Second Mouse Fondue

The cold weather classic. Serve with cubed baguette, veggies, beef tips, sausage rounds or apple slices alongside good wine and better cheer. Pick up all the ingredients individually, or buy our full recipe set here.

SECOND MOUSE FONDUE

Serves 4

Ingredients:

psst - we’ve gotcha covered, so you don’t have to go to a million stores to make this happen. For everything but the pot, click here.

1 clove garlic, peeled & sliced in half

4oz Emmental, grated

4oz Hornbacher, grated

4oz Gruyere, grated

1.5 Tablespoons cornstarch

1 teaspoon Kosher salt

3/4 cup dry white wine

2 teaspoons freshly squeezed lemon juice

⅛ tsp ground black pepper

pinch freshly ground nutmeg

2 Tablespoons Kirsch, Brandy or Cognac

Tools Required:

Fondue Pot or heavy medium saucepan

Whisk

Low constant heat source, such as Fire Gel

Method:

1. Use halved garlic clove to rub the entire interior surface of the fondue pot or saucepan.

2. In a large bowl, combine the three grated cheeses with cornstarch, salt & nutmeg.

3. Pour the wine and lemon juice into the pot and bring to a boil over medium-high heat. Once boiling, add the cheese blend by the handful, whisking continuously until the cheese has melted and is smooth.

4. Reduce the heat slightly, add black pepper and Kirsch. Whisk until the mixture has entirely emulsified, about 1 minute.

5. Remove from heat, but keep warm atop a heat source, serving immediately.