Fondue

Shopping list
Cheese fondue:
½ lb grated Gruyere cheese (rind removed)
1/2 lb grated Emmentaler cheese (rind removed)
1 clove garlic
1 cup dry white wine (Sauvignon Blanc, California Riesling, Chenin Blanc, or Swiss Fendant.)
1 tablespoon fresh lemon juice
3 ½ teaspoons cornstarch-- Maicena
 Bread

1. Rub the inside of a medium saucepan with the peeled garlic clove. Throw away the garlic. Add the wine and lemon juice and bring to a simmer over medium heat.
2. In a medium bowl, mix the Gruyere and Emmentaler cheese with the cornstarch and toss. Stir the cheese mixture into the wine one small handful at a time. Make sure each handful is completely melted before adding another. The fondue can bubble a bit, but don't let it boil. Season with the nutmeg and pepper.
3. Transfer to a cheese fondue pot and keep warm with burner. Serve right away.




Meat fondue:
Beef tenderloin or sirloin-
Shrimp
Oil (vegetable, canola, peanut etc.)

Heat the oil, up to 350. Dip the meet, and fry until you get yout meet to the point you want. Dip inot some souce.