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.