Recipe for 9 people and 2 pots: ~ 5 people/pot

Fondue

Gruyere

18 oz

9 oz/pot

Emmental

18 oz

9 oz/pot

Dry White Wine

18 oz

9 oz/pot

Kirsch

4.5 oz

2.3 oz/pot

Corn Starch

2.3 Tbs

1.2 Tbs/pot

Garlic

6.75 cloves

3.4 cloves/pot

Dinner

French Baguette

6 loaves

3 loaves/pot

Salad

9 servings

1 /person

Wine

6 bottles

2 glass/person

Dessert

Apple Pie

2 pies

1 servings/person

Ice Cream

2 pints

1 scoops/person

Kirsch

9 oz

1 oz/person

Coffee

9 servings

1 cups/person

Instructions:

Make sure your caquelon (or pot) burner is ready to go at the table with plenty of fuel. The Fondue will be prepared on your stovetop.

Rub the inside of the caquelon with the garlic (peeled and crushed) and leave in bottom.

Add all but a half glass of wine and heat gently while stirring.

When the wine is hot, Add the cheese in small amounts while stirring.

Lower the heat and add the corn starch mixed with the half-glass of wine.

Keep stirring until all the cheese is melted and beginning to simmer. Do not boil.

Add the Kirsch!

Have your guests ready at the table with the burner lit. When your Fondue is ready, take it to the table and let the burner keep it bubbling.

Some add a dash of Black Pepper or Nutmeg on the surface of the cheese before delivering to the table.

See Fondue Folklore to start the meal properly and explain the important rules!

In Case of Emergency...

If too thick, add heated wine.
If too thin, add cheese or a little more corn starch.
If fondue separates, stir. Or, try a few drops of lemon juice and stir. Or try 1 Tsp corn starch and 2 Tbsp wine and stir.
There is no such thing as a bad fondue! (well, see Folklore)