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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 60 |
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This was named after Pussyfoot Johnson the prohibitionist. Ingredients:
250 g gruyere cheese |
250 g emmenthaler cheese |
1 clove garlic, halved |
1 cup apple juice |
1 tablespoon cornstarch |
3 tablespoons fresh lemon juice |
sweet paprika |
freshly grated nutmeg |
Directions:
1. Grate both cheeses Rub fondue pot with the garlic.
2. Add apple juice and heat until it begins to bubble Stir in both the cheese by the handful.
3. When cheese is melted mix together cornstarch with lemon juice, stir into cheese mixture until thickened.
4. Season with paprika and nutmeg.
5. Transfer fondue pot to tabletop burner.
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