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Classic Swiss Fondue




Source of Recipe


Rachel Ray


Recipe Introduction


Great for a Holiday Party! FUN-DUE!!!


List of Ingredients




1 lrg. garlic clove, crushed
1 1/4 C. dry white wine
1 T. fresh lemon juice
8 oz. Gruyere cheese, shredded
8 oz. Emmentaler cheese,shredded
1 T. cornstartch
1/4 C. Kirschwasser (cherry brandy)
1/2 t. freshly grated nutmeg
white pepper or cayenne

SERVE WITH;

Cubed ham, whole mushrooms, blanced asparagus, brocolli florets, bread.

Recipe



Rub the inside of a small pot with garlic, then discard the garlic. Add the wine to the pot and bring up to a bubble over med. heat. Reduce heat to simmer and add the lemon juice, then the cheeses in handfuls. Stir constantly in a figure-eight pattern with a wooden spoon, melting the cheeses in batches.
When the cheese has been incorporated fully, stir the cornstartch into the brandy in a small bowl and then stir the brandy into the cheese. Season the fondue with the nutmeg and pepper to taste.
Transfer the fondue to a fondue pot and serve.