YIELD: Makes 2 servings
16 oz. – Swiss or Gruyere cheese, shredded
4 tsp. – cornstarch
1 tsp. – dry mustard
1 T – butter
1/4 cup – shallot, minced
1 clove – garlic, minced
1 1/4 cups – brut (dry) champagne, or sparkling wine
1/3 cup – honey
2 T – lemon juice
Pinch – nutmeg
1/2 tsp. – white pepper
Toss cheese with cornstarch and dry mustard to coat; reserve.
In a heavy pan or fondue pot, over medium heat, melt butter. Saute shallot and garlic until soft, 2 to 3 minutes. Add champagne and bring to a boil. Slowly add reserved cheese mixture, a little at a time, stirring constantly, until cheese melts. Stir in honey and lemon juice; stir until smooth and continue to simmer 2-3 minutes more.
Season with nutmeg and pepper. Serve immediately; keep warm.