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1 clove garlic, peeled and slice in half 1 1/2 c. dry white wine (like Sauvignon Blanc) 1/2 lb. Emmenthaler cheese, shredded 1/2 lb. Gruyere cheese, shredded 1 Tbsp. cornstarch 1 Tbsp. Kirschwasser (cherry brandy) Rub a garlic clove all over the inside of a heavy-bottomed saucepan. Pour in wine and heat over medium heat to a simmer. Place shredded cheese in a bowl and sprinkle with cornstarch. Toss to coat evenly. Gradually add the cheese to the wine, in 3 to 4 batches. Stir continuously in a figure-eight motion to ensure smoothness. Turn heat to medium high, add Kirschwasser and continue stirring until smooth, about 5 minutes. Remove from heat, place in fondue pot and serve with your choice of dippables. Enjoy a taste of tradition! French fondue enthusiasts break an egg and stir it into the last bit of melted cheese to extend their cheesy dippin’ pleasure. Bon appetite! Dippables Artisan baguette Steamed baby red potatoes, sliced in half Oven-roasted button mushrooms Steamed broccoli florets Steamed asparagus spears Smoked all-natural ham Pears Apples |
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