Yield: Makes 4 dinner size servings Active Time: 30 min Total Time: 30 min Ingredients - Garlic (1 large clove halved crosswise, 2 cloves pressed)
- 1 1/2 cups dry white wine
- 1 tablespoon cornstarch
- 2 teaspoons kirsch or pear schnapps
- 1/2 pound Emmentaler cheese, coarsely grated (~2 cups)
- 1/2 pound Gruyère, coarsely grated (~2 cups)
- Fresh ground pepper
- 2 French Baguettes
Also required: - Fondue pot (or 4qt saucepan)
- Fondue stove (alcohol or Sterno stove with stand)
- Wooden spoon
- Fondue forks
Directions - Stir together cornstarch and kirsch in a cup. Add some pepper.
- Rub the inside of the fondue pot with cut sides of garlic, then discard the garlic.
- Cut the baguette into ~1/2" cubes and set it aside.
- Add the wine to the pot and bring it to a simmer over moderate heat.
- Add the pressed garlic.
- Gradually add the grated cheese to the pot, stirring constantly in a zigzag pattern (not a circular motion) to prevent cheese from clumping, until the cheese is just melted and creamy (do not let it boil at this stage).
- Stir the cornstarch mixture again and stir it into the cheese.
- Bring the fondue to a simmer and stir it until thickened (about 8-10 minutes).
- Transfer the fondue pot to the fondue stove. Keep stirring.
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