Cheese Fondue

Rach shows you how to make fondue the way the Swiss do, with garlic and a touch of brandy.

For ideas on what foods to dip, Rach likes to use the following: 

• Torn breads, per 4 cups use 2 tablespoons EVOO, melt in 2 tablespoons butter, add torn bread and turn to coat evenly, season with kosher salt and pepper, and roast at 400˚F to brown until crispy and golden.
• Garlicky sausages, simmered to cook through, then casings crisped in lightly oiled cast iron or nonstick skillet. Slice 1-inch-thick on a slight bias cut.
• Sirloin tips, patted dry and well-seasoned with salt and pepper, cooked in a little olive oil in cast iron skillet over medium-high heat.
• Large white mushroom caps, cooked in EVOO and butter to brown, add salt, pepper, fresh thyme, finish with brandy or sherry and let it absorb.
• Pearl onions, blanched and peeled, cooked in butter and water or chicken stock until very tender, top with a sprinkle of sugar, salt, white pepper and chopped fresh parsley.
• Baby white-skinned potatoes, boiled in salted water until just tender, 7 to 8 minutes.
• Blanched and cold-shocked vegetables: broccolini florets, cauliflower florets, radishes, asparagus trimmed of tough ends.
• Grape or cherry heirloom multicolored tomatoes