suntimes
SHARP 
Weather Updates

New Year’s Eve fondue

Updated: February 20, 2012 8:01AM



MAKES 4 SERVINGS

4 slices of light
whole-wheat bread(suc
h as Pepperidge Farms)

16 seedless red grapes

1/4 cup water1

tablesp oon minced shallot

1 tablespoon arrowroot powder

4 ounces demi sec
Champagne, divided

4 ounces Jarlsberg lite cheese, finely shredded

2 ounces pecorino
Romano cheese, grated

2 ounces light brie, cut up with rind removed

Salt and cayenne pepper

Heat the broiler. Set the top oven rack about 4 inches below the broiler.

Cut the crusts off of the slices of bread. Cut each bread slice into 4 equal strips. Wrap 1 bread strip halfway around one grape and poke a long metal skewer through the bread and grape so that the skewer is pushed through both ends of the bread strip with the grape in the middle. Repeat with remaining bread strips and grapes.

Place all 16 skewers on a large baking sheet. Broil for 2 to 3 minutes, or until the bread is browned and crisp, turning once halfway through broiling. Set aside.

In a small saucepan over medium-high, bring the water and shallot to a simmer. Cook, uncovered, until the shallots are tender, about 2 minutes.

Meanwhile, in a small bowl, mix the arrowroot with 1 ounce of the Champagne. Pour the remaining Champagne into the saucepan with the shallot. Whisk the arrowroot and Champagne mixture into the saucepan. Continue to cook and whisk until the mixture is thickened, about 30 seconds.

Reduce the heat to low and add the Jarlsberg, whisking constantly until the cheese is melted. Add the pecorino and continue whisking until melted. Repeat with the brie. Season to taste with salt and a pinch of cayenne. Pour the mixture into a fondue pot and serve with the bread and grape skewers for dipping.

Nutrition facts per serving: 227 calories, 10 g fat, 6 g saturated fat, 25 mg cholesterol, 11 g carbohydrates, 19 g protein, 502 mg sodium, 2 g fiber



© 2014 Sun-Times Media, LLC. All rights reserved. This material may not be copied or distributed without permission. For more information about reprints and permissions, visit www.suntimesreprints.com. To order a reprint of this article, click here.