Fondue may have been trendy in the 1960s and 1970s, but cheesy goodness has never really gone out of style. This recipe is straight from the Alps, and calls for the classic combination of Gruyère and Emmental. Melt them in a cast-iron fondue pot with the simmering wine before transferring the mix to your fondue stand. Of course, you can serve this with cut-up veggies and fruit, but bread is the true classic partner. Just know that if you lose your bread in the cheese, you’ll need to kiss your neighbor. That’s Swiss tradition.
Ingredients
Makes 6 servings
Step 1
Rub the inside of a 4-quart heavy pot with the cut sides of the garlic, then discard the garlic. Add the wine to the pot and bring just to a simmer over moderate heat.
Step 2
Stir together the cornstarch and kirsch (if using; otherwise, use water or wine) in a cup.
Step 3
Gradually add the cheese to the pot and cook, stirring constantly in a zigzag pattern (not a circular motion) to prevent the cheese from balling up, until the cheese is just melted and creamy (do not let boil). Stir the cornstarch mixture again and stir into the fondue. Bring fondue to a simmer and cook, stirring, until thickened, 5 to 8 minutes.
Step 4
Transfer the mixture to a fondue pot set over a flame. Dip pieces of bread, apple and pear, potatoes, bell pepper, and broccoli.
