Though spring is not “fondue season” in the most technical sense, I personally feel every day of the year should qualify! One tradition that cannot be missed any time I travel to Toronto is to indulge in my friend’s delicious fondue. Brad is not very fond of cheese (I know, I know – its horrifying) – so I rarely make fondue at home. The positive side of that coin is that when I do get to indulge, it is a true treat! My friend, in yet another guest post, has shared her fondue recipe – I can guarantee it is delicious!

Ingredients:

• 2 cups Gruyère
• 2 cups Emmentaler
• squeeze of lemon
• 2/3 cup dry white wine
• 1 clove garlic
• 1 tbsp cornstarch
• 2 tbsp kirsch, cognac, or scotch whiskey
• nutmeg
• salt
• pepper

1. Run clove of garlic around sides and bottom of pot. Add white wine and lemon. Bring to a boil.
2. Once boiling turn down to medium and begin adding handful of each cheese. Stir continuously until melted, then continue adding until all cheese is melted.
3. Mix together cornstarch and liquor in a cup and add 1 tbsp at a time into fondue.
4. Add a dash a nutmeg and salt and pepper to taste.
5. Transfer to fondue pot and serve with cubed bread, grilled vegetables, green salad.