Suggested Wine Pairing:
St. Francis Zinfandel
1 garlic clove, halved crosswise
1 1/2 cups dry white wine (preferably Swiss, such as Fendant)
1 tablespoon cornstarch
2 teaspoons kirsch
1/2 lb Vella fontinella cheese, coarsely grated (2 cups) ( or Monery
Jack)
1/2 lb Joe Matoes “St. George” cheese, coarsely grated (2
cups) (or Swiss cheese)
Accompaniment:
Cubes of French bread on fondue forks or long wooden skewers
Directions:
Rub inside of a 4-quart heavy pot with cut sides of garlic,
then discard garlic.
Add wine to pot and bring just to a simmer over moderate heat. Stir
together cornstarch and kirsch in a cup. Gradually add cheese to pot
and cook, stirring constantly in a zigzag pattern (not a circular motion)
to prevent cheese from balling up, until cheese is just melted and
creamy (do not let boil). Stir cornstarch mixture again and stir into
fondue. Bring fondue to a simmer and cook, stirring, until thickened,
5 to 8 minutes.
Transfer to fondue pot set over a flame and serve with bread for
dipping.
Makes 6 servings.
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