by Veronica Shine

Created on: January 11, 2009   Last Updated: February 19, 2009

Add the spirit of Switzerland with a flexible form of entertaining. Reunite and share with friends and family in preparing a gastronomical feast that is fun to make as it is to eat; The Fondue. Why not do the dipping, dunking and swirling of this winter delight in the comfort of your own home?

There is little groundwork for your night in Switzerland other than requirement of the proper tools and ingredients.

Ingredients:
1/2 lb Emmenthaler Cheese (aka Swiss cheese - grated)
1/2 lb Gruyere Cheese (grated)
1 Cup Dry White Wine
2 Garlic Cloves
2 tbsp Kirsch (a typical liquor from Austria)
1 tbsp Cornstarch
Nutmeg (to taste)

Procedure:
Mix the cheeses in a bowl and set aside
In another bowl blend Cornstarch in Kirsch
Heat 3/4 cup White Wine in fondue pot over medium heat
Slowly add cheese mixture while stirring
Add Kirsch mixture and continue stirring
Add Nutmeg and Garlic to taste
Slowly add more wine until desired consistency
Stir with a wood spoon, until the cheese is distributed in an even form.

Serve with:
Fresh raw or steamed vegetables platter work perfectly with broccoli, mushrooms, cauliflower, carrots, celery and bell peppers. Cut into bite-sized cubes Italian bread or any toasted thick bread cut that is toasted to a crusty is a common enhancer.

This entree may be known in other circles as the Mongolian Hot Pot.

Fondue of Meat (Bourguignon)

Ingredients:
5 cups Beef or Chicken Broth
1 Cup Olive Oil
2 Green Onions (chopped)
2 Garlic Cloves (minced)
2 stalks Celery (sliced)
1 Cup Red or White Wine
Fresh Ground Black Pepper (to taste)
1/2 cup Parsley (chopped)
Any leftover vegetables from the first course can be utilized.

Procedure:
Meat cut into cubes about 3/4" (boneless skinless chicken breast, cubes of beef, shrimp and even salmon)
Combine all ingredients except meat and bring to a boil. The broth should be extremely hot. Each guest can choice their meat and place it on the fondue fork and place the fork into the broth until thoroughly cooked. Do not to eat directly off the fondue forks because of the heat intensity. Instead have small dishes and forks available.

The secret to success for this course is to include a variety of sauces such as honey mustard, ranch, salsa or any created from your own imagination.

Save room for your final course of dessert fondue.

Basic Chocolate Fondue

Ingredients:
4 oz Dark Chocolate (chopped)
4 oz Milk Chocolate (chopped)
1 cup Whipping Cream
2 tsp Cognac (optional)
Handful of Marshmallows (optional)

Procedure:
Heat Cream until warm over extremely low flame
Slowly add chocolate while stirring to become smooth
Stir in liqueur

Serve with:
Fresh fruits are popular, especially berries. Also bring to the table lady finger or angel food cakes and cookies will round out the variety.

Equipment needed:

- Fondue pots
The traditional caquelon, or earthenware pot is a good choice for cheese and dessert fondues.
For the meat fondue, select a pot that is deep and heavy sitting on a stable stand. One made of enameled iron works best with the interior smooth for easy cleanup.

- Heat Source
The heat source used most fondue pots are a fuel like Sterno. Most fondue pots come with a tray, a container for the "canned heat." The "canned heat" container should include an adjustment for controlling the amount of heat by closing or opening the heat source.

- Forks
Fondue forks are long with two serrated tines for spearing food. Each has a heat resistant handle such as wood or plastic. Bamboo skewers make a good substitute.

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