Yield
8 Servings

How to Make It

Step 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.

Step 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.

Step 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.

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Ratings & Reviews

Wonderful Fondue!

Christine
January 10, 2017
Absolutely delicious! The best cheese fondue I have ever made at home so far, in my opinion. The Chambord is a must. I know, it's not very cheap. But I did discover that the liquor store does sell smaller bottles than what is on their shelves. Often times you have to ask, and I'm glad I did cause I didn't need a 40.00 bottle of the stuff. However, the stuff makes a HUGE difference in flavor even though you are using only 1-2 tablespoons. I used 1 tablespoon and it didn't seem to need any more than that per our tastes. And don't worry, it won't make your cheese taste like raspberry. You can not taste the raspberry. Must just be something in it that enhances the flavors of the cheeses used. We had rye bread cubes, sourdough bread cubes, and broccoli and cauliflowerets for dipping. Feel free to add your favorite dippers, like apples, mushrooms, carrots, the list can go on and on.Absolutely delicious! The best cheese fondue I have ever made at home so far, in my opinion. The Chambord is a must. I know, it's not very cheap. But I did discover that the liquor store does sell smaller bottles than what is on their shelves. Often times you have to ask, and I'm glad I did cause I didn't need a 40.00 bottle of the stuff. However, the stuff makes a HUGE difference in flavor even though you are using only 1-2 tablespoons. I used 1 tablespoon and it didn't seem to need any more than that per our tastes. And don't worry, it won't make your cheese taste like raspberry. You can not taste the raspberry. Must just be something in it that enhances the flavors of the cheeses used. We had rye bread cubes, sourdough bread cubes, and broccoli and cauliflowerets for dipping. Feel free to add your favorite dippers, like apples, mushrooms, carrots, the list can go on and on.