8 oz Muenster cheese, coarsely grated
2 Tablespoons cornstarch
3/4 cup apple juice
1/4 cup apple cider
2 teaspoons minced garlic
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon nutmeg
In a bowl or large plastic bag, combine the cheeses and and toss with the cornstarch to coat.
In a large, heavy skillet, bring the apple juice/cider and garlic to a simmer over medium-low heat. Add the cheese a little at a time, stirring well (to prevent clumping) until melted. Add salt, pepper, and nutmeg. Continue stirring until smooth (about 3-5 minutes). Set the pot over a candle and serve with the following:
boiled potatoes (canned will do in a hurry)
steamed broccoli florets
steamed cauliflower florets
toasted sourdough bread
pepperoni
Update:
If you don't have apple cider, just use 1 cup of apple juice. Sometimes it's nice to get a bottle of Martinelli's Sparkling Cider. Then you use 1/4 cup in the fondue and drink the rest at dinner.
Way better potatoes:
Roasted Lemon Pepper Potatoes
Syracuse Salt Potatoes
Rather than steam the broccoli and cauliflower, it is much easier to buy a bag of California Style Frozen Veggies and microwave them. They are larger and hold up better dipped in cheese. And it's just easier.
Our favorite meat right now is Genoa Sausage.
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