FONDUE

You'll need:

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 clove garlic (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 
• Cooked sliced hot sausage 
• Cubed French, sourdough, and/or pumpernickel bread