Rather fond of fondue!

Okay, our kitchen isn't as cramped as it used to be but I still look for easy ways to entertain without taking too much time or space. For the Autumnal Equinox we celebrated by having ten people over for fondue! The beauty of fondue is all of the side items can be prepped ahead of time and it really is conducive to mingling groups of friends.

Here's the menu:

Traditional Swiss Cheese and White Wine Fondue with French bread, onion bagels, grapes and Granny Smith apples
Beer Fondue with Swiss & Sharp Cheddar with with French bread, onion bagels, and kielbasa. Caesar salad
Pinot Grigio Sparkling cider
Dessert: Sorbet and wafer cookies

Ahead of time: Cube the French bread, cut the bagels into 1/2" thick rounds. Rinse the grapes, stick them back in the fridge in a colander with paper towels underneath. Cube the kielbasa. Shred the cheeses. Chill the wine. Make sure you have the sterno or candles needed to keep the fondue pot on the table properly heated.

Gadget tip: A large lazy susan will make it easier to serve all the components of the fondue. The lazy susan can be turned while people are dipping their goodies in the cheese.

Etiquette tip: Some people haven't fondued (surely a verb even if spell check thinks not) before so its nice to give a few pointers on the methods of dipping and twirling and also, the golden rule of fondue...if you drop your bread in the cheese, you must kiss the person sitting next to you.

Recipes

TRADITIONAL SWISS CHEESE FONDUE
1 split clove of garlic
1 c. dry white wine
1 lb. Swiss cheese, grated
2 tsp. cornstarch
3 Tbsp. vermouth
Dash nutmeg

Rub pot with garlic, add wine and vermouth and heat on stove until bubbles begin to rise. Do not boil. Toss cheese with cornstarch and add to hot wine, a handful at a time, cooking over low heat until cheese is melted and smooth, stirring constantly with wooden spoon. Add nutmeg. Light burner, set pot on unit, spear bread with fondue fork and dip away.

BEER CHEESE FONDUE

1 sm. clove garlic, halved
3/4 c. beer (Sam Adam's Octoberfest)
8 oz. Swiss cheese, grated
8 oz. grated Sharp Cheddar cheese
1 tbsp. flour

Rub inside of saucepan with garlic. Discard garlic. Add beer, heat slowly. Coat cheese with flour. Adding slowly to beer. Stir constantly until bubbly. Transfer to fondue pot. If too thick add warm beer.