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| What You Need: |
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FONDUE #1
1 clove garlic, cut in half
2 cups dry white wine (Chablis)
1 pound Gruyere cheese, grated
1 pound Swiss cheese, grated
Dash of pepper
3 tablespoons cornstarch
3 tablespoons Kirsh
1 loaf French bread, cubed
FONDUE #2
¼ teaspoon nutmeg
2 cups dry white wine
1 pound Swiss cheese, grated
¼ teaspoon salt
Dash of pepper
¼ cup flour
2 tablespoons Kirsh
1 loaf French bread, cubed
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| How To Cook: |
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1. If using the garlic, rub the inside of the casserole with the cut pieces.
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2. Combine the cheese (or cheeses) and the flour (or cornstarch) with the salt, pepper and, if used, the nutmeg.
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3. Add the wine and Kirsh. Stir well. Cook, covered, 6 minutes, stirring several times during the last 2 minutes.
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4. Stir well after removing from the oven to finish melting the cheese.
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5. If all is not melted, heat 30 to 60 seconds more, or as needed, stirring well to blend.
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6. Dip cut pieces of bread into the fondue with a fork.
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7. If the fondue starts to cool, reheat for a short time in the microwave oven.
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