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1
Rub inside of fondue pot or heavy small saucepan with garlic.
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2
Pour cider into pot.
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3
Add 1 tablespoon of lemon juice, the brandy and salt and bring to a simmer over medium heat.
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4
Meanwhile, grate the cheese and toss well with the cornstarch in a large bowl.
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5
When the cider just begins to simmer, gradually add the cheese a handful at a time, allowing each addition to melt completely before adding the next.
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6
Continue adding cheese and stirring until all cheese is incorporated, about 3 minutes.
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7
If mixture starts to bubble, reduce heat to low.
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8
The mixture is ready when creamy and easily coats the back of a spoon.
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9
Stir in curry powder and pepper.
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10
If cheese seems stringy, add some or all of the remaining lemon juice.
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11
Move fondue pot to alcohol warmer, and keep stirring during service.
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12
A variety of breads, from pumpernickel to rye to bagel chunks can be skewered and dipped as can cauliflower, broccoli, mushrooms and potatoes.
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13
(Soften all vegetables by blanching briefly in boiling water then chilling.)
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14
Crisp fruits such as apples make great fondue fodder, as do cooked meats and sausages.
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15
Even soft pretzels make for good dipping.
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16
If any fondue is left over, cover with ice water and refrigerate, pour off water and reheat over low heat.
