Traditional Swiss Cheese Fondue

This is a family tradition, especially in Winter around the holidays. It's really fun for a casual gathering or as an appetizer. 

Traditional Swiss Cheese Fondue

• 1 clove garlic
• 1 ½ pounds grated Alpine cheeses–¾ pounds Gruyère and ¾ pounds Emmentaler*
• 1 ½ Tbsp cornstarch
• Juice from ½ lemon
• 1 cup dry white wine, I recommend Sauvignon Blanc for its high acidity
• 1 ½ Tbsp Kirsch, also called Kirschwasser, it’s a clear cherry brandy**
• Fresh ground pepper
•  Fresh grated nutmeg

Instructions        

• Rub inside of the fondue pot with the garlic glove, coating the inside. Discard remains of the clove. Light the burner and out the pot in place.***
• Combine the grated cheeses and toss with the cornstarch.
• Add the cheese to the pot in handfuls along with the lemon juice and wine. Slowly stir the cheese as it melts before added more. This takes about 10 minutes. When the cheese is melted and the sauce is smooth, add the kirsch, pepper and nutmeg.
• Use bread chunks, apples, pears, baby carrots, or cauliflower for dippers.

Notes:

* I recommend equal parts Gruyère and Emmentaler. However, if you want you can add other Alpine cheeses, like Swiss or Comté, or other high-quality firm Alpine cheese. You can use one or any combination. Also, be sure the cheese is grated so it melts easily and doesn't overcook.

**The Kirsch can be omitted, but it is tradition. You could also use try apricot, pear, or apple, if you want.

***If you don’t have a fondue pot you can make the sauce on the stove in a heavy cast iron pot on medium-low heat.

Cream Cheese Shortbread with Toasted Pecans

I made these for the annual holiday cookie exchange. They're very simple, yet yummy. I didn't get a picture, because I forgot...

Cream Cheese Shortbread with Toasted Pecans

Ingredients:

• 1 cup pecans                    
• 2 cups all-purpose flour
• 1 teaspoon table salt
• 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
• 3/4 cup sugar
• 1 teaspoon vanilla extract

Instructions

• Preheat the oven to 350 degrees F.
• In a medium bowl, whisk together the flour and salt. Add the chopped pecans, and stir to combine.
• In the bowl of an electric mixer fitted with the paddle attachment, beat together the butter, cream cheese, and sugar on medium speed until the mixture is light yellow and fluffy, about 3 minutes. Scrape down the sides of the bowl with a rubber spatula. Add the vanilla and mix on medium speed for 1 minute. Reduce the mixer speed to low, add the flour mixture, and mix for 20 seconds. Take the mixing bowl off the mixer and finish mixing the dough with a rubber spatula.
• Scoop out a small round of dough, about 1 1/2 tablespoons in size. Roll the scoop into a ball, place it on a parchment paper-lined baking sheet, and gently press the ball. Repeat, leaving 1 inch between cookies.
• Bake the cookies for 14 to 16 minutes, until they are light brown around the edges. Transfer the cookies to a wire rack and let them cool.

Note: You can also use Walnuts