Ingredients

Fondue Dipper Options: 

• 8-10 cups cubed, pieces of sourdough, rustic white and whole grain or rye, lightly toasted 
• 2 pounds sirloin tips, cut into generous bite-sized pieces
• Salt and pepper or steak seasoning
• Olive oil cooking spray 
• ¼ cup brandy or ½ cup sherry 
• 2 packages garlicky sausages, a couple of links, sliced into ¾ to 1 inch pieces 
• 1 ½ to 2 pounds medium to large Crimini mushrooms, whipped clean with a damp cloth
• 1 ½ pounds small whole baby white or Yukon potatoes, cooked in boiling water until just tender
• Blanch vegetables of choice in boiling water until tender, stop the cooking by dropping in ice water.  Drain and transfer to a serving platter.  My favorites are cauliflower florets, radishes and pearl onions, but broccoli and green beans are popular too
• 1 jar of Cornichons, drained
• Mustard of choice

Fundue:

• 12 ounces Gouda, red wax removed and discarded, grated on the large holes of box grater
• 12 ounces Gruyere, rind removed and discarded, grated on the large holes of box grater
• ¼ cup cornstarch 
• 1 clove garlic, cut in half 
• 2 cups Sauvignon Blanc 
• 2 tablespoons lemon juice  
• 2 tablespoons Kirschwasser
• Nutmeg, freshly grated 
• White pepper 

Directions

In a bowl toss the shredded cheeses with cornstarch and reserve.

Prepare your dippers.

For beef: Over medium high heat, in a large skillet with olive oil, cook beef stirring occasionally until brown and cooked to your desired doneness.  When beef is ready, deglaze the pan with brandy or sherry. Remove beef from skillet to serving platter.

For sausages: Heat a skillet over medium high heat with about ¼ inch of water, add the sliced sausage, and a little spray of olive oil.  Cook, stirring every now and then until the water has evaporated and the sausage becomes lightly browned, remove from the skillet to a serving platter.

For the mushrooms: heat a large skillet with some EVOO over medium high heat, add the mushrooms and cook stirring every now and then until the mushrooms are lightly browned.  Season with a little salt and pepper and add to a serving platter.

For the Fundue:

Rub the inside of a cast iron fondue pot with halved clove of garlic, cut side making contact with the inside of the pot.  Discard clove once done.  Add the wine and lemon juice and bring up to a simmer, over medium heat.  Turn heat down to medium low, add the Kirsch and cornstarch coated cheese. Continuously stir in a figure 8 motion until all the cheese has melted. Remove from the heat and season with a little white pepper and nutmeg. Place fondue over lit sterno and surround with dippers of choice.