Ingredients
The following ingredients have 4 Servings
- 1/3 pound firm alpine-style cheese (such as gruyere)
- 1/3 pound fontina
- 1/3 pound gouda
- 2 tablespoons cornstarch
- 1 cup dry white wine (such as Sauvignon Blanc)
- 1 clove garlic (minced)
- 1 tablespoon fresh lemon juice
- 1 tablespoon brandy
- 1 teaspoon Dijon mustard
- 1/8 teaspoon nutmeg
- Boiled baby new potatoes in their skins (quartered if large)
- Lightly steamed broccoli florets
- Lightly steamed cauliflower florets
- Lightly steamed asparagus
- Button mushrooms (wiped clean and stems removed)
- Cherry tomatoes
- Sliced firm apples (such as Granny Smith)
- Cooked sliced hot sausage
- Cubed French, sourdough, and/or pumpernickel bread
Instruction
- Grate all of the cheeses. In a medium bowl, combine the cheeses with the cornstarch, tossing thoroughly to coat all pieces.
- In a stove-safe fondue pot or large heavy saucepan, bring the wine, garlic, and lemon juice to a simmer over medium-low heat. Add the cheeses to the simmering liquid a little at a time, stirring well between each addition to ensure a smooth fondue. Once smooth, stir in the brandy, mustard, and nutmeg.
- Arrange an assortment of bite-size dipping foods on a platter. If necessary, carefully pour the fondue into a fondue pot. Serve with fondue forks or wooden skewers. Dip and enjoy!
