Served hot, this dip is hearty and satisfying, and can be rich and sinful or light and healthy depending on the cheese you use, the flavorings you add, and the dippers you serve with it. Try substituting shredded Swiss cheese and adding sautéed mushrooms. Use bamboo skewers to dip bread into the fondue.
INGREDIENTS | SERVES 6
- 2 pounds Brie cheese
- 2 tablespoons flour
- 3 tablespoons minced shallots
- 1 tablespoon butter
- 1 cup white grape juice
- ½ cup cranberry juice
- 1 loaf French bread, cut into cubes
Remove rind on Brie, cut into cubes, and toss with flour. Set aside.
Sauté shallots in butter for 3 minutes, add juices, and reduce (thicken) the liquid at a simmer for about 15 minutes. Turn heat to medium low.
Whisk in cheese cubes, a few at a time, until they are all melted. Remove from heat.
Pour into fondue pot over heat source and serve with bread cubes for dipping.
Some of the many foods you can use as dippers for fondue include bread cubes (French, sourdough, rye, multigrain, pumpernickel), soft bread sticks, boiled new potatoes, blanched broccoli, asparagus, cauliflower, baby carrots, cooked shrimp, smoked sausage, fresh mushrooms, and endive leaves.