Gooey Melted fondue

There nothing tastier than melted cheese covering chunks of crusty bread. Unless it's cubes of pound cake, bananas or strawberries dipped in melted chocolate. Last night at our Culinary Club meeting, we sampled both. One demonstration centered around the Classic Swiss Fondue made by melting lots of shredded Emmenthaler and Gruyere cheese into white wine, such as a Sauvingnon Blanc. This recipe is yummy beyond compare!  
  
Here is the complete recipe for you to try: 

Classic Swiss Fondue-Courtesy of Cheryl Vassiliadis
1/2 lb Emmenthaler Cheese-shredded
1/2 lb Gruyere Cheese- shredded
1 clove fresh garlic
 2 cups dry white wine
1 Tablespoon lemon juice
2 Tablespoons cornstarch
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3 Tablespoons Kirsch
1/4 top white pepper
Pinch of grated nutmeg

Rub inside of pan with the garlic clove. Heat up the white wine and lemon juice, but do not boil. Slowly add cheese and melt while stirring. Slowly add remaining ingredients while stirring to combine. Serve with cubes of crusty bread. 

And for the chocoholics among you, this is also very, very decadent.

Chocolate Fondue-Courtesy of Cheryl Vassiliadis

1 12-ounce bag semi-sweet chocolate chips

¾ cup heavy cream

1 Tablespoon Cognac liqueur or brandy

Over low heat or in the microwave warm the cream for about one minute. Add the chocolate chips and stir until melted. Add Cognac and blend. Transfer to small fondue pot to keep warm. Serve with pound cake, bananas, strawberries, large marshmallows and pretzel sticks.