|1||garlic clove, cut in half|
|1 cup||white wine (we substituted apple cider for a non-alcoholic version)|
|1/2 lb.||grated Emmental or Swiss cheese|
|1/2 lb.||grated old Cheddar|
|1 Tbsp||fresh lemon juice|
|1/2 tsp||grated nutmeg|
|1/2 tsp||dry mustard|
|salt and pepper to taste (use white pepper if you don't want to see the pepper)|
|2 cups||mixed roasted baby potatoes, roasted cauliflower, roasted brussel sprouts|
|1 cup||steamed broccoli florets|
|2||apples, cored and cut into chunks|
|1 cup||grape or cherry tomatoes|
|2 cups||cubed bread|
Rub the interior of a medium saucepan with the clove of garlic, then discard.
Add the wine or apple cider and bring to a low simmer.
In a bowl, combine the cheeses and cornstarch.
Make sure your heat is over very low. Add a handful of the cheese mixture at a time and whisk until combined and smooth. You want to ensure the cheese has fully melted before adding the next handful.
Once all the cheese has been incorporated and is fully melted and smooth, add the lemon juice, nutmeg and dry mustard. Season to taste with salt and pepper.
Transfer to a fondue pot over a low flame to keep warm and smooth.
Serve with roasted, steamed and raw vegetables as well as plenty of cubed bread and use fondue forks for dipping.