Fondue is one of my favorite dinners – never the same twice if you vary the cheese and wine and bread.  Great for leftover bits of cheese.

Ingredients:

• 1 garlic clove, cut in half
• 2 c white wine
• 1 Tab lemon juice
• 1 lb swiss cheese, grated (4 cups)
• 3 Tab flour
• 1 Tab kirsch or brandy
• 1/2 tsp ground pepper
• 1/2 tsp nutmeg
• 1c tomato sauce
• baton of French bread cut into l inch cubes. (You want lots of crust)

Directions:

1. Rub the garlic on the inside a heavy sauce pan then discard.
2. Warm up the wine and lemon juice on low heat. Do not let it boil.
3. In a separate bowl or plastic bag, mix the cheese and flour.
4. Gradually add the cheese mixture to the pot, one handful at a time.
5. When all the cheese has melted, add the Kirsch, pepper, salt and nutmeg.
6. Add the tomato sauce.
7. Pour into fondue pot.
8. Place fondue pot over low flame.
9. Serve with bread cubes.

Serves: 6 (or 8 – 10 for Gourmet with second fondue)

Source: bestfondu.com

Comments: If fondue is too thick add warm wine.  If the fondue is too thin, add flour dredged cheese.

Reminder – use the fondue fork to dip, not eat.