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Fond of fondue?, some tips for you

Winter is the perfect time for fondue, a fun '70s fad that's enjoying a resurgence. Invite a few friends – no more than four to six, so everyone can reach the pot – and make it a party.

Fondue originated in Switzerland as a way of using hardened cheese and dry bread. Melted Appenzeller, Emmentaler and/or Gruyere is combined with white wine for acidity and kirsch (cherry brandy) for a hint of sweetness. Diners use long forks to dip in bread or vegetables.

The burner of a fondue set may be fueled by denatured alcohol, fuel paste or electricity. If you don't have a set, use a stoneware casserole dish preheated in a 250-degree oven. It will hold the heat for 30 minutes. Or set an earthenware or enameled cast-iron casserole on a hot plate heated to its lowest setting.

Here are more tips:

• Don't use reduced-or no-fat cheeses. They don't melt well.
  
  
• Stir constantly as you melt the cheese, reaching into the “corners” of the pot.
  
  
• Don't let the cheese boil or it will seize up and turn lumpy. If that happens, briskly whisk in a tablespoon of lemon juice or vinegar.
  
  
• If the mixture is too thin, stir in more cheese or a bit more cornstarch dissolved in a little wine. If it's too thick, add more wine.
  
  
• Besides bread, good dippers include cherry tomatoes, mushroom caps, broccoli and cauliflower florets and steamed new potatoes or baby carrots.
  
  
• To serve, set the fondue pot in the center of the table with a tray underneath to protect from the heat and catch drips. Place your dippers nearby.
  
  
• Besides a long-handled, color-coded fondue fork, give each guest a table fork and a plate. It's best to dip with the fondue fork, remove the dipper to the plate and eat it with the table fork. That keeps things sanitary and minimizes the chance of burns.
  
  
• For optimal dipping, move your fork in a figure eight. That keeps the fondue stirred and coats the dipper efficiently. And remember: No double dipping!
  
  
• When the pot is almost empty, scrape out the crust that has formed on the bottom and divide it among your guests for a final, savory mouthful.
  
  

Try this Classic Swiss Cheese Fondue

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