INGREDIENTS

INSTRUCTIONS

(Note:  the above measurements are for each person. Multiply by your
number of guests.)  Grated and mixed half and half.  ** This is Swiss
cherry firewater:  clear, dry-tasting -- not "cherry brandy", which is
dark and sweet.  Most good liquor stores should carry it, at least one
of the US  brands like Hiram Walker, or else maybe Bols. The best
Kirsch is  "Etter" brand from Switzerland, but the odds of your finding
it are  minuscule. -- In Switzerland, fondue is usually perpared in a
"caquelon", an earthenware dish with a handle, glazed inside; but any
enamelled saucepan can be used, or a not too shallow fireproof dish.
Rub the inside of the pan with half a cut clove of garlic, and let it
dry until the rubbed places feel tacky. Put the wine in the dish and
bring it to a boil. Slowly start adding cheese to the boiling wine,
and stir constantly until each bit is dissolved, then add more.  When
all the cheese is in, stir the kirsch into the cornstarch well, then
add the mixture to the cheese and keep stirring over the heat until
the mixture comes to a boil again. Add freshly ground pepper and
nutmeg to taste.  -- Remove the dish to on top of a small live flame
(Sterno or alcohol burner) and keep it bubbling slowly. Bread should
have been cubed ~- about 1-inch cubes -- for spearing with fondue
forks and stirring around in the cheese.  The old custom is that if
you accidentally lose the bread into the cheese from the end of your
fork, if you're male, you have to buy a round of drinks for the  table:
if you're female, you have to kiss everybody. (Hmm.) .  Other fondue
info:  Do not drink water with fondue -- it reacts  unkindly in your
stomach with the cheese and bread. Dry white wine or  tea are the usual
accompaniments.  Another tradition:  the "coupe  d'midi", or "shot in
the middle", for when you get full: a thimbleful  of Kirsch, knocked
straight back in the middle of the meal, usually  magically produces
more room if you're feeling too full. Don't ask me  how this works...it
just does. -- The crusty bit that forms at the  bottom of the pot as
the cheese keeps cooking is called the  "crouton", and is very nice
peeled off and divvied up among the  guests as a sort of farewell to
dinner.  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
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Calories: 633
Calories From Fat: 24
Total Fat: 2.9g
Cholesterol: 0mg
Sodium: 4.7mg
Potassium: 194.2mg
Carbohydrates: 127.8g
Fiber: 4.2g
Sugar: <1g
Protein: 20.8g