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1 clove garlic
1 T. lemon juice
1 1/2 c. dry white wine or 1 1/2 c. apple juice
1 lb. Swiss cheese, shredded.
3 T. flour
1/4 t. salt
1/8 t. pepper
1/4 t. nutmeg
2 loaves Italian or French bread cut into 1″ cubes, crust on 1 side of each cube. Assorted fruit dippers in bite-sized pieces, optional. Rub inside of flame proof earthen or fondue pot with garlic clove. Discard garlic. Place pot in stove. Pour wine into pot. Heat over med. flame until liquid is warm but not boiling. Stir in lemon juice. Dredge cheese with flour. Add cheese–flour mixture by handfuls about 1/2 c. at a time, stirring constantly with wooden spoon or fork until cheese is melted and cheese wine mixture has the appearance of a light creamy sauce. Add salt, pepper, and nutmeg. Let boil, 1 time, remove pot and set on lighted burner. Adjust flame so fondue is bubbling lightly; stir continuously.