All the way from the Savoy region of France, comes a variation on a fine eating tradition.

INGREDIENTS:
12 ounces Tomme cheese or Beaufort, grated
12 ounces Gruyere cheese, grated
12 ounces Emmental cheese, grated
6 glasses of dry white wine
2 shots kirsch liqueur
1 clove garlic, peeled and crushed
White pepper
1 or two baguettes or one large loaf of French bread
1 egg

DIRECTIONS:
One day ahead of making the fondue, cube the bread and allow it to dry at room temperature. Rub the bottom and sides of the fondue pot with garlic. Add the wine. On a stove-top or grill burner slowly bring to a soft boil. Add cheese stirring slowly with a wooden spoon.

Before the cheese is completely smooth, remove from burner and place on your lit fondue burner. Season with white pepper and add the kirsch liqueur stirring carefully. When cheese has melted and the mixture is smooth and creamy. Serve cubes on bread on fondue forks.

When cheese is almost gone, break the raw egg into the and stir quickly into the cheese. Allow to cook for about a minute add as many bread cubes as you may have left over and turn into the cheese and egg mixture. Extinguish the burner or remove from heat and serve the mixture with forks or on knife ends.

Here is a basic fondue recipe that emphasizes the flavor of the two selections. It’s the combination that makes it work.

INGREDIENTS:
8 ounces Swiss Cheese
4 ounces Gruyere cheese
1 Tablespoon cornstarch
1 clove garlic
3/4 to 1 cup white wine
1 Tablespoon kirsch
French bread or baguettes sliced into cubes

DIRECTIONS:
Grate both cheeses and mix with cornstarch. Cut garlic clove in half. Rub one half of the garlic over the inside of the fondue pot. Chop or mince the other half and add to the pot.

Add the wine and heat slowly until wine starts to bubble. Slowly add the blended cheese and cornstarch. Stir constantly until it melts. When the mixture is smooth, add the splash of kirsch. Pass out the fondue forks and skewer bread and dip in the cheese.

Attributed to: More recipes for the little pal of that ol’ Raclette of mine.

I often wondered if you can manage Raclette on a grill, until I found Raclette trays without the plastic handles.

INGREDIENTS:
Small potatoes
Small pickled corn
Pickled onions or cocktail onions
Cornichons (baby gherkins)
Small slices of fresh baguettes
Raclette cheese 8 or 12 ounces to a pound, depending on the quantities above

DIRECTIONS:
Scrub the baby potatoes and cook ahead with the skin on. Arrange on the Raclette trays or use small grill proof saucers or trays. Add the corn, onions, and pickles. Place a slice of cheese over the top, and cover the grill until the cheese is melted.

Serve immediately while the cheese is bubbling and hot. You can also place larger slices onto a grill proof platter in the middle of the grill. Grill the baby vegetables to one side and let folks add them to their plate and carve with a knife or large spoon as much melted cheese as they like.

Serve both ways on top of or next two quick toasted bread slices.

Goes great with a cordial of Traditional Swiss or German Gheist

Attributed to: My Raclette