Batter for Shrimp, Chicken OR Vegetable Fondue

    1 garlic clove, halved
    2¼ cups dry white wine
    6 cups (1½ lbs.) shredded Swiss cheese
    ¾ teaspoon baking soda
    2 tablespoons flour
    ¼ teaspoon cayenne pepper
    2 dashes garlic salt
    3 tablespoons Kirshwasser or brandy

  1. Rub inside of Fondue Pot with garlic clove halves. Discard garlic.
  2. Pour wine into Fondue Pot. Heat at SIMMER setting until wine bubbles, about 4 to 5 minutes. Do not allow wine to boil.
  3. In bowl, toss cheese with baking soda and flour.
  4. Add cheese mixture, ¼ cup at a time, to hot wine. Stir in figure-eight motion until evenly blended and melted.
  5. Add cayenne pepper, garlic salt and Kirshwasser or brandy. Stir until blended. Heat 5 minutes to develop flavors. Keep setting at SIMMER.
  6. For serving, spear cubes of rye or French bread with fondue forks. Dip into fondue and swirl in figure-eight motion.
    Makes 6 to 8 servings.