Easy Fondue
For the fondue:
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1/3 pound firm alpine-style cheese such as gruyere
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1/3 pound fontina
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1/3 pound gouda
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2 tablespoons cornstarch
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1 cup dry white wine such as Sauvignon Blanc
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1 clove garlic minced
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1 tablespoon fresh lemon juice
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1 tablespoon brandy
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1 teaspoon Dijon mustard
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1/8 teaspoon nutmeg
Assorted fondue dippers:
- 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
Instructions
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Grate all of the cheeses. In a medium bowl, combine the cheeses with the cornstarch, tossing thoroughly to coat all pieces.
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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.
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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!
Recipe adapted from Wellplated