This delightfully gooey cheese fondue is well flavored with cider and just a hint of nutmeg. Bread cubes and apple slices make great dippers for this classic fondue.
1 tbsp. butter
11⁄2 cups hard cider or dry white wine
14 oz. grated Gruyère cheese (about 31⁄2 cups)
2 tbsp. flour
Generous pinch ground nutmeg
Salt and pepper, to taste
1 baguette, cut into cubes
2 apples, cut into wedges
1. Finely chop white parts of scallions; reserve green tops. Melt butter in medium saucepan. Add chopped scallions; sauté 5 min. until soft.
2. Pour cider or wine into saucepan; bring to a boil. Reduce heat to medium-low and keep cider at a simmer.
3. Toss cheese with flour until well coated. Add cheese mixture by handfuls, stirring until cheese is melted and smooth before adding more. (Thin with cider if mixture is too thick.) Stir in nutmeg and salt and pepper to taste.
4. Transfer mixture to fondue pot. Set pot over canned heat burner to keep warm.
5. Snip reserved green onion tops into small pieces and sprinkle on top, along with a little additional ground nutmeg. Serve with bread and apples for dipping.