On the Menu: Traditional Swiss Fondue

Each Thursday this column is brings you a new recipe to try. At MJANE we love good food. Whether it’s a dinner dish, cocktail, or desert, we hope you love the recipe of the week as much as we do. Try it out over the weekend, or sketch it in to your weekly meal plan. We hope it adds quality and depth to your cooking routine, and elevates a typical mealtime, bringing satisfaction to the soul.

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Swiss Fondue

A traditional dish from Switzerland that's not only easy and fun to make, but also fun to eat with family and friends. Celebrate the Swiss national holiday, First of August, with this classic that will warm you up from the inside out.

What you'll need:

• A fondue pot set like this one, which includes the pot, stand, burner, and forks.
• Canned ethanol gel chafing fuel, to put in the burner under your fondu pot. Try this one from Williams Sonoma, or find cans of the chafing fuel on Amazon.
• 2 packs of Fondue cheese, found at World Market in the Swiss food section.
• 1-2 Baguettes
• 2 cloves of fresh, minced garlic
• Nutmeg
• White wine

Directions:

First, cut the baguette into 1-2 inch pieces. Put in a bowl on the table for later.

Next add your minced garlic to the fondue pan and place it over the stove on medium heat.

Add the packets of fondue cheese to the pot. Once the cheese has begun to melt, stir continuously.

Stir in a splash of white wine, and a dash of nutmeg for flavor.

Once the cheese is smooth in consistency, it's ready to move to the table! Place the fondue pot on the stand. Use a lighter to ignite the chafing fuel in the burner below. This will keep the fondue warm and of good consistency while you are eating.

Use the long fondue forks to pick up a piece of bread and stir it in the pot. Add the leftover wine to your guests' glasses and enjoy!

(Tip: sprinkle spices like nutmeg, pepper, or paprika onto your plate and dip your cheese covered bread into it for some extra flavor!)