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1 garlic clove, minced
2/3 cup dry white wine
1 T fresh lemon juice
2 cups grated Gruyere cheese
2 cups grated Emmentaler cheese
1 T cornstarch
2 T Kirsch
Pinch of salt
¼ tsp paprika
¼ tsp fresh grated nutmeg
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Combine wine, lemon juice and garlic in microwave safe bowl or on stove top.
Microwave or heat on stovetop until it starts to steam.
Gradually add the cheeses, stirring throughout until completely melted.
When cheese has melted and begins to bubble, blend the cornstarch with the kirsch and stir into the cheese mixture.
Cook for 2 to 3 minutes.
Add remaining ingredients and place in fondue pot on top of the warmer.
Serve with cubes of French bread for dipping. Also lightly steamed vegetables, fresh pears or apples and grapes work great.
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