Brie and Cambazola Fondue
Cheese fondue with fruit and veggie dippers!
Note: This fondue is delicious. It is perfect for a wintery dinner party or for a group dinner in the mountains. Since you have to buy so much cheese, I buy them (both the brie and cambazola) from Costco which cuts down the price a bit. Also, I use Frizente (Spanish cava) that I buy for cheap from Costco too. Another delicious combo of cheeses we've done is Cowgirl creamery's Mt. Tam and Gruyere. If you don't want to open an entire bottle of sparkling wine, you could use 2 mini-cans of sparkling wine (called Sophia Blanc de Blancs) sold at Trader Joes.
12 oz cambazola cheese, rind removed, cut into 1-inch chunks (you can subtitute grated gruyere if you want)
1 1/4 pounds brie, rind removed, cut into 1-inch chunks
2 tbsp cornstarch
1 tsp vegetable oil
2 tsp minced garlic
1 1/4 cups dry sparkling wine, champagne or cava
1 tbsp lemon juice
Salt and fresh pepper
Sprinkle cornstarch over cambazola and brie chunks in a medium bowl. Set aside.
In a medium pan, heat oil over moderate heat. Add garlic and quickly sautee for about 2 minutes. Add champagne and lemon juice and bring to a simmer over moderate heat. Working in batches, add a handful of cheese at a time, then whisk until it is almost completely melted. Whisk quite frequently until all cheese has been added - this will take about 15 minutes. (Make sure not to get impatient and increase the heat or the fondue will seperate.) Add salt and pepper. Bring to a boil to thicken mixture before you transfer to your heated fondue pot.
Red potatoes, boiled and cut into quarters or halves
French green beans, blanched
Broccolini or Broccoli, blanched
Apples or Pears, thinly sliced
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