What's the point of using sparkling wine and then boiling it?
Fondue au Crémant (Fondue with Sparkling Wine)
This recipe is based on one from La Buvette des Bains restaurant in Geneva, Switzerland.
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Credit: Todd Coleman
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
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.
SERVES 8
Ratings & Reviews (6)
Lovely !
Fabulous recipe! The sparkling wine gave it that hint of sweetness that worked so well with the cheeses. We had it with bread, potatoes, chicken, mushrooms and green beans. Simply delightful!
I've eaten at La Buvette des Bains de Paquis in Geneva, and this recipe is spot on for the flavor. I can't seem to get the same "fluffy" texture of the cheese right off the stove, though. It's creamy, but I remember the cheese being especially airy right out of the kitchen. Any suggestions?
Forgot to vote
sth about the sparkling wine made this somehow a 'light' fondue!
Fondue au Crémant (Fondue with Sparkling Wine)
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