Bernadette's grand-daughter: Dinner tonight: June 5, 2013 food network magazine's fondue

I am always looking for something different to try on my family; especially recipes that I have been afraid to try as I thought the recipe might be too fussy. It's really easy. As I only had 3 of my family members eating tonight I cut the recipe in half and I am glad I did. The recipe is very very rich, almost too rich for my palette. My husband enjoyed it but he also said it was too rich to eat too much... maybe that's the point. A little goes a tremendously long way in my house. As my grandfather used to say "Enough is too much".

Full Recipe from Food Network: I had cut this in 1/2 for my family.

12 ounces (4 cups) shredded gruyere cheese
4 ounces sharp cheddar cheese (1 cup shredded)
mix with 2 Tablespoons all purpose flour
-Put Aside-

Cut a garlic clove in 1/2 (I cut off ends and take off peel) and rub inside a small sauce pan (makes 2-1/2 cups fondue)

Put 1 cup dry white wine, 1 Tablespoon fresh lemon juice, 2 teaspoons dijon mustard in the sauce pan and bring to a gentle simmer over med. heat... (I had to lower my heat on my stove as my stove tends to run hot). whisk. Add 1/2 the cheese above into the sauce pan and they suggest using a wood spoon. (I used the whisk) until smooth. add the remainder of the cheese and stir until smooth.

Add 1/4 teaspoon of ground nutmeg.

Put in a fondue pot or small slow cooker... as I don't have either so I kept the fondue in the sauce pan and put it over a simmering pot of water (I served the fondue in small individual bowls with a skewer where they could add more fondue if they want.)