Step 1

Take each cut of meat that you have decided on, equalling about 2-3 lbs in total, and pat dry.  You want to ensure that there is no excess liquids surrounding the meat, as it can cause splattering when it hits the hot oil.  Cube into bite sized pieces. Aim for 3/4 inch cubes- 1 inch cubes. You want them easy to handle and guide onto your fondue forks, and not so small that they will slip off into the oil, or overcook too quickly.Also, when cubing, cut off any excess fat, as this will cause burning in the oil.

Step 2

Place each type of meat into a separate container, seal and refrigerate till ready to use.

Step 3

Spoon or pour the various sauces you are using into small containers and cover with plastic wrap. Store in the fridge till needed. You really only need about 3-4 tbsp of each sauce, to go around. Don't use too many sauces. Four is ideal.

Step 4

About a half hour before you want to eat, measure out your oil in the fondue pot you are using. Try to ensure that it is solid pot, and has a lip at the top, to prevent hot oil from splattering. You want to leave a good 1.5 to 2 inches at the top free, so don't over fill. Most oil fondue pots are designed to sit on glass burners of ranges, as well as gas ranges these days. They are usually made from heavy steel or enamel coated cast iron.

Step 5

Using medium heat (no hotter) slowly bring the oil to a gentle simmer. You should eventually start to see it 'shimmer'. You can test it by taking a small piece of bread on a spear and placing it into the oil. If it starts to sizzle (without going crazy!) then the oil is ready to go.

Step 6

When the oil is almost ready, bring out your meat and sauce containers. Spread them out around the fondue stand in the middle of your table. Each meat bowl should have forks for serving, and each sauce should have its own spoon.

Step 7

Plates: Instruct everyone that they can take a variety of raw meat and place it on one corner of their plate. But once cooked, they should keep another section free for this. And in the bottom part of the plate they can spoon out some of the sauces for dipping.

Step 8

Set up the flame of your fondue burner sitting on the bottom of your fondue stand according to the directions it came with. You can adjust the heat with the cover of the fondue flame holder.

Step 9

Using oven mitts, carefully bring the oil over to the stand, and place it over the flame, ensuring that the pot is stable and secure.

Step 10

As your guests start to cook each piece of meat, watch the flame and oil. If there is too much sputtering etc, drop the flame somewhat.

Step 11

You will find that each person will like their meat differently. So pay attention to how long it takes to cook your cubes. I find for red meat, I only need a few seconds (truly, I like it blue rare!) Others will want it in there longer.

Step 12

You may find that if the pot is filled with speared meat, the oil will take longer to heat up. Just be patient and have some salad!

Step 13

Or you may find that your flame will die out. If this is the case, have someone remove the hot oil pot (using oven mitts) and place it on a cutting board. Then remove the fondue flame holder and refill with fuel. (I do this in the kitchen to keep the fuel away from the meat and other food) Light with a match and return it to the stand. Replace the pot and continue eating!

Step 14

Have a bread bowl or basket ready with the cubed bread.

Step 15

Take the garlic slices and rub the inside of your cheese fondue pot. This pot is different from an oil pot. It is usually wider and flatter, and either cast iron, baked clay or enamel. This pot cannot sit directly on the stove. Discard the garlic.

Step 16

In a bowl, combine the cheeses, nutmeg and cornstarch.

Step 17

In a separate medium sized cooking pot, bring the wine to a rolling simmer over medium heat on the stove.

Step 18

Once the wine is heated through and simmering, slowly add one handful of the cheese mixture. Using a spoon, stir in a figure eight motion until it is completely melted. Add another handful of cheese and repeat. Continue until all the cheese has been incorporated and has become a smooth mixture. It should be pleasantly bubbling. Add the kirsch and stir for another five minutes or so. Season with salt and pepper.

Step 19

If you find it too thick, you can thin it out with a touch more wine.

Step 20

Set up your fondue stand and the fuel container according to the directions. When the flame is ready, transfer the cheese from the stovetop pot to the garlic infused fondue pot. Set it up on the stand.

Step 21

Spear a cube of bread and insert into the cheese. Using a figure eight motion, get some cheese to cover the bread and carefully plop it into your mouth! I say carefully because the fork and the cheese may be hot!! The figure eight motion ensures that the cheeses keep well mixed and will not separate or stick to the bottom of the pot.

Step 22

Adjust the flame if you find the cheese is starting the scorch at the bottom of the pan.

Step 23

See blog post for more details