Cheese Fondue

Cut sourdough bread into bite-sized cubes, and toast lightly.

Cut soft pretzels into bite-sized pieces.

Cut apples into bite-sized cubes.

Cut pears into bite-sized cubes.

Set aside dried apricots.

Steam or lightly blanch Brussels sprouts

Cut broccoli into bite-sized florets, and steam or lightly blanch.

Cut cauliflower into bite-sized florets, and steam or lightly blanch.

Clean asparagus, cut into bite-sized pieces, and steam or lightly blanch.

Steam new potatoes.

Set aside grape or cherry tomatoes.

Set aside baby carrots.

Cut radicchio into narrow wedges.

Cut fennel into thin slices.

Slice kielbasa into bite-sized pieces

Cook steak, and cut into bite-sized cubes

Cut salami into bite-sized cubes.

Cut cured ham into bite-sized cubes.

Set aside cornichon pickles.

Bake or boil new potatoes.

Arrange all on a serving platter.

Peel 1 medium clove garlic, and cut in half crosswise.

Measure 1 cup of dry white wine.

Grate 1/2 pound of Emmentaler cheese, and place in a large mixing bowl.

Grate 1/2 pound of Gruyère cheese, and add to the bowl with the Emmentaler.

Add 1 tablespoon of cornstarch to the bowl with the cheeses.

Toss the cheeses to combine and evenly coat with cornstarch.

Squeeze 1 tablespoon of lemon juice into a small bowl.

Add 1 tablespoon of kirsch to the bowl with the lemon juice.

Kosher salt and freshly ground white or black pepper

Rub the cut faces of the garlic cloves around the inside of a fondue pot.

Add wine and heat over medium-high heat until steaming.

Remove the pot from the heat and reduce the heat to low.

Off the heat, add a handful of cheese and whisk until it is melted.

Working over low heat, add cheese a handful at a time, whisking until mostly melted before adding next handful.

Continue until all cheese is melted into the wine, forming a smooth, glossy melted cheese sauce, about 10 minutes; it is very important that the fondue stay below a simmer once you start adding the cheese, or there’s a risk it could break.

Stir in lemon juice and kirsch, if using, until fully incorporated.

Season with salt and pepper.

If not already in a fondue pot, transfer fondue to a fondue pot to keep it warm and melted at the table.

Serve with toasted bread cubes and lightly blanched vegetables for dipping.

If the fondue begins to thicken too much, add a small splash of wine to loosen it.