Nordic Fondue for Two Nordic Fondue for Two Photo provided by The Burrell Group, Ltd.Feeling nostaglic for the 1960s and 1970s? Serve Nordic Fondue, which can easily be adapted for serving two to eight. Accompany it with the cocktail Spicy Sparkling. The Burrell Group, Ltd. Feb. 20, 2013 Comments Nordic Fondue for Two Serves 2. Recipe is from The Burrell Group, Ltd., which says this recipe serves two, but the ingredients can easily be increased to feed four or more. 1 cup shredded Jarlsberg cheese ½ tbl. all-purpose flour ½ cup dry white wine 1 small clove garlic, minced 1 tbl. apricot brandy (or apricot nectar) Dash salt Dash each nutmeg and coarse black pepper Suggested Dippers: Cubed herbed croutons, cooked shrimp or minimeatballs, oysters, mushrooms, cauliflower, red and green pepper rings, asparagus, broccoli, green beans, cherry tomatoes, carrot sticks, pear and apple slices 1. In bowl, toss cheese with flour. 2. In fondue pot, heat wine with garlic until bubbles rise to surface. Do not boil. Add ½ cup cheese, stirring constantly until melted. Repeat until all the cheese has been added and melted. Do not let mixture boil. 3. Stir in brandy, salt, nutmeg and pepper. Keep fondue mixture hot while serving. (If mixture thickens, add small amount of additional wine or juice and stir well.) 4. Pass the fondue forks and assorted dippers.