- 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
Cheesy Kale Dip
The Ultimate Cheese Dip: Cheesy Beer
Accompaniments To Cheese Fondue
Beet and Goat Cheese Ravioli with Poppyseed Brown Butter
Individual Ham and Cheese Crustless Quiche
Buche de Noel
Smoked Salmon Tartare On Toast Points
Wild Mushroom Ragout Crostini