Cheese Fondue
Tyler Florence
1/2 pound imported Swiss cheese, shredded
1/2 pound Gruyere cheese, shredded
2 tablespoons cornstarch
1 garlic clove, peeled
1 cup dry white wine
1 tablespoon lemon juice
1 tablespoon cherry brandy, such as kirsch
1/2 teaspoon dry mustard
Pinch nutmeg
In a small bowl, coat the cheeses with cornstarch and set aside. Rub the
inside of the ceramic fondue pot with the garlic, then discard. Over
medium heat, add the wine and lemon juice and bring to a gentle simmer.
Gradually stir the cheese into the simmering liquid. Melting the cheese
gradually encourages a smooth fondue. Once smooth, stir in cherry
brandy, mustard and nutmeg.
Arrange an assortment of bite-sized dipping foods on a lazy Susan around
fondue pot. Serve with chunks of French and pumpernickel breads. Some
other suggestions are Granny Smith apples and blanched vegetables such
as broccoli, cauliflower, carrots and asparagus. Spear with fondue forks
or wooden skewers, dip, swirl and enjoy!
Yield: 4 to 6 servings
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