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Reply to "Fondue help "
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[quote=Anonymous]Simmer a cup or so of white wine with a crushed garlic clove in it until the alcohol has simmered off and it smells good. Stir in a pound of grated cheese, half Gruyere and half Emmenthaler. (Gruyere has the stronger flavor and Emmenthaler has the meltier texture.) That's it. We use that amount for a family of four, but feel free to expand the quantity ad lib. Rather than fuss with sterno, we just make it in a heavy Le Creuset pot that holds the heat really well, so we don't have to keep it over a flame at the table. If you do as we do, you may want to take it back to the stove for a brief rewarming/remelting about ⅔ of the way into the feast, while everybody digests the first round and prepares to get the last of the melty goodness out of the pot for the final round.[/quote]
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