Monday, January 26, 2009

Cheese Fondue

1 clove garlic -peeled and halved
1.5 cups dry white wine
1 Tablespoon cornstarch
2 teaspoons Kirsch
1/2 pound Emmentaler - grated
1/2 pound Gruyere - grated
* option: combine your grated cheeses and toss with a teaspoon of corn starch
1 baguette, cubed

  1. Rub inside of saucepan with garlic clove.
  2. Add wine to saucepan and bring to a simmer over medium heat.
  3. Stir cornstarch and Kirsch together in a small bowl.
  4. Gradually add cheese to pot, stirring constantly in a zig-zag or figure 8 motion. (Do NOT stir in circles)
  5. When melted, keeping care to not let it boil, add Kirsch mixture and continue stirring until creamy.
  6. Bring to a simmer and continue stirring until thickened.
  7. Pour into fondue server, following directions for your particular set, and serve by dipping into it with cubed baguette.

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