Ingredients

• 1 garlic clove, halved
• 1 1/2 cup dry white wine
• 12 ounces Gruyere cheese, shredded
• 8 ounces Emmentaler cheese, shredded
• 4 teaspoons cornstarch
• 1 teaspoon dry mustard powder
• Crusty bread cubes for dipping

Instructions

1. Toss the shredded cheeses in a large bowl with the cornstarch and dry mustard.
2. Rub the bottom and sides of fondue pot with cut side of garlic halves.
3. Add the wine and heat to a strong simmer. Lower heat to medium.
4. Add cheese one handful at a time, stirring constantly with a wooden spoon.
5. Stir until each handful melts before adding another handful. The mixture will slowly thicken.
6. When all the cheese has melted, place the fondue pot onto stand and light the fuel can.

By KathyMillerTime

Ingredients

• 1 clove garlic, peeled and halved
• 1 cup Italian white wine (Pinot Grigio)
• 1 1/2 cups grated Fontina cheese
• 1 1/2 cups grated Swiss or Emmentaler cheese
• 1/2 cup grated Pecorino Romano cheese
• 2-3 tablespoons all-purpose flour or cornstarch
• 1/2 cup Pesto sauce

Basic Pesto

• 2 cups fresh basil leaves
• 4 cloves garlic, chopped
• 1 cup walnut meats
• 1 cup extra virgin olive oil
• 1 cup freshly grated Parmesan cheese
• 1/4 cup freshly grated Romano cheese
• Salt and pepper to taste

Instructions

1. Rub a fondue pot with garlic. Pour in the wine and heat over medium-low heat until hot.
2. Toss the cheeses with the flour to coat. Add the cheese, a handful at a time, to the wine, stirring constantly and waiting until each handful melts before adding the next.
3. Transfer to fondue pot stand, lighting the fuel can.
4. Just before serving, swirl the pesto over the top of the fondue in a decorative pattern.
5. Serve with bread cubes or vegetables...And dip away.

Basic Pesto

1. Process the basil, garlic, and walnuts in a food processor fitted with a steel blade.
2. With the machine running, pour in the oil in a thin, steady stream.
3. Add the cheeses, a big pinch of salt, and freshly ground pepper. Process briefly to combine.
4. Remove to a bowl until ready to use.

Notes

The freshly made Pesto is nice especially if using on a pasta dish, but if you are short on time, buy one already made in your local grocery store. The fondue does not require a large amount....Sometimes easy can be better.

By KathyMillerTime
Adapted from The Silver Palate Good Times Cookbook

Ingredients

• 1 teaspoon vegetable oil
• 1/2 cup chopped sweet onion
• 1/4 cup choppped red bell pepper
• 1 jalapeno pepper, seeded and finely chopped
• 1/2 teaspoon kosher salt, divided
• 1/4 cup dry white wine
• 1 1/4 cups half and half
• 8 ounces cream cheese, cut into 6 pieces
• 8 ounces cheddar cheese, shredded
• 8 ounces crab meat, picked through
• 1 teaspoon Old Bay seasoning
• 1/2 teaspoon Worcestershire sauce
• 1/2 teaspoon Dijon mustard
• Crusty bread cubes for dipping

Instructions

1. Set the fondue pot over medium heat and add the oil. Once the oil is hot, add the chopped vegetables and 1/4 teaspoon of the salt.
2. Cook until the vegetables have softened, about 5 minutes.
3. Add the white wine and cook until it has evaporated. Stir in the half and half. When warm whisk in the cream cheese one piece at a time until melted.
4. Add the cheddar cheese one handful at a time, whisking to combine.
5. Once the cheese has melted, stir in the crab, Old Bay, remaining salt, Worcestershire and Dijon.
6. Taste and adjust seasoning.
7. Place the fondue pot on the stand. Light the fuel can and slowly adjust to the lowest flame.
8. Serve hot

By KathyMillerTime