Cheese Fondue

Cheese Fondue

8 ounces aged Gruyère cheese, cut into 1/4-inch cubes (about 1~2 cups)
4 ounces aged Emmental cheese, cut into 1/4-inch cubes (about 1 cup)
2 tablespoons all-purpose flour
1 teaspoon cayenne pepper

1/4 teaspoon freshly ground white pepper
1 cup medium-bodied white wine, such as Riesling or Sauvignon Blanc
1 tablespoon kirsch (cherry brandy)
2 teaspoons fresh lemon juice
1 baguette, cut into 1-inch cubes (about 8 cups)
3 Granny Smith apples, whole or cored and sliced
4 red pears, whole or cored and sliced
Red and green seedless grapes

Toss cheeses in a medium bowl with flour, cayenne pepper, and white pepper to coat, and set aside. Heat wine in a fondue pot over medium to low heat until it starts to bubble, about 5 minutes. Stir in cheese mixture, a little at a time. Stir in kirsch. Continue to cook, stirring, until cheese has melted, up to 20 minutes. Stir in lemon juice. The mixture should be smooth and almost bubbling. Transfer pot to its stand set over a burner. Serve immediately with bread and fruit for dipping.

...from my younger sister's friend's mom who got it from a cooking magazine.

Corn Bread

Corn Bread

Ain’t nothin’ wrong with that…

1 ¼ corn meal
¾ cup flour
2 teaspoons baking powder
1 teaspoon salt
1 ½ buttermilk
1 egg
A lump of shortening or butter (Or bacon fat if you prefer)

Put the lump of shortening into a cast iron skillet and put it in a 400° oven.

Mix dry ingredients, the add egg and buttermilk. Mix well. Take skillet out of oven and coat the pan with the melted shortening. Drip the rest into the batter, then mix. Pour the batter into the skillet. Cook at 400° for about 20 minutes. Take it out and flip the bread. Put it back in for another 5 minutes or so, until the other side is browned.