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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Fondue sourced from Gourmet magazine, February 1966 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 emmenthaler cheese, coarsely grated |
1/2 lb gruyere, coarsely grated |
1 loaf bread, cut into cubes |
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.
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