Fondue Recipe for the World
- 2 garlic clove, halved crosswise
- 1 1/2 cups dry white wine (preferably Swiss, such as Fendant)
- 1 tablespoon cornstarch
- 2 teaspoons kirsch - (ensure this is available at your local liquor stores - seems to be disappearing)
- 1/2 lb Fendat cheese, coarsely grated (2 cups)
- 1/2 lb Gruyère , coarsely grated (2 cups)
- cubes of Sourdough or Italian Rustic bread on fondue forks or long wooden skewers
Preparation
- 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.
- Stir together cornstarch and kirsch in a cup.
- 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.
- Transfer to fondue pot set over a sterno flame and serve with bread for dipping.
