Traditional fondue

1 servings

Ingredients

Quantity Ingredient
1½ cup Gruyere; grated
1½ cup Emmental; grated
½ cup Appenzeller; grated
2 tablespoons Cornstarch; or all-purpose
; flour, up to 3
1 Clove garlic; halved
1 cup Dry white wine
1 teaspoon Fresh lemon juice
Splash kirsch
1 pinch Nutmeg
Freshly ground black pepper; to taste
Crusty bread; cut in large cubes

Directions

1. In a medium-sized bowl, combine the three cheeses and toss with the cornstarch.

2. Rub the inside of a fondue pot with the garlic halves. Add the wine and heat over medium heat until hot, but not boiling. Stir in the lemon juice and kirsch.

3. Add a handful of cheese at a time to the wine mixture, and stirring constantly with a wooden spoon, wait for each portion of cheese to melt before adding the next. Continue stirring until the cheese is completely melted, bubbling gently, and has the appearance of a light, creamy sauce.

Season to taste with pepper and nutmeg.

4. Remove the pot from the heat and place over an alcohol safety burner set on a table. Adjust the burner flame so the fondue continues to bubble gently. Serve with plenty of crusty bread cubes.

Copyright credit: 1996 by Steven Jenkins © 1997 Lifetime Entertainment Services. All rights reserved.

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