BASIC CHEESE FONDUE

1 pound Gruyere cheese, coarsely grated
8 ounces Emmenthaler cheese, coarsely grated
4 tsp. cornstarch
1 garlic clove -- halved
1 1/2 cups dry white wine, preferably Neufchatel
2 tsp. lemon juice
1 1/2 T Kirsch
Freshly ground pepper to taste
Freshly grated nutmeg, pinch

In a large bowl combine the cheeses and cornstarch and toss
to coat. Rub the inside of a heavy saucepan with the garlic
and discard the garlic. Add the wine and lemon juice and
bring the mixture to a boil. Stir in the cheese mixture
gradually over moderate heat, stirring until smooth.

Stir in Kirsch, if desired. Season with pepper and nutmeg.
Simmer mixture for 2-3 minutes and transfer to a fondue
stand set over low flame. Serve immediately, taking care to
remember to continually stir the fondue to prevent it from
separating. Serve with cubes of bread.

T = tablespoon
Serves 4-6
Bon Apetit!

P.S. When you eat fondue in a public place, if a guy drops
the bread or fruit into the dip, he buys a round of drinks,
but if it's a girl, she kisses all the guys. If it's at
home ... think of something.

Copyright © 2006 by Ernest Samuel Leibovitz