Grab the Sterno and heat the pot. Fondue's hot all over again.

By Julia Dowling Rutland styling by Julia Dowling Rutland and Mamie Walling
June 05, 2006
Jean Allsopp

It's easy to poke fun at fondue. Last popular in the era of shag carpet and harvest gold appliances, it passes in and out of fashion like miniskirts and stiletto heels, but it never disappears entirely. Why? The luscious dish is easy to prepare and downright delicious.

Traditional Swiss fondue consists of three main ingredients that always marry well-wine, cheese, and bread. In our recipe, grated Emmentaler and Gruyère melt in bubbling white wine. Add a slurry of cornstarch for thickening and cherry brandy for flavor. The result is a rich, molten mixture perfect for dunking chunks of good French bread.

For the main course, sweet and tangy grilled shrimp are served fondue-style, with long skewers for dipping into a trio of flavorful sauces: citrus-chipotle, chimichurri, and blonde barbecue.

A smooth dark-chocolate fondue finishes the meal. Offer this dessert with a variety of dippers, such as pound cake or fresh fruit, and sprinkle with toasted almonds and coconut. Use any leftovers to top ice cream.