Ingredients

1 clove garlic, halved
1 (12-ounce) bottle hard apple cider
2 tablespoons lemon juice
1 tablespoon brandy
Pinch kosher salt
5 ounces (2 cups) Gruyere, grated
5 ounces (2 cups) Smoked Gouda, rind removed, grated
1 tablespoon plus 1 teaspoon cornstarch
1/4 teaspoon curry powder
Several grinds fresh ground black pepper

Directions

Rub inside of fondue
pot or heavy small saucepan with garlic. Pour cider into pot. Add 1 tablespoon of lemon

juice, the brandy and salt and bring to a simmer over medium heat. Meanwhile, grate the
cheese and toss well with the cornstarch in a large bowl. When the cider just begins to
simmer, gradually add the cheese a handful at a time, allowing each addition to melt
completely before adding the next. Continue adding cheese and stirring until all cheese is
incorporated, about 3 minutes. If mixture starts to bubble, reduce heat to low. The
mixture is ready when creamy and easily coats the back of a spoon. Stir in curry powder
and pepper. If cheese seems stringy, add some or all of the remaining lemon juice. Move
fondue pot to alcohol warmer, and keep stirring during service. A variety of breads, from
pumpernickel to rye to bagel chunks can be skewered and dipped as can cauliflower,
broccoli, mushrooms and potatoes. (Soften all vegetables by blanching briefly in boiling
water then chilling.) Crisp fruits such as apples make great fondue fodder, as do cooked
meats and sausages. Even soft pretzels make for good dipping. If any fondue is left
over, cover with ice water and refrigerate, pour off water and reheat over low heat.