Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Cheese/eggs Appetizers
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 Garlic clove
1 2/3 c Dry white wine
1 lb Gruyere cheese, coarsely gra
-ed
2 ts Cornstarch
1/4 c Kirsch (or more)
Nutmeg to taste, freshly gra
-ed
2 French bread, in 1-inch cube
Rub the inside of a heavy saucepan with the garlic,
add the wine and heat it over mod-low heat until it is
hot. Add the cheese by handfuls, stirring. Cook the
mixture, stirring, until smooth, keeping it just below
simmering point. In a small bowl, stir together the
cornstarch and 1/4 cup kirsch. Mix well and add to the
Gruyere mixture with nutmeg and pepper to taste. Heat,
stirring constantly, just until it begins to bubble.
Do not let it boil. Transfer to a heated fondue pot
and keep it hot over a low flame. If fondue becomes
too thick, add some additional kirsch to thin. Spear
bread cubes with long fondue forks and dip them into
the cheese. a 1967 Gourmet Mag. hippy-dippy favorite
