Champagne Brie Fondue

Champagne Brie Fondue

1 pound whole unsalted cashews
½ cup Champagne Reduction (see recipe)
1 quart heavy cream
½ pound brie
salt & pepper to taste
2 ½ tablespoons golden raisins
1 teaspoon Herb Mix (see recipe)
1 ounce crushed Candied Cashews (see recipe)

Place Champagne Reduction in a sauce pot and add heavy cream. Bring to a simmer and reduce by half. Remove from heat and whisk in brie. Season to taste with salt and pepper and then strain through a fine mesh. Place in a serving bowl and top with raisins, herb mix and crushed candied cashews.
Makes – 1 quart

Champagne Reduction
½ cup chopped shallots
4 tablespoons chopped garlic
3 tablespoons chopped tarragon
1 bottle (.75 liter) Champagne

Place all ingredients in a sauce pot. Bring to a simmer and reduce liquid to about 1 cup. Strain solids from the liquid.
Makes – 1 cup liquid reduction

Herb Mix
1 pound whole unsalted cashews
4 tablespoons fresh parsley
1 tablespoon fresh rosemary
2 ½ tablespoons fresh thyme
2 ½ tablespoons fresh chives

Wash herbs well and allow to dry. Fine chop all herbs and combine well. Store in an air tight container with a lid.
Makes – 10 tablespoons

Candied Cashews
1 pound whole unsalted cashews
1 egg white
1 tablespoon water
1 cup granulated sugar
¾ teaspoon ground cinnamon
¾ teaspoon ground ginger
¼ teaspoon kosher salt
In a bowl whisk together egg white and water. Add remaining ingredients and toss to coat the cashews well. Spread out on a sheet pan and bake for 1 hour at 250 degrees; toss every 15 minutes. Cool.
Makes – 1 pound

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at
this scale. Please adjust as to your taste and portion size.

©1989-2017 This recipe is property of Quaintance-Weaver Restaurants, LLC., and unauthorized commercial use is forbidden.

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