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Lake Kitchen Cheese Fondue

Source of Recipe


Jill Tutland (The Lake Kitchen), Mercer Island, Washington



List of Ingredients



• ¼ large garlic clove, crushed
  
• ¼ cup Sauvignon Blanc
  
• 1 Tbsp fresh lemon juice
  
• 1 tsp cornstarch
  
• 2/3 cup shredded Emmenthaler cheese
  
• 2/3 cup shredded Canadian white Cheddar
  
• Pinch of salt
  
• Pinch of nutmeg
  
• .
  
• -- For Dipping --
  
• ½ loaf rosemary bread, cut into 1-inch cubes
  
• ¼ apple (Fuji or Granny Smith)
  
• ½ cup broccoli florets, steamed
  
• ½ cup cauliflower, steamed
  






Instructions



1. Rub crushed garlic over the bottom of a medium saucepan. Add the wine and bring to a simmer over medium heat.
   
   
2. In a small bowl, whisk lemon juice and cornstarch together; set aside.
   
   
3. When wine begins to simmer, gradually stir in cheeses. Once all the cheese is incorporated, stir in lemon juice/cornstarch mixture. Stirring constantly, cook for 3 minutes. Pour into a fondue pot or small crockpot. Serve with dippers.
   
   NOTE:
   Do not allow the cheese mixture to boil.