 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
|
If you wanted to entertain in the '60s, a fondue pot was de rigueur, presenting a casual alternative to the formal dinners of earlier eras. Some of us still have the dregs of that original bottle of kirsch in the back of the liquor cabinet. This is fortunate because, with the current and unprecedented cheese renaissance in this country, it's time to unearth that old fondue pot and light up the Sterno. Ingredients:
1 garlic clove, halved crosswise |
1 1/2 cups dry white wine (preferably swiss, such as fendant) |
1 tablespoon cornstarch |
2 teaspoons kirsch |
1/2 lb emmental cheese, coarsely grated (2 cups) |
1/2 lb gruyère , coarsely grated (2 cups) |
accompaniment: cubes of french bread on fondue forks or long wooden skewers |
Directions:
1. Rub inside of a 4-quart heavy pot with cut sides of garlic, then discard garlic. Add wine to pot and bring just to a simmer over moderate heat.
2. Stir together cornstarch and kirsch in a cup.
3. Gradually add cheese to pot and cook, stirring constantly in a zigzag pattern (not a circular motion) to prevent cheese from balling up, until cheese is just melted and creamy (do not let boil). Stir cornstarch mixture again and stir into fondue. Bring fondue to a simmer and cook, stirring, until thickened, 5 to 8 minutes.
4. Transfer to fondue pot set over a flame and serve with bread for dipping.
|
|