Fondu

Thanks, Rebe, for the fondu dish for my birthday. Great gift! And well crafted, too. It's enamel over iron (just like Le Crueset). That means you can heat it on the stove and then take it directly over to your table. (I used sterno. *Reminder* make a trip to get real fuel gel). Here's the recipe I used (adapted from the recipe that came with the set):

• 2/3 pound cheese (Jarlsburg)
• 1 cup white wine
• 2 t cornstarch
• 1/4 C brandy
• garlic
• nutmeg
• S&P

Rub the dish with sliced garlic. Pour in wine and boil. Add cheese and stir. Mix brandy with cornstarch (original recipe had called for Kirschwasser) and add to mixture. Here served with broccoli, and apples.

Simple dessert: rice crispy treats dunk in melted Nutella.