fondue au crÉmant (fondue with sparkling wine)
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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prep time
5 Min
cook time
15 Min
method
Fondue
yield
8 serving(s)
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
How To Make fondue au crÉmant (fondue with sparkling wine)
-
Step 1Whisk 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.
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