Snack O’ Lantern Fondue

• 1 Jack-O-Lantern, large enough to hold your fondue pot and stand
• 1 large clove garlic, smashed and peeled
• 1 1/2 cups dry white wine
• 8 ounces Gruyere cheese, shredded
• 8 ounces Emmenthaler cheese, shredded
• 1 tablespoon cornstarch
• 1/2 cup Kirschwasser cherry brandy
• 1 tablespoon lemon juice
• 1/2 teaspoon freshly grated nutmeg
• White pepper or cayenne, a pinch to taste

Serve with any or all of the following:

• Baby skinless hot dogs (preferred brand Hebrew National)
• Marbled rye bread, cubed
• Blanched broccoli
• Giardinera
• Radishes
• Blanched asparagus, white and green
• Blanched green beans
• Pretzel rods

Rub the inside of a small pot with the smashed garlic clove then discard.

Add wine to the pot and bring up to a bubble over medium heat. Reduce the heat to a simmer and add the cheese in handfuls. Stir constantly, melting the cheese as you add it, stirring in a figure-eight pattern with a wooden spoon.

When all the cheese has been fully incorporated, stir the cornstarch into the brandy with a fork until smooth; add brandy mixture into the cheese slowly. Add the lemon juice and season the fondue with nutmeg and white or cayenne pepper, to taste.

Transfer the fondue to a fondue pot and place it on the stand inside the Jack-O-Lantern.