Classic Fondue (Emeril Lagasse) |
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Prep Time: 12 Minutes Cook Time: 8 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Ingredients:
1 clove of garlic, crushed |
1 cup dry white wine |
1 tablespoon cornstarch |
2 tablespoons cold water |
1/2 pound gruyere cheese, grated |
1/2 pound vacherin cheese, grated |
4 ounces of kirsch |
pinch of freshly grated nutmeg |
freshly ground white pepper |
1 loaf of french bread, cubed and lightly toasted |
Directions:
1. Rub the inside of the fondue pot or saucepan with the crushed garlic clove. Discard the garlic. Add the wine and bring to a simmer. Dissolve the cornstarch in the water and whisk into the wine. Bring to a boil and cook for 2 minutes. Reduce the heat to low and whisk in the cheese, a little at a time. Stir in the Kirsch and season with the nutmeg and pepper. Serve the fondue with the toasted cubes of bread.
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