Fondue au Crémant (Fondue with Sparkling Wine)

Name: Fondue au Crémant (Fondue with Sparkling Wine)
Total time: PT0D0H0M
Yield: serves 8
Ingredients: 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

Serves
serves 8

TODD COLEMAN

This recipe is based on one from La Buvette des Bains restaurant in Geneva, Switzerland.

Ingredients

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

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Instructions

Step 1

Whisk together 2 tbsp sparkling wine and cornstarch in a small bowl; set aside. Rub garlic cloves over the interior of a 5-qt. pot and drop garlic into pot. Add remaining sparkling wine; bring to a boil and whisk in cornstarch mixture; discard garlic. Reduce heat to low; add cheeses in batches, stirring, until melted, 10 minutes. Stir together cognac and baking soda in a small bowl, add to pot, and stir until smooth. Stir in lemon juice and salt. Transfer to fondue pot, set over a lit Sterno cup, and serve with bread.