- 1 clove garlic, crushed
- 1 cup dry white wine
- 3 tablespoons fresh lemon juice
- 8 ounces Gruyere cheese, cut into small cubes
- 1 tablespoon cornstarch
- 1 tablespoon kirsch, or other cherry brandy
- Salt and freshly ground black pepper to taste
- 1/8 teaspoon freshly grated nutmeg
Rub the inside of a medium-size saucepan with the garlic and discard. Add the wine and lemon juice and heat for 1 minute over medium heat. Add the cheese cubes to the saucepan and cook the mixture, stirring constantly, until the cheese melts completely, 2 to 3 minutes.
Combine the cornstarch and kirsch in a small bowl. Stir into the cheese mixture and continue to cook until it is smooth and slightly thick, about 3 minutes. Season with salt, pepper, and nutmeg.
Serve in a fondue pot, or use a flameproof dish set over a small candle. Serve with a platter of accompaniments.
Corn Cakes With Caviar And Traditional Garnishes
Duck Liver Pate: Terrine de Foies de Canard
Vegetable Custard Tart
Fresh Tuna and Butter-Lettuce Wraps with Crispy Wonton Threads, Shaved Jalapeno and Basil Oil
Beet and Goat Cheese Ravioli with Poppyseed Brown Butter
Accompaniments To Cheese Fondue
Individual Ham and Cheese Crustless Quiche
Easy Cheese Straws