Being that today is one of my best friend's birthdays, I have decided to pull out a party-inspired recipe favourite. Fondue! Easy to make; makes friendly gatherings easy. Easy, however, is an understatement when referring to this dip. More importantly, fondue is the center of social gatherings and makes get-togethers cozy and fun! Even more importantly, it's delicious.About fondue...
Fondue is a dish that is shared. The contents of the fondue pot, which is kept over a burner, are kept in a liquid state available for assorted dippers. Long forks are used to spear assorted dippers that are dipped into the pot and eaten. It is a good idea to have a separate pot for every four to six people. I also recommended using actual fondue pots, which range in price and can be found almost anywhere...try a local department/kitchen store!
Cheese fondues are probably the best known, but there are several other possibilities. I am going to share my version of cheese fondue as well as a perfect dessert choice to follow up this appetizer/meal...what other than, chocolate fondue!
The Recipe
Ingredients:
Cheese FUNdue
1/2 lb/1 cup Swiss cheese: Emmenthaler or Jarlsberg, shredded (your dry cheese)
1/2 lb/1 cup Gruyere cheese, shredded (your sweet cheese)
1 clove garlic
1 cup dry white wine (thinning agent)
1 tbsp lemon juice
1 to 2 tbsp cornstarch or flour (thickening agent)
3 tbsp Kirsch
1/4 tsp pepper
nutmeg, to taste
Cheese FUNdue
1/2 lb/1 cup Swiss cheese: Emmenthaler or Jarlsberg, shredded (your dry cheese)
1/2 lb/1 cup Gruyere cheese, shredded (your sweet cheese)
1 clove garlic
1 cup dry white wine (thinning agent)
1 tbsp lemon juice
1 to 2 tbsp cornstarch or flour (thickening agent)
3 tbsp Kirsch
1/4 tsp pepper
nutmeg, to taste
Rub the inside of the fondue pot with your garlic clove. Afterward, I add the clove to the pot, you can add or discard. Heat your white wine and lemon juice, until hot, but do not boil. Reduce heat to low and slowly stir in your cheeses. Slowly add the remainder of your ingredients.
To Dip: crusty Italian or French bread baguettes, cut bite-size. It is important to use crusty bread, so it does not become soggy or get lost in the cheese. Also try, cubed ham, broccoli, or cauliflower.
Chocolate FUNdue 
1 cup chocolate, chopped
1 cup chocolate, chopped
1 cup whipping cream
2 tsp Grand Marnier (optional)
2 tsp Grand Marnier (optional)
Heat cream until warm, do not boil. Slowly stir in chocolate, mixture will become smooth. Stir in liqueur.
To Dip: strawberries, banana slices, pineapple chunks, angel food cake, marshmallows
After a few trial runs, it will be no time before you are ready to host your own fondue party!
Melting and dipping often,
Haley
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