Geneva-Style Fondue
Serves 12
This recipe will make enough fondue to keep two fondue pots bubbling. With a cocktail party, it's best to try to set up two fondue stations to keep from creating a bottleneck.
In a large saucepan over medium heat, bring wine to a simmer. Add shredded cheese in several batches, stirring each batch in a figure-eight motion until the cheese has melted.
When all the cheese has been incorporated, add the morels and garlic. Simmer, stirring, for 2–3 minutes.
Dissolve cornstarch in Kirsch. Add to fondue mixture. Turn up heat and cook fondue until bubbly. Stir in nutmeg and black pepper.
Remove from heat. Pour fondue into 1 or more fondue pots and set over heat source.
Place fondue forks, bread basket, and veggie platter nearby.
The Staff of Life
Nothing says abundance like a big basket of mixed breads. Line a basket with large colorful napkins and place soft pretzels, breadsticks, crisp flat-breads, and mini baguettes around the edge. Fill the center with cubes of sourdough, marble rye, multi-grain, pumpernickel, and hearth-baked Italian breads.
