Voodoo Fondue

Ingredients

• 1 1/2 cups dry white wine
• 1 large clove garlic, crushed
• 6 ounces Swiss cheese, shredded (about 2 cups)
• 3 ounces Gruyère, shredded (about 1 cup)
• 3 ounces Monterey Jack, shredded (about 1 cup)
• 2 1/2 tablespoons flour
• 2 tablespoons Chambord or kirsch, optional
• 1/8 teaspoon cayenne pepper
• 1/8 teaspoon nutmeg
• Salt and pepper
• 2 ounces prosciutto, sliced
• 3 apples, cut into wedges
• 8 slices pumpernickel bread
• 1 bunch red grapes
• 1 bunch green grapes
• 1 head cauliflower

Preparation

1. Make fondue: Bring wine and garlic to a boil in a medium saucepan; reduce to about 1 cup. Simmer over medium heat for 1 minute.
2. Toss cheeses with flour. Gradually whisk into wine, 1 scant cup at a time, whisking constantly until cheese melts before adding more. Add liqueur, if using, cayenne and nutmeg; season with salt and pepper. Simmer over medium-low heat until thickened and smooth, about 2 minutes. Transfer to a warm fondue pot and keep warm.
3. Make Creepy Dippers: Wrap strips of prosciutto around apple to make Apple Mummies. Cut bat shapes out of bread and toast to make Bat Bread. Combine grapes in a bowl for Grape Eyeballs. Cut and blanch cauliflower florets to make Blanched Brains. Keep cheese warm and stir as you eat.