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    Servings: Not specified

    Directions

    Rub the inside of a small pot with the garlic, then discard the garlic. Add the wine to the pot and bring up to a bubble over medium heat. Reduce heat to simmer and add the lemon juice, then the cheeses in handfuls. Stir constantly in a figure-eight pattern with a wooden spoon, melting the cheese in batches. When the cheese has been incorporated fully, stir the cornstarch into the brandy in a small bowl and then stir the brandy into the cheese. Season the fondue with the nutmeg and white or cayenne pepper, to taste. Transfer the fondue to a fondue pot and serve.

    Ingredients
    • 1 large garlic clove, crushed out of its skin
    • 1 1/4 cups dry white wine
    • 1 tablespoon fresh lemon juice
    • 8 ounces Gruyere cheese, shredded
    • 8 ounces Emmentaler cheese, shredded
    • 1 tablespoon cornstarch
    • 1/4 cup kirschwasser (cherry brandy)
    • 1/2 teaspoon freshly grated nutmeg
    • White pepper or cayenne
    • Cubed ham
    • Marinated mushrooms or fresh whole saut�ed button mushrooms
    • Blanched asparagus or white asparagus
    • Whole trimmed radishes
    • Small dill pickles or cornichons
    • Bread

    Parsed from recipe text (no separate ingredient records).
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