Cheese Fondue

I never out grew the art or fun of fondue; my kids are grown & still hooked on it. When they go out for a special occasion, they usually choose the Fondue-Ly Yours restaurant in Mount Pleasant, SC. {Which by the way is awesome, if you are ever around, try it} This is a slow, way to cook, but when done with friends & family, that leaves plenty of time for talking, sharing & all the giggles that come in between. I can hardly wait for my newly awaited grandson to get big enough to hook on this family tradition.

ingredients

1/2 pound imported Swiss cheese, shredded
1/2 pound Gruyere cheese, shredded
2 TBSP. cornstarch
1 garlic clove, peeled
1 cup dry white wine
1 TBSP. lemon juice
1 TBSP. cherry brandy, (such as Kirsch)
1/2 tsp. dry mustard
Pinch nutmeg
Assorted dippers

Assorted dippers for Fondue

Arrange an assortment of bite-sized dipping foods around fondue pot. Serve with chunks of French & or pumpernickel breads. Some other suggestions are Granny Smith apples & blanched vegetables such as broccoli, cauliflower, carrots & asparagus. Spear with fondue forks or wooden skewers, dip, swirl & enjoy!

directions

1
In a small bowl, coat the cheeses with cornstarch &d set aside. Rub the inside of the ceramic fondue pot with the garlic, then discard the garlic.
2
Over medium heat, add the wine &d lemon juice bring to a gentle simmer. Gradually stir the cheese into the simmering liquid. Melting the cheese gradually encourages a smooth fondue. Once smooth, stir in cherry brandy, mustard & nutmeg.
3
Lynn Byers McClellan

Source: Lynn Byers McClellan