Classic Fondue

I love to make fondue! It’s such a fun, interactive, easy, impressive meal!
I love to serve lots of different things to dip in addition to the traditional bread. Mini potatoes, grapes, apples, broccoli, green beans, green olives and cornichon pickles.
Classic Fondue:
1 clove of garlic peeled ( I usually use at least 3)
1 c. dry white wine
1 T. fresh lemon juice
8 oz. Gruyere cheese (about 2 ½ c.)
8 oz. Emmentaler cheese (about 2 ½ c.)
3 oz. Appenzeller cheese (about ½ c.)
4 t. corn starch
1 T kirsch
Touch of nutmeg and ground pepper
Rub the inside of your fondue pot with the garlic, add wine and lemon juice and bring to a warm simmer. Toss the shredded cheeses with the corn starch and add small batches to the simmering wine, stirring constantly in a figure 8 pattern. Once all the cheese in incorporated and melted, add the nutmeg and pepper and enjoy immediately.

Cheddar Fondue

It’s a tradition for me – to make Cheddar fondue on Halloween (because it’s orange) Rachel Ray has my favorite recipe here. 
I serve this fondue with:
cooked, sliced brats,
cooked fingerling potatoes (because they look like fingers!)
pumpernickle pretzels from Trader Joe's
any yummy bread cubed up