Cheese Fondue
Featuring Riesling or Sauvignon Blanc

According to the ultimate hostess, Martha Stewart, there are a few rules to follow at any fondue party: Rule 1: If a woman drops her bread in the fondue pot, she has to kiss every man at the table. Rule 2: If a man drops his bread in the fondue pot, he has to buy a bottle of wine for everyone at the table. Rule 3: If someone drops two pieces of bread in the pot, they have to plan the next fondue party. Martha's Tip: Make sure you invite men you want to kiss to your fondue party.

8 ounces Gruyere cheese, cut into 1/4-inch cubes (about 1 3/4 cups)

4 ounces aged Emmental cheese, cut into 1/4-inch cubes (about 1 cup)

2 tablespoons all-purpose flour

1/8 teaspoon cayenne pepper

1/4 teaspoon freshly ground white pepper

1 1/3 cups medium-bodied white wine, such as Riesling or Sauvignon Blanc

1 tablespoon kirsch (cherry brandy)

2 teaspoons freshly squeezed lemon juice

Sourdough bread, cut into 1-inch cubes (about 8 cups), for serving

Assorted vegetables, cut into pieces, for serving

Directions:

1. Toss cheeses in a medium bowl with flour, cayenne pepper, and white pepper to coat, and set aside. Heat wine in a fondue pot over medium-low heat until it starts to bubble, about 5 minutes.

2. Stir in cheese mixture, a little at a time. Stir in kirsch. Continue to cook, stirring, until cheese has melted, up to 20 minutes. Stir in lemon juice. The mixture should be smooth and almost bubbling. Transfer pot to its stand set over a burner. Serve immediately with bread and vegetables.

Serves 6

(Recipe and Photo from Martha Stewart)

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