Cheese Fondue  

Ingredients:
1 clove garlic, cut in half
2 cuts light dry white wine (Riesling, Chablis)
1/2 pound imported Swiss cheese, shredded
1/2 pound Swiss or Danish Gruyere, shredded
NOTE: I have substituted regular cheddar and swiss for these two ingredients, but be careful in heating.
1 tbsp cornstarch
1 tsp dry mustard
3 tbsp kirsch (optional)
Nutmeg and pepper (optional) to taste
1 loaf french bread, cubed
2-3 small red apples, cubed
2-3 broccoli and/or cauliflower spears, cut so that strong stalk remains on each piece.

Directions:
Rub the fondue pot with the cut garlic. Add wine and heat slowly until bubbles form and slowly rise to the surface. Combine cheeses, cornstarch and mustard in a bowl. Slowly add this mixture to the heated wine, stirring continuously until all the cheese is melted and blended into a smooth sauce. Stir in other ingredients and bring to a slow boil (hot enough to keep the sauce bubbling slowly, but not so hot that the cheese separates.)
Place trays of bread, apples, broccoli and cauliflower on the table around the fondue pot.

If fondue gets too thick, thin with heated wine.