SMTO Recipe Party in a Pot Fondue

May brings plenty of reasons to celebrate around our house, from birthdays to Mother’s Day, and fondue is often on the menu. It’s a little bit retro, interactive and the possibilities are endless. I serve it with a fresh green salad to call it a balanced meal.

Party in a Pot Fondue

Ingredients

⅓ pound firm Alpine-style cheese such as Gruyere
⅓ pound Fontina
⅓ 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
⅛ teaspoon nutmeg

‍

Directions

Grate all of the cheeses. A food processor makes this quick and easy. Place the grated cheese in a medium bowl and toss with the cornstarch until evenly coated.

In a stove-safe fondue pot or heavy saucepan, heat the wine, garlic and lemon juice over medium-low heat until it begins to simmer.

Add the cheese a little at a time, stirring well between each addition to keep the fondue smooth.

Once melted and smooth, stir in the brandy, mustard and nutmeg.

Transfer to a fondue pot for serving. Arrange your dipping foods on a platter.

Serve with fondue forks, and remember, no double-dipping.

My favorite fondue dippers:

Steamed asparagus

Boiled baby potatoes, halved and in their skin

Cherry tomatoes

Apples

Sausage

Salami

Sourdough bread

Pretzels

Crackers

Gherkins