One year!

Douglas and I were happy to celebrate our one-year wedding anniversary yesterday. We had a low-key celebration, attending church in the morning and relaxing at home in the afternoon and evening. I fixed a special fondue dinner with imported Swiss gruyère and emmentaler cheeses. For dunking, we had French bread chunks, broccoli, cauliflower, apples, and pears. No photos to share because it all disappeared too quickly! ;-) However, I can share the recipe.

• 1-3/4 c. dry white wine
  
• 2 cloves garlic, minced
  
• 3/4 lb. imported Swiss cheese, grated (about 3 c.)
  
• 2 T. flour
  
• 2 T. butter
  
• 2-6 T. heavy cream
  
• salt and freshly ground pepper
  
• 3 T. kirsch
  

Place the wine and garlic in a medium saucepan. Reduce to 1-1/3 c. by boiling. Strain out the garlic and return to the saucepan. In a small bowl, mix the cheese thoroughly with the flour. Add the cheese to the pan a little bit at a time, stirring constantly until all the cheese is in the pan. Stir until smooth, without letting it boil. Mix in the butter and the cream, a tablespoon at a time, until the proper consistency is achieved. The fondue should be thick enough to coat the spoon heavily, but not so thick that it clings to the spoon solidly. Season with salt and pepper. Stir in the kirsch. Transfer to fondue pot and dip away!

(For the pregnancy version of this, I just leave out the kirsch -- I think the wine is cooked long enough that it's no longer a problem. If you want to avoid it altogether, you could probably use chicken broth instead.)