Cooking & Baking

I'm flying solo tonight and haven't had a cheese fondue in a long time. Tonight's the night! Here's the plan:

2 small garlic cloves, lightly crushed

Grated Gruyère cheese
Grated Swiss Emmentaler cheese
The cheese ratio should be about 2:1

1 teaspoon cornstarch

Freshly ground black pepper to taste
Freshly grated nutmeg to taste

1 cup of dry French white wine
Shot glass of kirsch
Teaspoon of lemon juice

Rub the garlic all over the inside of a medium-sized pot. Some folks toss out the garlic but I leave it in the pot.

Put the grated cheese in the pot along with the wine, cornstarch, and lemon juice. Heat moderately stirring until the cheeses melt, about 5 to 6 minutes. Add the kirsch, pepper and nutmeg and continue to cook, stirring until creamy and smooth, about 10 minutes.

Serve with fresh cubes of French bread, roasted baby red potatoes, cornichons and apple slices. At the end, the layer of baked cheese at the bottom of pot is the religieuse, a special treat for the everyone at the end of the meal.