Cheese Fondue

My favorite type of eats are small bites. Nothing makes me happier than a good dip or a well made party snack. I started serving cheese fondue on New Year's Eve a few years ago and my kids have asked for it ever since. It's fun and easy to make. Everyone can tailor it to fit their taste and I can get them to eat a few more veggies. I usually serve french bread, sauted button mushrooms, steamed broccoli and small potatoes, sliced green apples, red bell peppers and cherry tomatoes, sliced salami.

Serves 4-6

1/2 pound of imported swiss cheese, shredded
1/2 pound Gruyere cheese, shredded
2 tablespoons cornstarch
1 clove garlic, peeled
1 cup dry white wine
juice of half a lemon
1 tablespoon cherry brandy(kirsch)
1/2 teaspoon dry mustard
pinch of nutmeg

In a small bowl, toss the cheeses with the cornstarch and set aside. Gently smash the garlic, keeping is whole and toss it into an electric fondue pot. Turn the heat up to medium and add the wine and lemon juice. Bring it up to a simmer and let it go for about 2 minutes. Remove the garlic. Add the cheeses into the simmering liquid. Stir gently until the cheese melts and the fondue just begins to bubble. Serve in a fondue pot or small crock pot.