Yield: 6 servings
Measure | Ingredient |
---|
1 Garlic clove, cut in half
2 c Dry white wine, Neuchatel, ~ Rhine or Chablis
1 lb Emmenthaler or Gruyere, or a ~ mix, finely cut not grated
3 tb Corn starch
3 tb Kirsh or brandy
Salt
Black pepper
1 pn Nutmeg
2 Loaves crusty French or
Italian bread (baguettes)
Rub an earthenware casserole or chafing dish or fondue pot with cut garlic. Pour in wine and bring to a simmer over low heat; DO NOT BOIL.
Gradually stir in cheese bits (grated cheese tends to lump). When melted, stir in corn starch that has been dissolved in Kirsh. Add salt, pepper and nutmeg; stir and bring to a simmer. Keep cheese bubbling lightly over LOW heat or it will toughen.
If it becomes too thick, add a little preheated wine. If it separates, add ½ teaspoon of corn starch dissolved in a little wine, then warm slightly.
Serve with bread cubes that guests can spear on fondue forks, then dip into the cheese mixture. Serve a tossed salad on the side and offer fruit for dessert. Accompany with Kirsh, neuchatel wine or beer.