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A Valentine’s Day dinner would be the perfect time to present this easy and elegant fondue. The most time consuming part is trimming the rind from the cheese. (Although edible, the rind will not melt completely, and it lends an unpleasant flavor to fondue.) If you have any flat, leftover champagne, use it here. Look for a young, fresh Brie with few striations in the rind and no smell of ammonia. Serve with bread cubes or sticks, tiny roasted artichoke hearts, Belgian endive leaves, steamed fingerling potatoes, or asparagus spears.
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
Instructions
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
1. In a medium saucepan, melt butter over medium heat. Add shallots and cook, stirring occasionally, until softened but not browned, 1 to 2 minutes. Stir in flour and cook, stirring frequently, 1 to 2 minutes, without allowing it to color. Whisk in champagne and lemon juice. Bring to a boil, whisking until thickened and smooth. Reduce heat to low and simmer 2 to 3 minutes.
2. Gradually stir in Brie, letting each addition melt before adding more. Stir in 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 chives over the top. Regulate heat under the pot, if possible, so that fondue remains warm, not hot. Makes about 3 1/2 cups; 8 to 10 appetizer servings.
Recipe reprinted with permission from Peggy Fallon’s Great Party Fondues (Wiley, 2008)
2. Gradually stir in Brie, letting each addition melt before adding more. Stir in 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 chives over the top. Regulate heat under the pot, if possible, so that fondue remains warm, not hot. Makes about 3 1/2 cups; 8 to 10 appetizer servings.
Recipe reprinted with permission from Peggy Fallon’s Great Party Fondues (Wiley, 2008)
