Yield: 6 servings
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 cornstarch
3 tb Kirsh or brandy
salt
black pepper
pinch 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 1/2
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.