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Ingredients
  • FOR THE FONDUE:
  • 1/3 pound firm alpine-style cheese — such as gruyere
  • 1/3 pound fontina
  • 1/3 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
  • 1/8 teaspoon nutmeg
  • ASSORTED FONDUE DIPPERS:
  • Boiled baby new potatoes in their skins — quartered if large
  • Lightly steamed broccoli florets
  • Lightly steamed cauliflower florets
  • Lightly steamed asparagus
  • Button mushrooms — wiped clean and stems removed
  • Cherry tomatoes
  • Sliced firm apples — such as Granny Smith
  • Cooked sliced hot sausage
  • Cubed French, sourdough, and/or pumpernickel bread
Steps
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