Fond of Fondue

Toast bread cubes, if desired**. Set aside. In a large mixing bowl toss cheese with cornstarch and pepper. Set aside. In a large saucepan heat wine over medium heat just until it simmers; reduce heat to low. Let simmer, uncovered, for 5 minutes.

Whisk cheese mixture, 1/2 cup at a time, into wine until nearly melted. Whisk in half-and-half or light cream. Heat through. Transfer to fondue pot. Keep mixture warm over fondue burner. As fondue stands, it may thicken. Stir in 1 to 2 tablespoons of warmed half-and-half or light cream. Use bread cubes and/or vegetable pieces for dipping. Makes 12 main-dish servings.

Clean and peel 2 pounds root vegetables, such as parsnip, daikon, potatoes, fennel, and/or carrots. Cut into 1/2-inch-thick slices. Cook, covered, in a small amount of salted boiling water for 8 minutes or until crisp tender.

Drain; rinse with cold water. Drain on paper towels. Serve immediately or cover and chill. Let stand at room temperature for 20 minutes before serving.

Preheat oven to 350 degrees F. Spread bread cubes in a shallow roasting pan. Bake, uncovered, for 10 minutes or until golden, stirring once.