Fondue

Fondue is classic fare for entertaining – and
a sure way to create instant conviviality.

Manufactured with an aluminum core for efficient, uniform heating, this gleaming 18/10 stainless steel pot comes with a ceramic insert that makes it ideal for both savory and sweet fondues. Remove the insert when cooking meat fondues in oil; leave it in place for melting chocolate and cheese without scorching. The sturdy tripod stand holds the sterno burner and provides stability. Six color-coded stainless steel forks are included. The stainless steel lid has slots that hold the forks upright so foods are spaced evenly around the pot for uniform cooking. The pot is dishwasher safe. 3-qt. cap.; 7 3/4" diam., 9 3/4" high.




Cheese Fondue

Legend has it that fondue was created centuries ago in Switzerland by an inventive alpine herdsman. Bored with his nightly dinner, he heated wine and cheese together in a pot, then scooped out the delicious mixture with chunks of crusty bread. Taking its name from fondre, French for "to melt," fondue has become favorite fireside fare in ski lodges and chalets. A natural for casual winter entertaining, this convivial style of tabletop cooking is best enjoyed with fine wines and good conversation.

Ingredients:
1-lb. loaf French bread, cut into cubes
1 garlic clove, halved
2 Tbs. unsalted butter
2 Tbs. all-purpose flour
1/2 tsp. dry mustard
1 1/2 cups dry white wine
10 oz. Emmentaler cheese, grated
10 oz. Gruyère cheese, grated
1 Tbs. kirsch
Pinch of freshly grated nutmeg
Pinch of freshly ground pepper
Pinch of paprika
Salt, to taste
Directions:
Preheat an oven to 350°F.

Arrange the bread cubes in a single layer on a baking sheet and toast in the oven until golden, 6 to 8 minutes. Set aside.

Rub the inside of a heavy 2-quart saucepan with the cut sides of the garlic halves; discard the garlic. Set the pan over medium-low heat and melt the butter. Add the flour and dry mustard and whisk until blended. Whisk in the wine and bring to a simmer. Reduce the heat to low and add the cheeses in small handfuls, stirring until creamy and smooth, about 4 minutes. Stir in the kirsch, nutmeg, pepper, paprika and salt.

Assemble the fondue pot, add the cheese fondue to the pot and keep warm according to the manufacturer's instructions. Serve with the toasted bread cubes and individually marked fondue forks for dipping. Serves 4 to 6.


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