Creme De Brie Fondue For Two Recipes

BRIE CHEESE FONDUE

Brie Cheese Fondue image

Delicious and rich dish that is good for a party. Serve with french bread, crisp crackers, veggies or anything you like. Enjoy!

Provided by Nif_H

Categories Cheese

Time 20m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

1 garlic clove, crushed
1/4 cup dry white wine
9 ounces brie cheese, rind removed and cubed
1 tablespoon cornstarch
2 tablespoons green onions, chopped
1 pinch nutmeg, freshly grated
salt and white pepper

Steps:

Rub garlic all over the inside of your fondue pot. Then rub it in a saucepan, leaving the crushed pieces in the bottom. Add the white wine to the saucepan and heat over medium-low heat.
Toss the cheese cubes in cornstarch to coat. When the wine is hot, add the cheese. Stir slowly with a wooden spoon at first and then use a whisk. Stir constantly to keep it from scorching on the bottom of the pot.
When the cheese has melted, add green onion and remove pot from the heat. Grate in a little nutmeg. Season with salt and pepper to taste.
The fondue should be smooth and coat a wooden spoon. If it seems to runny, add more cheese. If it is too thick, add a splash more wine --sparingly.
Pour the cheese into your fondue pot and keep fondue warm over low heat.

FONDUE FOR TWO

Fondue for Two image

Provided by Justin Chapple

Categories main-dish

Time 20m

Yield 2 servings

Number Of Ingredients 11

Ingredients

1 large garlic clove, peeled and cut in half
1/2 cup dry white wine
1 teaspoon fresh lemon juice
1 teaspoon Dijon mustard
1/2 cup shredded gruyere cheese
1/2 cup shredded emmentaler cheese or other Swiss cheese
1/2 cup shredded smoked gouda cheese
1 1/2 tablespoons cornstarch
Kosher salt
Smoked or hot paprika, for garnish
Cubed bread, sliced apples, cubed salami and raw vegetables (carrots, cucumber, cauliflower florets, broccolini spears), for dipping

Steps:

Rub the inside of a small enameled cast-iron saucepan or stovetop fondue pot with the cut sides of the garlic clove; discard the garlic. Add the wine, lemon juice and mustard to the saucepan and bring just to simmer over medium heat.
In a medium bowl, mix the gruyere, emmentaler and gouda with the cornstarch. Gradually stir the cheese mixture into the saucepan in handfuls, stirring until the fondue is creamy and smooth, about 5 minutes; do not overcook. Season the fondue with salt, then sprinkle generously with paprika; serve right away with bread, sliced apples, salami and raw vegetables for dipping.

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