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
Directions
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.
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By mbonatz
Schaumburg, IL
on February 15, 2011
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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.
By mbonatz
Schaumburg, IL
on February 15, 2011
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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.
By desmondbruin_11...
Alameda, CA
on November 05, 2009
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BOO
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