Creamy Fondue & Grapes

Makes 4 Entrée Servings

Makes 10-12 Appetizer Servings

Ingredients

  • 1 ½ Cups Dry White Wine
  • 1 Each Garlic, Fresh Whole Clove, Cut in Half
  • 1 Tablespoon Fresh Lemon Juice .
  • 4 Teaspoons Cornstarch
  • 3 Cups Emmenthaler Cheese, Grated
  • 3 Cups Gruyere cheese, Grated
  • Black Pepper, Ground, to Taste
  • Salt to taste
  • Pinch of Nutmeg, Ground
  • French Bread, Cut Into 1 1/2” Cubes (About 1/2 of a Loaf)
  • 1 Bunch Red Grapes
  • 2-4 Cups of Blanched Seasonal Vegetables (Such as Carrots, Cauliflower, Asparagus)

Directions

  1. Arrange grapes, bread and vegetables on platter.
  2. In fondue pot, or small saucepan place white wine with garlic over high heat until boiling.
  3. Combine lemon juice with cornstarch in small bowl, and stir into boiling wine.
  4. Cook for 1 minute while stirring.
  5. Reduce heat to medium, and stir in cheese.
  6. Keep stirring until all cheese has melted.
  7. Fondue should look thick and shiny.
  8. Turn off heat, and stir in seasonings as desired.
  9. Place over fondue warmer and serve immediately.