So simple, so satisfying!

Ingredients:

• 1 garlic clove
• 2 c white wine
• 4 c cheese, grated (1 pound) Elemental or Gruyere
• 3 T flour
• dash of nutmeg
• 6 T Kirsch
• salt and pepper to taste
• 1 loaf sour dough French bread cubed

Instructions:

1. Peel garlic and rub over the bottom of earthenware casserole or chafing dish (or fondue pot).
2. Pour in the white wine and heat very slowly.
3. Mix cheese with flour.
4. When air bubbles rise to the surface of the wine add a handful of cheese and stir constantly until cheese is melted.
5. Continue adding handfulls making sure each is completely melted before adding another.
6. Stir constantly.
7. When cheese mixture is smooth and starts to bubble add salt and pepper to taste and a dash of nutmeg.
8. Slowly pour in kirsch, stirring constantly until blended.
9. Cut bread into bite size pieces, each with an edge of crust.
10. Place pot on the table and grab a long fork, skewer bread and dip.

Serves: 2 big eaters

Notes:

• If fondue becomes too thick, thin with a little warm white wine.
• You also can use a fairly decent domestic Swiss cheese.
• I usually do the melting stuff on the stove rather than over sterno/alcohol burner.  Easier to control heat. Keep warm on table burner.
•With the advent of Melting Pot type restaurants we now serve many things to dip: shrimp, sausage, broccoli, asparagus, potatoes, apples, etc.  Let your palate run wild!

Source: Sunset Cookbook (the original one)