Champagne Fondue

Saturday November 12, 2016

With that leftover bottle or little split of Champagne, impress guests with this simple fondue. Remember to allow about 4 slices of bread per person and, when dipping, swirl and stir the fondue each time.  If the fondue is too thick, add a bit more Champagne.  Be sure to get some crust on each cube of bread if you can so it will stay on the fork while dipping. If a guest drops his or her bread into the fondue, there is a penalty; for a man, he must pay for the drinking wine, a woman pays with a kiss.  Serve with paper-thin strips of prosciutto alongside and more of the same Champagne for drinking.


Cooker: Medium round

Setting and Cook Time: High for 30 minutes, then Low for 1 hour

Serves 6


  • 1/2 clove garlic, split
  • 1 1/2 cups extra-dry Champagne or sparkling wine
  • 1 pound Emmenthaler cheese, shredded
  • 1/2 pound Swiss GruyËre cheese, shredded
  • 1 tablespoon cornstarch or potato starch
  • 1 teaspoon fresh lemon juice
  • 2 to 3 turns of freshly ground black pepper
  • 1 to 2 loaves fresh baguette with crusts, cut into 1-inch cubes


1. Rub the bottom and lower sides of the crock with the garlic clove.  Pour the Champagne into the slow cooker, turn to HIGH, and cook, uncovered for 30 minutes to evaporate some of the Champagne.

2. Combine the cheeses in a large bowl and toss with the cornstarch and lemon juice.  When the wine is hot, add the cheese slowly a handful at a time, letting each addition melt before adding the next and stirring to keep lumps from forming.  Reduce the heat LOW, cover, and cook until the cheese is melted, about 1 hour. It will keep on Low up to an additional hour before you need to serve it.  The melted cheese will be the consistency of a light cream sauce.

3. Stir in the pepper right before serving.  Set the slow cooker in the entertaining area, set on LOW, leave the cover off, and start dipping.

Excerpted from Not Your Mother’s Slow Cooker Recipes for Entertaining, by Beth Hensperger and Julie Kaufmann. (c) 2007, used by permission from the Harvard Common Press.

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