Fondue - Swiss Cheese and Chocolate

Classic Swiss Fondue
1 clove Garlic, halved
1 cup White Wine, dry
1 tea. Lemon Juice
2 cups Gruyere Cheese, shredded
2 cups Emmental Cheese, shredded (If you can't find this simply double the amount of Swiss or Gruyere cheese used)
2 tea. Cornstarch
(2 tea Kirsch - I did not use this)
Pinch of Nutmeg, fresh, grated

* If you do not like the wine flavor, or need to make it alcohol free, you can substitute Chicken broth for the wine.

Rub the inside of the fondue pot with the cut clove of garlic.

Place the wine and lemon juice in the top of a double broiler. Once the liquid reaches a gentle boil stir in the grated cheese using a wooden spoon. Add it gradually to prevent lumping. Stir frequently until the cheese has melted.

In a small bowl mix the cornstarch with the kirsch or 2 TBL. of water. Mix until it is smooth. Stir this into the cheese mixture a few minutes before serving. This will thicken the fondue just slightly. Be sure to not let the fondue mix boil. Season with freshly ground pepper and nutmeg.

Serve with dipping items such as bread cubes, steamed veggies and the like.

Classic Chocolate Fondue
9 oz. Chocolate (we like a mix of milk and dark chocolates)
2/3 cup Heavy Cream

Use a knife to cut the chocolate up into small pieces. (You can use chocolate chips if you like. However, nicer chocolate will yield a smoother fondue) Place the chocolate and heavy cream in a microwave proof bowl. I find that a glass bowl works nicely. Microwave it for about 2:00 then stir to mix. If the chocolate is not completely melted microwave it for another 30 seconds, followed by more mixing. Please note that it is very easy to burn the chocolate in the microwave. Stirring each time will help reduce the likelihood of burning it. Serve the fondue with fun dipping items such as pound cake, fresh strawberries, dried mango slices, dried banana slices, fresh pineapple, marshmallows, etc.