Ingredients
•1 3/4 cups dry white wine (I used wine vinegar)
•1 tablespoon lemon juice
•3/4 pound Gruyere, shredded
•3/4 pound Emmentaler, shredded
•1 1/2 tablespoons cornstarch
•1/3 cup apple brandy
•Freshly grated nutmeg, to taste
•A pinch or 2 cayenne pepper, to taste
Directions
Put the wine in a fondue pot and bring to a bubble over medium heat. Reduce the heat to a simmer. Add the lemon juice, then add the cheeses in handfuls, stirring in a figure-8 motion with wooden spoon. When the cheese is fully melted, stir the cornstarch into the brandy, in a small bowl until smooth, then add to cheese. Season with nutmeg and cayenne and serve over a warming station for your fondue pot.
Recipe courtesy Rachael Ray
