| Level: | Easy |
| Total: | 20 min |
| Prep: | 10 min |
| Cook: | 10 min |
| Yield: | enough for about 4 people |
Ingredients
- 2 teaspoons cornstarch
- 2 tablespoons Kirsch
- 16 ounces (about 2 small wheels) brie cheese, chilled
- 1 garlic clove, halved
- 1 cup dry Champagne
- 1 teaspoon lemon juice
- 1/8 teaspoon white pepper
- 1 baguette loaf, cut into cubes, with each cube having some crust
Instructions
- Create a slurry with the cornstarch and Kirsch and set aside briefly. Cut the chilled brie into small pieces.
- Rub inside of a saucepan with the garlic clove. Over medium heat bring Champagne and lemon juice to a gentle boil. Reduce heat to low and stir in the brie. Blend the cornstarch/Kirsch slurry into the cheese pot and stir for a couple of minutes until the mixture is smooth and thick. Transfer to a fondue pot over a flame and season with white pepper. Serve with bread cubes on fondue forks.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 654 |
| Total Fat | 33 g |
| Saturated Fat | 20 g |
| Carbohydrates | 43 g |
| Dietary Fiber | 2 g |
| Sugar | 5 g |
| Protein | 32 g |
| Cholesterol | 113 mg |
| Sodium | 1168 mg |
Reviews
Not a favorite in our house. The flavor was a bit too mild & didn’t cling to the dippers. We always like trying new recipes, but we probably won’t make this again.
I used sherry in place of the kirsch just like another reviewer, but otherwise followed the recipe, and I loved it. It was thick and creamy and full of flavor. I served it as an appetizer, and I kept warning my family not to fill up on the fondue, but it was hopeless. None of us could stop eating it. Even the kids loved it, though I thought it had a grown-up taste. We dipped bread cubes and chunks of apple into this fondue, and both were delicious with the brie mixture.
BOO
I made a small adjustment, and substituted sherry for the kirsch. Served it with whole wheat bread cubes and turkey kielbasa, it was outstanding and a big hit. I’ll definitely make this all the time.