Recipe Friday: Champagne Brie Fondue

I tried a new recipe this week, but it was a flop.  This weekend is my brother-in-law's 30th birthday party.  We're doing an "Around The World"  theme (thanks for the inspiration Lambda Chi Alpha!) and each guest is bringing a dish and a drink from a different country.  I chose France and I'm making a Champagne Brie fondue from The Bride and Groom First and Forever Cookbook.  I LOVE this recipe!  It's our traditional New Year's Eve dinner because of the champagne, but also because it's the ingredient list is pretty pricey so it's only a special occasion dish.  I've made it TONS of times and the only times it's not turned out well was when I tried to cut corners and buy pre shredded swiss or cheap, rindless brie.  You HAVE to buy the good stuff or it just curdles and is gross.  We've tried all kinds of dunkers for this, but the best are french bread, granny smith apples, cubed chicken, and roasted mushrooms.  Joyeux Anniversaire Rob!

Brie and Champagne Fondue

12 oz imported swiss cheese, such as Emmentaler, grated
1 1/4 lb brie, rind removed, cute into 1/2 inch pieces
2 TBSP cornstarch
1 tsp vegetable oil
1 1/2 tsp minced garlic
1 1/4 C dry (brut) champagne
1 TBSP lemon juice
1/8 tsp grated nutmeg
1/2 tsp kosher salt
freshly ground pepper
1 crusty French baguette, cut into cubes

Combine swiss, Brie and cornstarch in a medium bowl.  Set aside

Heat the oil in a saucepan over medium heat.  Add the garlic and ooh, stirring until aromatic and toasty, 2-3 minutes.  Add the champagne and lemon juice and bring to a simmer.  Add  1 handful of the cheese at a time, whisking vigorously until the cheese is completely meted before adding more.  (Do not allow the cheese mixture to get too hot or it will separate.)  Whisk in the 1/8 tsp nutmeg, the 1/2 tsp kosher salt and the pepper to taste.  Taste and season with more nutmeg and salt if necessary.  Bring to a boil just before transferring to a fondue pot and keep warm.  Serve immediately with dipping ingredients of your choice.