Begin your meal with crispy fruit and a cheese and wine sauce for dipping. Serve with Potted Pork Tenderloin with Sweet Onions and Apple and Cranberry-Walnut Rice.
- 1 1/2 cups dry, crisp white wine, such as Sauvignon Blanc
- 1/4 cup calvados
- 1/2 pound Gruyère cheese, shredded or diced
- 1/2 pound sharp New York State white cheddar cheese or other semi-hard cow’s milk cheese, diced
- 2 tablespoons cornstarch
- Freshly grated nutmeg
- Freshly ground black pepper
- Baguette, or other crusty bread, torn or cubed, for dipping
- Crisp, sliced apple, dressed lightly with lemon juice, for dipping
- Crisp, sliced pear, dressed lightly with lemon juice, for dipping
In a saucepot over medium-high heat, heat the wine and calvados to a boil. Reduce the heat to medium. Toss the cheeses with cornstarch, then stir them into the wine in small batches with a wooden spoon. Season the fondue with nutmeg and a little pepper, to taste. Thicken the fondue, but stir often to keep it smooth, making sure it never boils. Adjust the flame under your fondue pot once it is transferred to the table to keep the fondue at a low, occasional bubble. Serve with bread and fruit.