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Instructions |
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Cut garlic clove in half. Run cut surface of garlic over side and bottom of a fondue pot or medium saucepan; discard garlic. Pour wine into fondue pot or saucepan. Place over low heat until bubbles rise to surface.
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In a medium bowl, combine cheeses, mustard and corn starch. Slowly stir cheese mixture into hot wine until mixture is blended and smooth. Gradually stir in liquer over very low heat.
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To serve, use fondue forks to swirl French bread though warm mixture as well as roasted potatoes. Baby corn can also be dipped. Serve dill pickles on the side.
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| Serving
Suggestions |
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A meal in itself with a salad alongside
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Originally Submitted
2/2/2012
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