Menu
1/3 pound gruyere or other alpine style cheese grated
1/3 pound fontina grated
1/3 pound Gouda grated
2 tablespoons cornstarch
1 cup dry white wine
1 clove garlic minced
1 tablespoon brandy (optional)
1 tablespoon lemon juice
1 teaspoon Dijon mustard
1/8 teaspoon nutmeg
Assorted dippers:
Broccoli
Cauliflower
Tomatoes
Cubed sourdough or french bread
Granny Smith apples
Mushrooms
Fully cooked smoked sausage
Combine all grated cheese in a medium bowl.
Toss with cornstarch to coat thoroughly.
In a heavy saucepan, bring wine, garlic and lemon juice to a simmer over medium-low heat.
Add the cheese 1/4 cup at a time, stirring well to completely melt cheese before adding next addition.
Once all cheese has been added and is completely smooth, stir in brandy, mustard and nutmeg.
Arrange assorted dippers on a platter.
Serve in a fondue pot or a small slow cooker over low heat.
