Andy's Fondue

For those of you always wanting to know....here's my fondue recipe. I made it yesterday and finally bothered to write it down!



Andy's Fondue
(4 servings as main dish, 6-8 as Hors D Oeuvres)

1 1/2 cups white wine**
1/2 tsp minced garlic
3 Tbsp lemon juice (or the juice of one lemon)
1 lb Gruyere cheese, grated**
2 1/2 Tbsp flour
dash of nutmeg
1/8 tsp black pepper

for dipping:
1-2 baguettes, cut into chunks
2 small granny smith apples, cut into chunks
1-2 cups cauliflower florets (bite-size pieces)

Prepare bread, apples and cauliflower for dipping. Set aside. Grate the cheese, and place into a ziplock. Add the flour, close ziplock and shake to coat flour.

Heat fondue pot (electric recommended) to medium-high. Add wine and simmer for 4-5 minutes. Add minced garlic, simmer for 3 minutes. Add lemon juice and reduce heat to medium low. Add grated cheese one handful at a time, stirring constantly. As each handful melts, add another one. Continue to stir and add cheese until it is melted and smooth. Reduce heat to low. Add dash of nutmeg and black pepper, then serve.

**You may substitute the following for the white wine:
1 cup chicken broth + 1/2 cup water
1 cup vegetable broth + 1/2 cup water
1 cup white grape juice + 1/2 cup water

**other notes: Emmentaler cheese can be added to the Gruyere. Just have a total of 1 lb of cheese, grated. ALWAYS, ALWAYS, ALWAYS add the lemon juice. It helps to make a creamy fondue.