Cheese Fondue

Fondue inspired by this recipe (cut in half)

• Shred 1/4 pound Swiss and 1/4 pound Gruyere cheese. Coat with 1 tbsp cornstarch.
• Rub inside of fondue pot with garlic
• Over medium heat, add 1/2 cup of dry white wine and 1/2 tbsp lemon juice. Bring to a gentle simmer.
  • Tried it w/ heavy cream instead of wine (we liked cream better). With milk / cream, it crumbles up when adding the lemon juice. Doesn’t seem to be a problem, but maybe could try in the future adding lemon juice after some cheese.
• Gradually stir the cheese into the simmering liquid.
• Once cheese is smooth, stir in 1/2 tsp of dry mustard and a pinch of nutmeg (optional)

Also tried a variation, inspired by this post:

• Use chicken broth as liquid (wouldn’t mind trying beer sometime instead, they suggest a flavorful ale or lager)
• Before adding cheese:
  • 1/8 teaspoon cayenne pepper
  • Salt & pepper
  • 1 tsp Tabasco
• After adding cheese:
  • 1 to 2 tsp Dijon mustard
  • 1 tsp Worcestershire sauce
  • Mustard powder
  • Thai green chilis

Fingerling potatoes to go with it

• Preheat oven to 425 degrees F
• Slide 1.5 lb fingerling potatoes in half lengthwise
• Melt 2 tbsp butter (unsalted)
• Toss potatoes w/ butter, 3 cloves garlic (minced), 1 tbsp Italian seasoning, 1/2 tsp salt, 1/2 tsp pepper
• Add 1 tbsp olive oil to foil-lined roasting pan; spread potatoes evenly
  • I like to add a little coarse salt on top
• Bake for 20 to 25 minutes, or until crispy.