Fondue au Crémant

By caroline_little
February 15, 2011
1 Comments


Author Notes: This fabulous recipe comes from Saveur Magazine! Delicious! This recipe is based on one from La Buvette des Bains restaurant in Geneva, Switzerland.

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
caroline_little

Serves: 8

Ingredients

Directions

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Reviews (1) Questions (0)

1 Comment

ellenl February 15, 2011
problem--not complete and can't print.