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| What You Need: |
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1 pound imported Swiss cheese, coarsely grated (about 4 cups)
1 tablespoon cornstarch
2 cups dry white wine, preferably Neuchatel
1 medium-sized garlic clove, peeled and bruised with the flat of a knife
2 tablespoons imported kirsch
1/8 steaspoon nutmeg, preferably freshly grated
1/8 teaspoon salt
Freshly ground black pepper
1 large loaf French or Italian bread with the crust left on, cut into 1-inch cubes
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| How To Cook: |
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1. In a large bowl, toss together the cheeses and cornstarch until thoroughly combined. Pour the wine into a 2-quart fondue dish (or any 2-quart flameproof enameled casserole), drop in the garlic, and bring to a boil over high heat.
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2. Let the wine boil briskly for 1 or 2 minutes, then with a slotted spoon remove and discard the garlic. Lower the heat so that the wine barely simmers.
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3. Stirring constantly with a table fork, add the cheese mixture a handful at a time, letting each handful melt before adding another.
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4. When the fondue is creamy and smooth, stir in the kirsch, nutmeg, salt and a few grindings of black pepper, and taste for seasoning.
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5. To serve, place the fondue dish or casserole over an alcohol or gas table burner in the center of the dining table, regulating the heat so that the fondue barely simmers.
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6. Set a basketful of the bread cubes alongside the fondue. Traditionally, each diner spears a cube of bread on a fork (preferably a long-handled fondue fork), swirls the bread about in the fondue until it is thoroughly coated, then eats it immediately.
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