cw (06/20/82)
Cheese Fondue
Ingredients
1 clove garlic split
1 cup dry white wine
1 lb grated Swiss cheese
2 Tbs cornstarch
Method
Heat the wine in the fondue pot and throw in the clove of
garlic. Do not bring the wine to a boil; fish out the
garlic and go on to the next step just before the wine would
boil.
Toss the grated cheese with the cornstarch in a bowl. Add
the cheese to the wine in handfuls and stir each handful in
until it starts to melt. When all the cheese has been
added, grind some fresh black pepper over the pot, stir
again, and serve at the table.
Notes
This simple recipe makes perfect fondue every time. Notice
that there is no kirsch or brandy, an extra fondue can well
do without. At the table, the fondue must be kept warm over
a candle or sterno flame. Be careful not to burn the pan
bottom. The best bread is crispy crust French bread. Real
Swiss -- Gruyere and Emmenthaler -- make a more pronounced
flavor, but be careful not to use too much hard cheese or
the texture will be stringy and the cheese will not melt
properly.