Fondue Night!

Great wintertime supper, this.  The cheese fondue recipe is adapted from the Betty Crocker International Cookbook ca. 1980, a gift from my saintly grandmother when I was but a small child and the thing is so well-used at this point that very few of the pages are still in the binding. 

Fondue Supper

2 cups shredded Swiss (8 oz)
2 cups shredded Gruyere (8 oz)
1 tablespoon cornstarch
1/2 teaspoon minced garlic
1 cup dry white wine
1 tablespoon lemon juice
3 tablespoons dry sherry
1/2 teaspoon salt
A few turns black pepper

Toss the shredded cheeses with the cornstarch until coated.  Heat garlic and wine in a fondue pot on the stovetop over low heat, just until bubbles rise to the surface.  Do not boil.  Stir in lemon juice.

Gradually add cheeses, a handful at a time, stirring constantly over low heat until cheeses are melted and blended.  Stir in sherry, salt and pepper.  Remove fondue pot to holder and keep the cheese warm over a low flame.  (Stir in additional heated wine if fondue becomes too thick.)

Dippers:

Bratwurst
French bread, cut in 1" cubes
Roasted red potatoes

Additional accompaniments (I love how the bite of vinegary things cuts the richness of the cheese...):

Gherkins
Pickled onions
Salad of mixed greens with roasted beets, red onion, walnuts, goat cheese and red wine vinaigrette