A few months ago, I started getting together with a group of friends for meals at each other’s houses. We met once at Paz’s, where she gave us a wonderful lesson on Lebanese food. Later it was Victoria’s turn, and Indian was her theme. For our third dining adventure, we focused on fondue and I volunteered to cook the cheese fondues (we also had chocolate – it was sooooo yummy!).
\nI made a traditional cheese fondue and a cheddar one. We all liked the cheese fondue much better. I used a pretty standard recipe, but I did skip the kirsch – not only is it hard to find, but it made little sense to buy a whole bottle when the fondue only uses a shot.
\nTraditional Cheese Fondue<\/b><\/p>\n
-1\/2 lb Havarti
\n-1\/2 lb Gruyere
\n-1\/2 lb Emmental
\n-2 tbsp. cornstarch
\n-2 cloves garlic, cut in two
\n-1 glass white wine
\n-3 tbsp. cognac<\/p>\n
Shred the cheeses, put in a bowl, add the cornstarch and mix together. Set aside.<\/p>\n
Rub the garlic on the interior of the fondue pot and leave in. Add wine and heat until boiling. Add the cheese, a handful
\nat the time, stirring until it melts. Add the cognac. <\/p>\n