Have a Fondue Party

These chocolate fondue pots will brighten any table and be a source of conversation while dipping fresh fruit into warm, thick chocolate. Yes you can have two pots going at one time especially if you have a large group.

• Strawberries, maraschino cherries, pineapple chunks, pound cake and marshmallows are just a few ideas as dippers for chocolate fondue.

16 oz. Chocolate (semi-sweet, dark or milk chocolate)

2 cups heavy cream

2 Tblsp. orange liqueur (optional) If you don't want to use liqueur, vanilla extract is fine just reduce the amount to 1 tsp.

I like to add a pinch of cayenne pepper.

Break chocolate into chunks, place in top of double boiler with heavy cream. Stir over low heat until mixture is combined then transfer to fondue pot. Keep warm during use.

Cheese fondue should be kept at a constant temperature to keep the mixture smooth and slightly thick but not so hot that it burns the bottom of the pot. Electric fondue pots have temperature control settings to maintain that perfect consistency.

½ lb. Swiss Emmenthal

½ lb. Gruyere

1 cup Chardonnay or any dry white wine

3 Tblsp. Kirsch (cherry brandy)

2 tsp. cornstarch

1 clove garlic, cut in half

Rub the inside of fondue pot with cut sides of the garlic. Discard garlic. Set fondue pot aside. Cut cheese into cubes and place in the top of a double boiler with ½ cup wine. Stir until cheese begins to melt, then gradually add another ½ cup wine. Dissolve cornstarch in the kirsch then add to cheese mixture. Stirring until mixture is thick and smooth. Transfer mixture to fondue pot. Sprinkle with grated nutmeg if desired. Keep warm during use.

Fondue is a French verb meaning 'to melt'!