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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Ingredients:
1/2 pound gruyere, coarsely grated |
1/2 pound emmental, coarsely grated |
2 teaspoons cornstarch |
1/2 garlic clove |
2/3 cup dry white wine ( chardonnay is fine) |
4 tablespoons kirsch (dry cherry brandy) |
pinch freshly grated nutmeg |
freshly ground pepper |
dipping items of your choice, such as bread cubes or apples |
Directions:
1. Toss the 2 cheeses together with the cornstarch. Rub the inside of a heavy saucepan with the cut garlic clove. Add wine and 2 tablespoons kirsch and bring to a boil. Reduce the heat to medium-low and add the cheese mixture, stirring, until mixture is hot and smooth.Add remaining 2 tablespoons Kirsch if mixture is too thick. Season with nutmeg and pepper, to taste. Transfer to a fondue pot and serve immediately with dippers of choice.
2. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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