For a non-alcoholic version of this delectably cheesy classic, try swapping beer with apple cider or juice.
Courtesy of Alison Kent
ingredients
directions
Rub garlic all over bottom of heavy-bottomed saucepan. Pour in beer; bring to simmer over medium heat.
In a bowl, toss cheese with cornstarch, mustard, paprika, cayenne and nutmeg; slowly add to pan, stirring with a wooden spoon until melted and smooth, about 5 minutes.
Transfer fondue to a fondue pot; place over low heat of fondue burner on table, adjusting heat as needed to keep warm without boiling. Stir often, and serve with your favourite dippers.
Tip: If you have a heavy-bottomed fondue pot that can be used to cook with, omit saucepan and prepare fondue directly in pot instead. For a non-alcoholic version, replace beer with apple cider or juice. To blanch vegetables, cook in boiling salted water for 1 minute. Drain, then cool quickly in ice water. Drain well.