Cheese Fondue
1 garlic clove, halved crosswise
1-1/2 cups dry white wine
1 TB cornstarch
2 tsp. Kirsch (optional)
2 cups (1/2 lb.) Emmental cheese, coarsely grated 2 cups (1/2 lb.)
Gruyère, coarsely grated
Rub inside of a 4 quart heavy pot with cut sides of garlic, then discard
garlic. Add wine to pot and bring just to a simmer over moderate heat.
Stir together cornstarch and kirsch (if using; otherwise, use water or
wine) in a cup.
Gradually add cheese to pot and cook, stirring constantly in a zigzag
pattern (not a circular motion) to prevent cheese from balling up, until
cheese is just melted and creamy (do not let boil). Stir cornstarch
mixture again and stir into fondue. Bring fondue to a simmer and cook,
stirring, until thickened, 5 to 8
minutes. Transfer to fondue pot set over a flame.
What to dip
Cubes of French bread
Cubes of apple and pear
Roasted potatoes
Julienned raw red bell pepper
Blanched broccoli florets
What to drink
Dry white wine such as dry Riesling or Sancerre German lager or
Saison-style ale Farmhouse cider Fino Sherry
Makes 6 servings.
There is only one happiness in life -- to love and to be loved.
*Angelique*
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