A recipe I found on Saveur's website while searching for recipes from Switzerland. It states: "This recipe is based on one from La Buvette des Bains restaurant in Geneva, Switzerland."


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Serves:

8

Prep:

5 Min

Cook:

15 Min

Method:

Fondue

Ingredients

2 1⁄4 cups sparkling white wine
1 tbsp. cornstarch
4 cloves garlic, halved lengthwise
1 lb. gruyère, grated
1 lb. vacherin fribourgeois or appenzeller, grated
2 tbsp. cognac or french brandy
1⁄4 tsp. baking soda
1 tbsp. fresh lemon juice
kosher salt, to taste
day-old country-style bread, cubed

Directions Step-By-Step

1
Whisk together 2 tbsp sparkling wine 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 sparkling wine; 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.

About this Recipe

Course/Dish: Cheese Appetizers
Main Ingredient: Dairy
Regional Style: Eastern European