12 oz shredded gruyere
8 oz shredded gouda
2 T cornstarch
1 1/2 c dry wine
1 T lemon juice
1/2 t ground mustard
1/8 t ground nutmeg
1 clove garlic, halved
Toss shredded cheeses with cornstarch.
Heat wine and juice in saucepan. Just before wine boils, reduce to low. Stir in 1 c cheese mix and stir constantly until melted. Continue adding 1 c at a time. Stir constantly until fondue begins to bubble. Add mustard and nutmeg, stir til smooth. Rub fondue pot with cut garlic clove and pour cheese into pot.
Serve with cubed French bread, veggies, apples, pears, etc
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment