Fondue!

Fondue, which in translation literally means "melted", is a traditional French meal of melted cheese into which a variety of foods can be dipped. Traditionally with a cheese fondue one can dip skewered bread, veggies, and ham or cured meats. The particular variety we have chosen to make is a mushroom fondue, using two cheeses from the Alps, Gruyere Savoirade and Emmental. These cheeses are not particularly special here in France and are more of an everyday variety. Fondue is less about the cheese and more about the sharing of this special meal. It is important that the cheese stay heated and fluid or lets just say that skewers that go into the pot come out leaving their chunks of bread or vegetables behind. On the particular evening that we partook in this experience, something was bound to go wrong. Everytime we plugged in the heated plate for the fondue pot a fuse would blow (electricity here in France is a bit intresting for us foreigners). It is always important to be able to improvise and this evening was no different. After rigging up a contraption of candles and a metal strainer we were ready to go. This is a delightful meal to share with good friends and lots of wine.

Ingredients:
Mushrooms
Emmental Cheese
Gruyere Cheese
French Bread
Lemon
Cornstarch
Nutmeg
Kirsch
Dry White Wine
Garlic

*In preparation, cube French Bread and place on baking sheet and toast until slightly golden (optional). Slice mushrooms and squeeze 1 whole lemon on top, toss. Slice both cheeses into small cubes and set aside.

Instructions:
Peel two cloves of garlic. Crush garlic and season the fondue pot with this by rubbing the garlic cloves on the inside of the pot. Remove most of the garlic, leaving some behind to perfume the cheese. Place cubed cheese into pot along with a good cup of the white wine. Turn on heat to very low setting and stir continuously to prevent cheese from burning. Place a tablespoon of cornstarch into a ¼ cup of the kirsch. Grate ½ clove of nutmeg (known as muscade here in France) into mixture, stir and pour into pot. Continue to stir vigorously, turning up the heat slightly as cheese begins to melt. Continue to stir until everything becomes liquid. It may be necessary to add some additional wine to create the right consistency, so go for it. Add mushrooms and continue to stir. Once desired consistency is reached remove from flame and place fondue pot onto heating plate. Voila!

Bon Apetite.