Brie Fondue
1 garlic clove
1 cup dry Champagne
2 cups Brie cheese, outer crust removed and cubed
1 tablespoon cornstarch
2 tablespoons kirsch
1 teaspoon lemon juice
Pinch of freshly grated nutmeg, cinnamon and brown sugar
1. Rub the saucepan with the garlic clove.
2. Add Champagne and cornstarn, warm over a low heat. Do not let boil.
3. Add cheese one handful at a time while slowly increasing the heat. Do not let boil.
4. When all cheese has melted, add in remaining spices and lemon juice.
5. Turn off heat and finish with the kirsch.
rtf format