Brie Fondue With Crab And Champagne

Here is a wonderfully rich fondue for your next party. Simple to make yet elegant and delicious. Serve with bread cubes or sticks, tiny roasted artichoke hearts, Belgian endive leaves, steamed fingerling potatoes, or asparagus spears.

Reprinted with permission from Great Party Fondues by Peggy Fallon (Wiley 2008).

Prep Time: 10 minutes

Cook Time: 10 minutes

Ingredients:

• 1 1/2 tablespoons unsalted butter
• 2 tablespoons finely chopped shallots
• 1 tablespoon all-purpose flour
• 1 1/4 cups brut champagne or sparkling wine
• 1 tablespoon fresh lemon juice
• 1 pound Brie cheese, well chilled, rind removed, cheese cut into small cubes
• 8 ounces crabmeat, drained well and picked over to remove any shell or bits of cartilage
• Dash of cayenne pepper
• Salt
• 1 tablespoon minced fresh chives

Preparation:

1. In a medium saucepan, melt the butter over medium heat. Add the shallots and cook, stirring occasionally, until softened but not browned, 1 to 2 minutes. Stir in the flour and cook, stirring frequently, for 1 to 2 minutes, without allowing it to color. Whisk in the champagne and lemon juice. Bring to a boil, whisking until thickened and smooth. Reduce the heat to low and simmer for 2 to 3 minutes.
2. Gradually stir in the Brie, letting each addition melt before adding more. Stir in the crab and cayenne. Season with a dash of salt if needed.
3. Transfer to a fondue pot, preferably ceramic or enameled cast iron, and sprinkle the chives over the top. Regulate the heat under the pot, if possible, so that the cheese fondue remains warm, not hot.

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