Ingredients
1 Jack-O-Lantern, large enough to hold your fondue pot and stand
1 large clove garlic, smashed and peeled
1 1/2 cups dry white wine
8 ounces Gruyere cheese, shredded
8 ounces Emmenthaler cheese, shredded
1 tablespoon cornstarch
1/2 cup Kirschwasser cherry brandy
1 tablespoon lemon juice
1/2 teaspoon freshly grated nutmeg
White pepper or cayenne, a pinch to taste
Serve with any or all of the following:
Baby skinless hot dogs (preferred brand Hebrew National)
Marbled rye bread, cubed
Blanched broccoli
Giardinera
Radishes
Blanched asparagus, white and green
Blanched green beans
Pretzel rods
Directions
Rub the inside of a small pot with the smashed garlic clove then discard.
Add wine to the pot and bring up to a bubble over medium heat. Reduce the heat to a simmer and add the cheese in handfuls. Stir constantly, melting the cheese as you add it, stirring in a figure-eight pattern with a wooden spoon.
When all the cheese has been fully incorporated, stir the cornstarch into the brandy with a fork until smooth; add brandy mixture into the cheese slowly. Add the lemon juice and season the fondue with nutmeg and white or cayenne pepper, to taste.
Transfer the fondue to a fondue pot and place it on the stand inside the Jack-O-Lantern.
