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Snack O’ Lantern Fondue


  • 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


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.