Laurence Simon

INGREDIENTS:
1 garlic clove
2/3 cup dry white wine
1 lemon lemon juice
2 cups grated Gruyere cheese
2 cups grated Emmenthaler or Appenzeller
1 tablespoons cornstarch
1 shot glass Kirsch
1 pinch salt
1/4 teaspoon paprika
1/4 teaspoon grated nutmeg

DIRECTIONS:
Crush garlic and smear on sides of pot
Add white wine
Slowly boil, reduce to simmer

Add lemon juice
Add Kirch
Add salt

Slowly add in Gruyere and Emmenthaler, stirring in until it melts

Add paprika and nutmeg

Best with Pumpernickel, French, and Rye breads

INGREDIENTS:
8 oz. best-quality milk chocolate
2 tablespoons unsalted butter
pinch of salt
1/3 cup heavy cream
1 tablespoon good liqueur (Cointreau, Amaretto, etc.)

DIRECTIONS:
Chop butter
In a heavy saucepan, heat cream until very hot, stirring occasionally
Add about half the hot cream to the chocolate, salt and butter
Let stand for a minute, then whisk gently
Gradually whisk in remaining cream
Add liqueur and turn fondue into fondue pot, arranged according to manufacturer's instructions
Serve with fruits/cakes/cookies/etc. for dunking