Cheese Fondue (Flay)

By Cubby

Adapted from Bobby Flay Throwdown recipe

Ingredients

• Dippers:
• 8 oz Fontina
• 4 oz Swiss
• 4 oz parm
• 2 tbsp. cornstarch
• 1 cup white wine
• 1 tbsp. lemon juice
• 1 tbsp. cherry or pear liqueur
• 1 tsp. dry mustard
• nutmeg to taste
• 3 cloves garlic smashed
• Slab bacon
• Toasted sourdough cubes
• Cornichon
• Blanched asparagus or haricot verts
• Roasted Yukon gold potatoes
• Pears or apples

Preparation

Step 1

Prepare all dippers before beginning to make fondue.
Shred cheese and mix with cornstarch.
Put wine and lemon juice in pan with garlic cloves. Heat and remove cloves.
Add cheese gradually.
Season with mustard and nutmeg.