It is said that the great French gourmet Jean Anthelme Brillat-Savarin brought the concept of fondue to the United States after the French Revolution. Since then, the fondue party has become a post-ski tradition.

If you want the fondue party sans ski slopes, it can be used as the basis for just about any small gathering, especially during cold weather. The most important thing one needs to know when preparing fondue, is that it is only as good as the type of cheese you put in it. Since cheese is the main ingredient and possibly the only dish being served, don’t get the bargain bin cheese.

This is a very fun and interactive dish that is great for intimate parties. Guests are invited to dunk their bread in with a fondue fork that is included with most fondue kits.

The trick to keeping the cheese in motion so the oil doesn’t separate, is to swirl your fork in a figure eight pattern when dunking. The dunkers should stab the chunks of crusty French bread through the soft part to secure a firm hold in the crust. If the fondue has gotten too thick, keep a little warmed wine and add it to the fondue, if nescessary.

Here a a few fondue recipes to get you started. Try serving them with a simple green salad and a hot apple cider.

Easy Fondue

2 Tablespoons butter

1 small clove garlic

1 tablespoon flour

1/4 teaspoon salt

dash of cayenne

1 cup milk

1 pound pasteurized processed

Swiss cheese, shredded

Melt butter or margarine with garlic in small saucepan over low heat. Blend in flour, salt and cayenne. Stir in milk and cook, stirring, until slightly thickened. Gradually add cheese and stir until completely melted. Transfer the mixture to a preheated fondue pot to keep warm.

Neufchatel Style Fondue

1 lb. Swiss cheese grated or finely cut

1 clove fresh garlic,minced

1 teaspoon cornstarch

3 tablespoons Klrsch

2 cups dry white nine

Nutmeg, pepper or paprika to taste

2 loaves Italian or French Bread

Place garlic in Medium saucepan. Pour in wine and set over medium heat. When wine is heated to point that air bubbles rise to the surface, add cheese by handfuls, stirring constantly with wooden fork or spoon. Keep stirring until cheese is melted. Dissolve cornstarch in Kirsch (or brandy), add to cheese mixture. Stir again for about 2 or 3 minutes adding nutmeg, pepper or paprika to taste. Serve bubbling hot.

Fondue Gruyere
Use natural Gruyere cheese instead of Swiss. This makes a sharper tasting fondue.