For CHEESE lovers!!
(serves 4-6)
1 garlic clove
1 cup dry white wine
1 T. freshly* squeezed lemon juice
8 oz. grated Gruyere cheese
8 oz. Emmental cheese
4 oz. Appenzeller cheese (or fontina or raclette)
4 t. cornstarch
3 T. Kirsch (cherry brandy)
2 pinches ground nutmeg
Kosher* salt and freshly* ground pepper
Rub the inside of a heavy bottomed pot with cut sides of garlic clove. Add wine, and lemon juice and bring to a simmer over med. heat. Working in batches, stir in cheese and cornstarch. Don't allow the cheeses to boil; be sure each cheese is fully melted and incorporated before adding more. Stir in Kirsch, nutmeg, S&P, to taste. Pour cheese mixture into a fondue pot over low. Serve with sliced cooked sausages, cubed bread, roasted or blanched cauliflower, and boiled cubed potatoes.
"God is the giver of Joy!!"
Love,
Chef Machete Milletti
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