WILLIAMS SONOMA FONDUE RECIPES

Steps:

• Preheat an oven to 350°F.
• Arrange the bread cubes in a single layer on a baking sheet and toast in the oven until golden, 6 to 8 minutes. Set aside.
• Rub the inside of a heavy 2-quart saucepan with the cut sides of the garlic halves; discard the garlic. Set the pan over medium-low heat and melt the butter. Add the flour and dry mustard and whisk until blended. Whisk in the wine and bring to a simmer. Reduce the heat to low and add the cheeses in small handfuls, stirring until creamy and smooth, about 4 minutes. Stir in the kirsch, nutmeg, pepper, paprika and salt.
• Assemble the fondue pot, add the cheese fondue to the pot and keep warm according to the manufacturer's instructions. Serve with the toasted bread cubes and individually marked fondue forks for dipping. Serves 4 to 6.
• Williams-Sonoma Kitchen

Steps:

• In a bowl, toss the three cheeses with the cornstarch. Set aside.
• In a saucepan over medium heat, melt the butter. Add the shallot and sauté until tender, about 3 minutes. Add the kirsch to the pan. When it comes to a simmer, whisk in the cream, mustard and nutmeg. Lower the heat to medium-low and add a third of the cheese mixture. Cook, stirring, frequently, until the cheese is melted. Repeat twice more to add the remaining cheese mixture, stirring after each addition until all of the cheese is melted. Season with salt and pepper.
• Transfer the mixture to a fondue pot and keep warm according to the manufacturer’s instructions. Serve with the vegetables and bread cubes alongside for dipping into the cheese with individual fondue forks. Serves 6.
• Williams Sonoma Test Kitchen