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  • CHEESE FONDUE
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A perfectly simple recipe for holiday entertaining

Ingredients:

  • 1 garlic clove minced
  • 1 cup dry, crisp white wine such as Sauvignon Blanc
  • 1lb shredded cheese (I used a mixture of Fontina D.O.P and Sartori Asiago)
  • 4 T flour 2 T Kirsch (optional)
  • Dash of Nutmeg Ground Pepper
  • Assorted items to dip, such as crusty bread cut in cubes, carrots, celery and apples

Directions:

1. In a 1 1/2- to 2-quart fondue pan (flame-proof ceramic or porcelain-glazed cast-iron) or heavy-bottom metal pan over medium heat, warm wine and garlic until bubbles form and slowly rise to surface, about 6 minutes.

2. In a bowl, mix cheese and flour

3. Add cheese mixture, a handful at a time, to hot wine, stirring until fondue is smoothly melted and beginning to bubble. Add kirsch and sprinkle fondue with nutmeg and pepper.

4. Set pan over an ignited alcohol or canned solid-fuel flame (if pan is ceramic, place a heat diffuser between it and heat source). Adjust heat so fondue bubbles very slowly. Check occasionally to be sure fondue is not scorching; if it is too hot, reduce or turn off the heat, then resume heating when mixture begins to cool.

5. Dip and enjoy.