Too much of anything is bad, too much Champagne is just right…

…Thank you Mr.Twain, I have to say I agree with you. 

As the first official Cantina Sociale is set to meet this Saturday evening, I feel it necessary to provide to you a brief  introduction to our founding members.

Co-operative Founding Member 1: Me!

Co-operative Founding Member 2: David, my partner in crime (the crime being excess eating of fine delicacies from choux choux), Mr. Wine Spectator himself.

Co-operative Founding Member 3: Kristina, a.k.a the brains, hails from a little part of the world called Texas.  I just hope she doesn’t try to spike her wine with Dr. Pepper. 

Co-operative Founding Member 3: James, The Cheese Master, and yes I mean that literally folks, …well his role has yet to be decided.  But don’t worry James, we’ll all be happy as long as you don’t forget the bottle of wine on the top of your car and drive away. 

Last but not least, Co-operative Not-Quite-Founding Members 4 and 4.5: Mr.Finnegan and Little Livy, i.e. the fat cats.  Their job will be to provide an extra level of allergens.  Because if wine isn’t enough to make you feel foggy, an ever present layer of cat fuzz will do the trick!

And our Kick-Off-To-A-Great-Wine-Club selection is none other than …bubbly, what else? 

Oh the excitement is a bubblin’ in anticipation to see what every ones selection is going to be.  I myself love a good crisp Prosecco, especially at this time of year.  Dave, I know, loves his Crémants.  James I can imagine will bring something pink.  But Kristi…she’s a tough prediction. Hhhmmm, something yeasty, maybe.

In honour of James, our food accompaniment will be fondue.  How I love a good dips & sips party! And in keeping with our sparky theme, I found this recipe at my favourite go-to tummy grumbler Epicurious.com:

Three-Cheese Fondue with Champagne

Bon Appétit | February 2001 

 

4 teaspoons cornstarch

1 tablespoon fresh lemon juice

1 1/4 cups dry (brut) Champagne

1 large shallot, chopped

2 cups coarsely grated Gruyère cheese (about 7 ounces)

1 1/3 cups coarsely grated Emmenthal cheese (about 5 ounces)

1/2 cup diced rindless Brie or Camembert cheese (about 3 ounces)

Generous pinch of ground nutmeg

Pinch of ground white pepper

1 French-bread baguette, crust left on, bread cut into 1-inch cubes

 

Preparation:

Stir cornstarch and lemon juice in small bowl until cornstarch dissolves; set aside. Combine Champagne 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 bread cubes.

 

Happy Dipping!

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