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Cheese Fondue 1

Source of Recipe

Emeril Lagasse


List of Ingredients

1 clove garlic, crushed
3/4 cup dry white wine
juice of one lemon
8 ounces Gruyere cheese
2 teaspoons cornstarch
1 tablespoon kirsch liqueur
wooden skewers


Recipe

Rub the inside of a saucepan with the garlic clove. Add the wine and lemon juice. Heat for 1 minute. Cut the cheese into small cubes and add to the saucepan. Cook the mixture for about 2 to 3 minutes, stirring constantly, until the cheese completely melts. In a small bowl, whisk the cornstarch and Kirsch together for a slurry. Stir the slurry into the cheese mixture and continue to cook for 3 minutes. Season the fondue with salt, pepper and nutmeg. Serve the fondue in a flameproof dish over a small candle with the platter of garnishes.