Warm up with a dip into fondue

Try a restaurant feast with cheese, beef or chocolate at home.

From Swiss winter classic to the centerpiece of American fondue restaurants, melted cheese pleases by simply dipping into it with bread or almost anything savory. Kirsch is a type of brandy made from cherries that gives some additional flavor to fondue, and is said to make the cheese more digestible. If you can’t find kirsch, you can substitute brandy or cognac, or simply leave it out.

1 garlic clove, halved

1 pound Gruyere cheese,

grated

½ pound Emmenthal cheese,

grated

1 cup dry white wine 1 tablespoon plus 1 teaspoon

cornstarch

1 teaspoon fresh lemon juice 1 ½ tablespoons kirsch Freshly ground pepper Freshly grated nutmeg

Rub the inside of an enameled cast-iron fondue pot with the garlic clove and discard. Add the grated Gruyere and Emmenthal, combine with the wine, cornstarch and lemon juice and place on the stove over medium heat, stirring occasionally, until the cheeses begin to melt, about 5 minutes. Add the kirsch and a generous pinch each of pepper and nutmeg and cook, stirring gently, until creamy and smooth, about 10 minutes.

Set the fondue pot on a stand and light the burner underneath, keeping the flame low. If you are using an electric fondue pot, follow the manufacturer’s instructions.

Serve with crusty bread and anything from charcuterie and roasted potatoes to sliced apples, gherkins and pickled onions.

Serves 4.

Per serving: 764 calories (percent of calories from fat, 69), 49 grams protein, 6 grams carbohydrates, trace fiber, 54 grams total fat (32 grams saturated), 178 milligrams cholesterol, 920 milligrams sodium.

PHOTOS BY CHRIS HUNT FOR THE ATLANTA JOURNAL-CONSTITUTION Chocolate fondue is an American tradition and is often paired with fruits, while pound cake is a welcome addition.

Classic cheese fondue can be served with sliced apples, crusty bread, gherkins and pickled onions, but possible pairings are limited only by the imagination.

Beef fondue goes well with a variety of veggies and sauces.

CHRIS HUNT FOR THE AJC Classic cheese fondue can be served with sliced apples, bread, gherkins and pickled onions, but possible pairings are limited only by imagination.