Ingredients:
1 garlic clove, halved crosswise
1 1/2 cups dry white wine (preferably Swiss, such as Fendant)
1 tablespoon cornstarch
2 teaspoons kirsch
1/2 lb emmenthaler cheese, coarsely grated (2 cups)
1/2 lb gruyere, coarsely grated (2 cups)
1 1/2 cups dry white wine (preferably Swiss, such as Fendant)
1 tablespoon cornstarch
2 teaspoons kirsch
1/2 lb emmenthaler cheese, coarsely grated (2 cups)
1/2 lb gruyere, coarsely grated (2 cups)
Directions:
1 Rub inside of a 4-quart heavy pot with cut sides of garlic, then discard garlic.
2 Add wine to pot and bring just to a simmer over moderate heat.
3 Stir together cornstarch and kirsch in a cup.
4 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).
5 Stir cornstarch mixture again and stir into fondue.
6 Bring fondue to a simmer and cook, stirring, until thickened, 5 to 8 minutes.
7 Transfer to fondue pot set over a flame and serve with bread for dipping.
1 Rub inside of a 4-quart heavy pot with cut sides of garlic, then discard garlic.
2 Add wine to pot and bring just to a simmer over moderate heat.
3 Stir together cornstarch and kirsch in a cup.
4 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).
5 Stir cornstarch mixture again and stir into fondue.
6 Bring fondue to a simmer and cook, stirring, until thickened, 5 to 8 minutes.
7 Transfer to fondue pot set over a flame and serve with bread for dipping.
Accompaniment
cubes French bread, on fondue forks or long wooden skewer
cubes French bread, on fondue forks or long wooden skewer
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