Fondue

My first experience with fondue was as a teenager on a school trip to Italy, Switzerland, and France. (Yes, I did indeed lose my fondue cherry in the Swiss town of Gruyere, and that is why I later grew up to be the ridiculous gourmand I am. (Read: food snob)). Later, fond memories include spending a week with a high school boyfriend's family in the french countryside- and eating fondue on a cold January night. They introduced me to the fun french way- or perhaps, it was just their fun way- of eating fondue: if you lost the bread off your fork, you had to basically complete a truth or dare. I remember being dared to go next door to a french farmer, and request, in french, to borrow a cup of sugar. I chickened out, but  it was a fun evening nonetheless!! (Du sucre, s'il vous plait?)

SO, when the ATX family decided to have a little Christmas Eve gathering, it seemed like this dish HAD to make an appearance! We dusted off the fondue pot and I went to look for the recipe.... only to discover that I neglected to write it out! So, re-contrsucted here, with the help of the internets, the joy of cooking, and believe it or not, the recipe that came with the fondue pot- is our fondue recipe (with a few updates!!)

1 loaf crusty french bread
3/4-1 lb Gruyere (shredded)
1/2 lb Emmenthaler Swiss (shredded)
1/2 lb Vacherin Fribourgeois
1 clove garlic, peeled and halved
1 1/4 cup - 1 1/2 cups dry white wine (Fendant, a swiss wine, or something like a Sauvignon Blanc)
1-2 tbsp cornstarch (add slowly until desired thickness)
2 tbsp Kirsch
lemon juice
salt and pepper

Directions:
Rub the inside of a pot or the fondue pot with the garlic.
Add the white wine to the pot and simmer over medium heat. Stirring constantly, gradually add the shredded cheese.
In a small bowl, mix the cornstarch and the kirsch. Stir it into the melted cheese mixture.
Season to taste with the sat, pepper, and lemon. If too thick, add additional wine.