Well, my kids are now fondue converts.LOL I hadn't made a fondue in years, and this sounded a classic rendition - and it is. The kirsch is invaluable in achieving the 'right' taste, imo. Used crusty bread, steamed new potatoes and cornichons (baby gherkin dills).
Hello ElleFirebrand, this sure brought back some wonderful memories! We used dry toasted pumpernickel bread, the small dill pickles were unbelievable because they were nice and crisp, we used fruits, vegetables & hard salami sticks - it was wonderful! We used my fondue pots from who knows when, that my daughter had stored - there were three different sets - so we used three different types of fondue! Thank you for posting, Manami ;)