Almond Champagne Fondue Recipe
8 oz. Gruyere cheese
4 oz. Swiss cheese
1 T. cornstarch
5 oz. brie cheese
1 C. champagne or white wine
1/2 t. almond extract
Dash ground nutmeg
French bread cubes, apple slices
Shred both cheeses and toss with cornstarch. Cut rind off brie and cut cheese
into small chunks. Heat wine in a heavy, 3-quart saucepan. Bring just to simmer
over medium heat; do not boil. Reduce heat and gradually add shredded cheeses,
then brie, stirring constantly in zigzag motion until cheese melts. Add almond
flavoring and nutmeg. Continue stirring and simmer until thickened, about 5
minutes. Do not boil. Serve in a fondue pot warmed over a candle or canned heat.
Use sturdy bread chunks and apple slices for dipping.
Yield: 10 servings