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Cheese Fondue Course: Appetizers Cuisine: Swiss Serves: 6 Main ingredient: Gruyere cheese Ingredients: 1 garlic clove, halved crosswise 1 1/2 cups dry white wine (preferably Swiss, such as Fendant) 1 tablespoon cornstarch 2 teaspoons kirsch (optional) 1/2 lb Emmental cheese, coarsely grated (2 cups) 1/2 lb Gruyère , coarsely grated (2 cups) Accompaniment: cubes of French bread on fondue forks or long wooden skewers Special equipment: a fondue pot Instructions: 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 (optional) 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 and serve with bread for dipping. Gourmet, February 1966 |