Rub the inside of a saucepan with a garlic clove; leave the garlic in the pan. Add 1 cup dry white wine and 1 tablespoon plus 2 teaspoons lemon juice; bring to a simmer over medium heat.

Combine the raclette and Gruyere in a bowl and add the cornstarch. Toss well to coat the cheeses in the cornstarch; set aside. In a pot over medium heat, warm the wine, garlic and lemon zest.

Toss the cheeses with the flour in a bowl. Rub the inside of a saucepan with the cut sides of the garlic; discard the garlic. Whisk the wine, lemon juice and mustard in the saucepan and bring to a ...

Rub inside of fondue pot or heavy small saucepan with garlic. Pour cider into pot. Add 1 tablespoon of lemon juice, the brandy and salt and bring to a simmer over medium heat.

Add the cheeses and cornstarch to a medium-size bowl. Using clean hands, toss the cheese with cornstarch to combine. Add the wine, lemon juice, mustard, garlic powder and a pinch of nutmeg to a ...

Fondue: 2 cups filtered apple juice. 1 pound Gruyere cheese, shredded. 2 tablespoons cornstarch. 1/4 cup grated Parmesan. 1/2 teaspoon country-style Dijon mustard.

In a medium pot, heat up the chicken stock until boiling. Meanwhile, in a medium saucepan over medium-high heat, melt the butter. Add the onions and saute until translucent, about 5 minutes.

Combine the chocolates, heavy cream, butter and vanilla in a microwave-safe bowl. Microwave 1 minute, then stir. Continue microwaving in 30-second intervals, stirring after each, until the ...