Valentine’s Day appetizer – Honey Champagne Fondue

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Honey Champagne Fondue

What could be sweeter than honey for your honey or more celebratory for Valentine’s Day than champagne? The Honey’ Board’s recipe for this decadent fondue combines both.

A fondue pot makes a romantic gift for the foodie in your life, too!

Honey Champagne Fondue
(Courtesy of the Honey Board)

Ingredients:

  • 16 oz. Swiss or Gruyere cheese, shredded
  • 4 teaspoons cornstarch
  • 1 teaspoon dry mustard
  • 1 Tablespoon butter
  • 1/4 cup shallot, minced
  • 1 clove garlic, minced
  • 1-1/4 cups brut (dry) champagne, or sparkling wine
  • 1/3 cup honey
  • 2 Tablespoons lemon juice
  • Pinch nutmeg
  • 1/2 teaspoon white pepper

Directions:

  1. Toss cheese with cornstarch and dry mustard to coat; reserve.
  2. In a heavy pan or fondue pot, over medium heat, melt butter. Saute shallot and garlic until soft, 2 to 3 minutes.
  3. Add champagne and bring to a boil. Slowly add reserved cheese mixture, a little at a time, stirring constantly, until cheese melts.
  4. Stir in honey and lemon juice; stir until smooth and continue to simmer 2-3 minutes more. Season with nutmeg and pepper.
  5. Serve immediately; keep warm.

Dipping suggestions:

  • Crusty bread cubes (French, Rye, Pumpernickel)
  • Granny Smith apple slices
  • carrots
  • steamed broccoli
  • mushroom caps

Check out more recipes from the Honey Board. You can also find the Honey Board on Twitter, Facebook and their new blog, Straight from the Hive. (Full disclosure, I helped name the blog in their contest.)

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Anne-Marie Nichols
Anne-Marie Nichols
Anne-Marie Nichols

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