My first memory of fondue was a fondue party my cousin Kathleen had in the 70's. I thought it was so chic and cool.   I hosted my first fondue party two summers ago at my summer home in the Catskills. I searched the internet and found this classic fondue recipe from the New York Times (Dining and Wine section, January 2008).  The first time I used a regular pot and made it on the stove top. It turned out fine, but we had to keep heating it up.  Since then I have graduated to a fondue set, which has a fuel dish to keep it warm without reheating.  The first few times I made this recipe I grated the cheese by hand.  This was both painful (when my knuckles hit the grater) and time consuming.  Now I use a food processor- not only is it easy and fast, but the pieces of cheese are all uniform and melt better.  Don't use the shredded cheeses you can buy in the grocery store, because they use preservatives to prevent the cheeses from clumping in the bags and you don't want that in your fondue.  Since my first party upstate, I've made this fondue for dates, book clubs and most recently it was requested by Sara for her tree trimming party.  I always stick to this recipe, but occasionally will throw in some cheddar I have in my fridge.  You can dip any number of things in the delicious cheese.  I'm a fan of cooked small potatoes, cut up olive bread and baguettes, green apple slices and par boiled carrots and broccoli.  It's delicious and a crowd pleaser! Maybe you're having friends over for the holidays?  This is an easy and satisfying dish to leave out.
Happy Holidays!

http://www.nytimes.com/2008/01/23/dining/231arex.html?emc=eta1

Classic Fondue

1 small garlic clove, halved
1 cup dry white wine
3/4 pound Gruyère cheese, grated
3/4 pound Emmenthaler, raclette or Appenzeller cheese, grated
1 1/2 tablespoons cornstarch
1 to 2 tablespoons kirsch (optional)
Kosher salt, to taste
Freshly ground black pepper, to taste
Freshly grated nutmeg, to taste (optional)
Crusty bread cubes; steamed broccoli or cauliflower; carrot, celery or fennel sticks; cubed apple; seedless grapes; clementine sections; cubed salami, soppressata or kielbasa; roasted chestnuts and/or dried apricots, for serving.

1. Rub cut side of garlic on inside of large Dutch oven or heavy-bottomed saucepan, preferably cast iron, rubbing the bottom and halfway up the sides. Add wine and bring to a simmer over medium-high heat.
2. Meanwhile, in a large bowl, toss cheeses with cornstarch. Add a handful at a time to simmering wine, stirring until first handful melts before adding next. Reduce heat to medium and stir constantly until cheese is completely melted. Add kirsch, if using, and heat until bubbling, about 1 to 2 minutes. Season with salt, pepper and nutmeg, if desired. Serve with crusty bread and other accompaniments.
Yield: 6 main course servings or 10 appetizer servings.