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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This is a excellent party dish! Ingredients:
2 tsp. of kirsch |
1/2 lb of emmenthaler cheese, coarsely grated (2 cups) |
1/2 lb of gruyere, coarsely grated (2 cups) |
1 clove of garlic--halved crosswise |
1 1/2 c. of dry white wine (preferably swiss, such as fendant) |
1 tbsp. of cornstarch |
Directions:
1. First you rub inside of a 4-quart heavy pot with cut sides of garlic, then throw away garlic.
2. Then add your wine to pot and bring just to a simmer over moderate heat.
3. Next you can sir together cornstarch and kirsch in a cup.
4. You want to gradually add cheese to pot and cook, stirring constantly in a zigzag pattern -don't let this boil.
5. Now you stir cornstarch mixture again and stir into uour fondue.
6. Next bring fondue to a simmer and cook this while stirring, until thickened approx. 5 to 8 minutes.
7. Finally you want to transfer to fondue pot set over a flame and serve with bread for dipping.
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