Recipe: Fondue Suisse-Cheese Fondue

Kathy: Here is one cheese fondue recipe----and below a chocolate fondue for dessert, in case you want that some day. I will post a couple more cheese fondue recipes. Hope you enjoy your party.
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Fondue Suisse - Cheese Fondue

1 garlic clove cut in half
1 c. dry white wine
1t. lemon juice
2 c. Gruyere cheese (coursely grated)
2 c. Emmenthaler cheese (coursely grated)
2 t. cornstarch
2 T. Kirsch (liqueur)
dash of white pepper
1 loaf crusty french bread, cut into 1 1/2 inch cubes

Rub inside of fondue pot with cut clove of garlic.

Add white wine and lemon juice. Over medium heat (on regular stove), heat until simmering.

Turn heat to low and gradually stir in cheeses with a wire whisk or a wooden spoon.

In a separate small bowl, blend cornstarch with kirsch. Blend into cheese and continue to cook, stirring, 2 to 3
minutes or until smooth. (**Don't allow the fondue to boil)

Season with the white pepper and serve with the cubed French bread.

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Fondue Chocolat - Chocolate Fondue

4-5 oz. semisweet chocolate
1/4 c. cream
1 t. Grand Marnier
Fruit for dipping:
(strawberries, dried apricots, sliced banana, apples,
orange sections, chunks of fresh pineapple)
Angel Cake or Pound Cake, cubed
Butter Cookies (also for dipping)



Heat chocolate (broken up) and cream on low, stirring until smooth.

Add Grand Marnier.

Serve with fruit, cake and cookies as a dessert. (It's wonderful with champagne)

With both of these recipes you'll need to have your fondue pot and forks ready --- and don't forget the sterno for
your heat source (seems I always forget this). You can usually find it in the grocery store mixed in with household
cleaning stuff. When keeping the fondue warm on the table, it's important to keep stirring it. That's usually not a
problem if you're eating it, but you could get distracted --- it burns quickly if not stirred frequently, or if the heat is
too high. Enjoy!