Fondues are for sharing! Put the big dish in
the middle of the table and take turns to dip in bite-sized pieces of crisp
vegetables and crusty bread...
1 tablespoon butter
1 clove garlic
1 teaspoon cornstarch
1 1/3 cups apple juice
8 ounces Emmenthal cheese (the holey kind)
8 ounces Cheddar cheese
salt and pepper
1/2 teaspoon ground nutmeg
things for dipping:
chunks of apple, carrots, crusty bread, etc
Crush the garlic and grate the cheese.
Melt the butter and cook the garlic in the butter for one minute.
Blend the cornstarch with a little water. Add to the pan along
with the juice and cheese. Pour into an oven proof dish. A
food warmer will keep the pot hot, but an adult must help.