Classic Cheese Fondue

• Meat

  • 1 Sausage, Cooked hot

• Produce

  • 1 Apples, firm
  • 1 Asparagus
  • 1 Baby new potatoes in their, skins
  • 1 Broccoli florets
  • 1 Button mushrooms
  • 1 Cauliflower florets
  • 1 Cherry tomatoes
  • 1 Garlic clove

• Condiments

  • 1 tsp Dijon mustard
  • 1 tbsp Lemon juice, fresh

• Baking & Spices

  • 2 tbsp Cornstarch
  • 1/8 tsp Nutmeg

• Dairy

  • 1/3 lb Alpine-style cheese, firm
  • 1/3 lb Fontina
  • 1/3 lb Gouda

• Beer, Wine & Liquor

  • 1 tbsp Brandy
  • 1 cup White wine, dry

• Other

  • Cubed French, sourdough, and/or pumpernickel bread

Found on wellplated.com

Description

Ingredients

• For the fondue:
• 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 garlic clove, minced
• 1 tablespoon fresh lemon juice
• 1 tablespoon brandy
• 1 teaspoon Dijon mustard
• 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

Directions

• Grate all of the cheeses. In a medium bowl, combine the cheeses with the cornstarch, tossing thoroughly to coat all pieces. In a stove-save fondue pot or large heavy saucepan, bring the wine, garlic, and lemon juice to a simmer over medium-low heat. Add the cheeses into the simmering liquid a little at a time, stirring well between each addition to ensure a small fondue. Once smooth, stir in the brandy, mustard, and nutmeg. Arrange an assortment of bite-sized 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!