 | | Directions | - Combine wine and lemon juice in saucepan, placed on a stovetop burner, and begin to heat on a medium heat setting.
- Add each variety of grated cheese, stirring as they are added, allowing heat to melt the cheeses together. Continue stirring as to keep the cheese consistency smooth and not chunky
- In a separate bowl, combine kirsch and water with the cornstarch, mixing thoroughly to blend together and then add the mixture to the melted cheese in the saucepan.
- Rub inside of fondue pot with garlic clove
- Ignite fuel or turn on temperature control to warm the contents being placed in the pot, allowing the wine and lemon juice to reach a boiling or bubbling temperature level
- Reduce the temperature of the heat so the remaining contents can begin to be added
- Add pepper and nutmeg seasonings to the ingredients now in the fondue pot
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Prep Time: 20 minutes
Cook Time: 15 minutes
Container: Fondue Pot
Servings: 4
|  | | Ingredients | | - | | 1 clove garlic |
| - | | 1 cup dry white wine |
| - | | 1 teaspoon lemon juice |
| - | | 2 cups Emmenthal cheese grated |
| - | | 2 cups Gruyere cheese grated |
| - | | 1 tablespoon kirsch cherry brandy |
| - | | 1 tablespoon water |
| - | | 2 teaspoons cornstarch |
| - | | pinch white pepper |
| - | | pinch nutmeg |
| - | | 1 pound broccoli |
| - | | 8 ounces grape tomatoes |
| - | | 8 ounces mushrooms |
| - | | 1 sweet pepper - cut into strips |
| - | | 1 French bread loaf - cut into cubes |
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