Our Traditional Meal on Christmas Eve

My husband and I lived in Europe for several years before moving back to the States. One of my favorite treats in Switzerland was Fondue. So I started a new tradition, where on Christmas Eve, we have Fondue made from scratch. The Joy of Cooking is my bible in the kitchen, so I found the recipe there and enjoy the process every year. In addition, its fast and a fairly easy clean up.

FONDUE
Shred: 1 lb. Emmenthaler or .5 lb Emmenthaler and . 5lb Gruyere cheese
Rub a heavy saucepan with: A clove of garlic
Put into the pan: 2 cups of dry white wine
When this is heating uncovered, over moderately high heat, pour into a cup: 3 TBSP kirsch
Stir into the kirsch until well dissolved: 1 tsp cornstarch

By this time the wine will begine to show small foamy bubbles over its surface. When it is almost covered with theis fine foam, bu is not yet boiling, add the coarsley shredded cheese gradually stirring constantly. Keep the heat high, but do not let the fondue boil. Continue to add the cheese until you can feel a very slight resistance to the spoon as you stir. Then still stirring vigorously, add the kirsch and cornstarch mixture. Continue to cook until the fondue begins to thicken.

Add to taste: Nutmeg, white pepper, or paprika.

Quickly transfer it to a heatproof heavy pan and place the container over an alcohol lamp or in a fondue pot or a chafing dish. Or use an electric skillet adjusted to low heat. After this transferral the cooking continues on low heat and the guests take over.

In our house, one of the guests is in charge of ripping up the bread into bite size pieces and placing it in a beautiful handmade ceramic bread basket we bought on our honeymoon in Crete. Another guest cuts up strawberries and pears. The five year old is not allowed near the fondue forks.