Fondue Recipes

1/2 Pound grated Gruyere cheese (rind removed)
1/2 Pound grated Emmentaler cheese (rind removed)
1 clove garlic
1 Cup dry white wine
1 Tablespoon fresh lemon juice
3 1/2 Teaspoons cornstarch
pepper and nutmeg to taste

Classic Chocolate Fondue Recipe:

3/4 Cup heavy cream
12 Ounces bittersweet or semisweet chocolate (finely chopped)
1 Tablespoon Cognac, liqueur or brandy (depending on your taste)

Pick the proper fondue for alcohol. For this we will be using a basic cheese fondue recipe.

Rub the inside of a medium saucepan with the peeled garlic clove for traditional swiss cheese fondue recipe. This is to get the garlic taste throughout the pan and into the cheese. Leave it in for only a matter of a minute or less. Once the garlic has been used, toss it out. Once this is done, add the wine and lemon juice first and bring it to a simmer over medium heat.

Toss the garlic from the pan once it has saturated it completely for taste.

Place the pan back on medium heat.

In most recipes for fondue, the alcohol for things like cheese and meat fondues, the alcohol is added near the first steps, cooking off portions of the liquor but keeping the flavor. In sweet recipes, such as chocolate the alcohol is added near the end, more to give the taste of the liquor in the desert.