| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Lifetime tv, Life6 |
1 |
servings |
INGREDIENTS
| 1 1/2 |
c |
Gruyere; grated |
| 1 1/2 |
c |
Emmental; grated |
| 1/2 |
c |
Appenzeller; grated |
| 2 |
tb |
Cornstarch; or all-purpose |
|
|
; flour, up to 3 |
| 1 |
|
Clove garlic; halved |
| 1 |
c |
Dry white wine |
| 1 |
ts |
Fresh lemon juice |
|
|
Splash kirsch |
| 1 |
pn |
Nutmeg |
|
|
Freshly ground black pepper; to taste |
|
|
Crusty bread; cut in large cubes |
INSTRUCTIONS
1. In a medium-sized bowl, combine the three cheeses and toss with the
cornstarch.
2. Rub the inside of a fondue pot with the garlic halves. Add the wine and
heat over medium heat until hot, but not boiling. Stir in the lemon juice
and kirsch.
3. Add a handful of cheese at a time to the wine mixture, and stirring
constantly with a wooden spoon, wait for each portion of cheese to melt
before adding the next. Continue stirring until the cheese is completely
melted, bubbling gently, and has the appearance of a light, creamy sauce.
Season to taste with pepper and nutmeg.
4. Remove the pot from the heat and place over an alcohol safety burner set
on a table. Adjust the burner flame so the fondue continues to bubble
gently. Serve with plenty of crusty bread cubes.
Copyright credit: 1996 by Steven Jenkins
© 1997 Lifetime Entertainment Services. All rights reserved.
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