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Brie & Chive Fondue

Source of Recipe

Bon Appetit Recipe Yearbook 1991


List of Ingredients

2 pounds chilled slightly firm Brie cheese
2 tablespoons flour
1 tablespoon unsalted butter
3 tablespoons minced shallot or green onion
1 1/2 cups fresh pink grapefruit juice
white pepper
1/4 cup chopped chives
1 teaspoon minced grapefruit peel


Recipe

Remove rind from cheese. Tear cheese into pieces and place in a large bowl. Add flour to bowl and toss to coat cheese. Melt butter in heavy medium saucepan over medium heat. Add shallots and saute until golden, about 4 minutes. Add grapefruit juice. Simmer until liquid is reduced to 1 cup, about 15 minutes. Turn heat to medium-low. Add 1 handful of cheese to saucepan and stir constantly until cheese melts, about 5 minutes. Repeat with remaining cheese, 1 handful at a time. Season with pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Reheat over medium-low heat, stirring frequently. Thin with 2 tablespoons grapefruit juice.) Stir in chopped chives and minced grapefruit peel. Pour cheese mixture into fondue pot. Set over candle or canned heat. Serve with skewers of bread cubes for dipping. Good things to dip include pumpernickel, sourdough, or rye bread cut into 1-inch pieces, shrimp, blanched asparagus, Belgian endive leaves, baby potatoes and other raw vegetables.