We love cheese fondue, and there is no better time to enjoy it than at a Shavuot seudah. It’s easy to prepare, and I suggest having it at an evening meal with a big tossed salad.

We used to love the adventure of each having our own fondue forks and attaching our piece of toasted baguette (cut into cubes) into the fondue pot as we would spin it around to make sure that our bread cube would be covered with cheese. According to real fondue tradition there are rules and regulations if your bread falls into the pot, such as kissing the person sitting to your left or right, but with respect to all of us, I have ruled that this act can be excused.

Below are two great fondue recipes. Granted, this is difficult to serve for a large crowd unless you are using more than one fondue pot. Easily usable on Shavuot, as the sterno or candle below the fondue pot can be lit from a flame already lit for the chag. As well, it can just burn out and not be blown out.

To go with this, as mentioned, I would make a large salad, which for some reason I always dressed with Good Seasons Italian dressing. It just seemed to go really well, but I’m sure that any salad would be great. For further information please do not hesitate to contact me. The recipes below appeared in “The Fondue Cookbook,” edited by Beth Merriman

Swiss Fondue

Ingredients:

• 1 garlic clove
• 2 cups dry white wine
• 1 lb Swiss cheese coarsely grated (about 4 cups)
• 2 Tbsp cornstarch
• salt and pepper to taste, dash of nutmeg,
• 2 Tbsp of kirsch
• Bite-size pieces of French bread

1. Rub garlic over the inside of the fondue pot.

2. Pour in wine.

3. Combine shredded cheese with cornstarch.

4. When air bubbles rise to the surface of the wine, add a small amount of the cheese-cornstarch mixture and stir with a wire whisk constantly until the cheese is melted.

5. Add cheese very gradually, stirring constantly and making sure each addition is completely melted.

6. When the cheese mixture is smooth and starts to bubble lightly, add salt, pepper and nutmeg.

7. Slowly pour in kirsch, stirring until blended.

You’re ready to serve; stick your bread into the cheese mixture and savor the taste.

You’re done! Enjoy.

By Nina Glick