Wednesday, December 29, 2010

Cheese Fondue with Prosecco!

Stuck on what to make your guests for New Years Eve? Red Bee’s got the answer! We’re buzzing about a decadent cheese and Prosecco fondue drizzled with honey. Cheese and Honey are a natural pairing, and when you add the bubbly fizz of Prosecco, it becomes the perfect festive New Years eve dish. What could bee more decadent and festive and with the surprise of honey your celebration will be spectacular.

Here at Red Bee we’ve put an Italian twist on it, using Fontina Val D'Aosta and Taleggio cheeses. Our alfalfa honey is fantastic drizzled over this fondue or on your dipping accompaniments; its grassy, mild flavor will play nicely with the light flavor of the Prosecco.

Cheese Fondue with Prosecco Recipe

Serves 2 to 4

4 teaspoons cornstarch
1 tablespoon fresh lemon juice
1 1/4 cups Prosecco or Champagne
1 large shallot, chopped
2 cups coarsely grated Gruyère cheese (about 7 ounces)
1 1/3 cups coarsely grated Fontina Val d’Aosta cheese (about 5 ounces)
1/2 cup diced Taleggio cheese (about 3 ounces)
nutmeg, pinch
white pepper, pinch
Linden or alfalfa honey to drizzle
Crusty baguette


Stir cornstarch and lemon juice in small bowl until cornstarch dissolves; set aside. Combine Prosecco and shallot in fondue pot or heavy medium saucepan; simmer over medium heat 2 minutes. Remove pot from heat. Add all cheeses and stir to combine. Stir in cornstarch mixture. Return fondue pot to medium heat and stir until cheeses are melted and smooth and fondue thickens and boils, about 12 minutes. Season fondue with nutmeg and white pepper. Place over candle or canned heat burner to keep warm. Serve with crusty bread, shrimp and Prosecco.

Red Bee Events:

• New Canaan Nature Center Green Book Club 
+ Tuesday, January 16, 2010 at 7:30 pm - 9:00 pm 
Spend an evening with beekeeper Marina Marchese 
and New Canaan Green Book Club readers to discuss her book 
HONEYBEE Lessons from an Accidental Beekeeper

• Red Bee Skin Care Workshop 
+ Saturday, January 9, 2010 at 1:00 pm - 3:00 pm 
Rossape Sustainable Skin Care Workshop, Weston, CT 
Spend a fun Saturday at beekeeper Marina's Red Bee Cottage in Weston, CT and learn the basics on how to make your own skin care 
using ingredients from your kitchen. 
Reserve your place early-limited space!

• Honey Tasting Workshop 
+ Sunday, January 16, 2010 at 1:00 till 3:00p 
Join us for a Tasting Flight of Seven Artisanal honeys 
paired with farm style cheeses and accompaniments with Red Bee's own Marina Marchese 
Event held at "The Cottage" at Red Bee Studio, Weston, CT.

For more information about Red Bee and our events, please visit
Happy New Year and hope to see you all in 2011!

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