Fondue

Ingredients:

• 1 clove garlic, halved
• 1 cup (240ml) dry white wine
• 8 ounces (225g) Gruyère cheese, grated
• 8 ounces (225g) Emmental cheese, grated
• 1 tablespoon (8g) cornstarch
• 1 tablespoon (15ml) kirsch (cherry brandy)
• 1/4 teaspoon (1g) ground nutmeg
• 1/4 teaspoon (1g) freshly ground black pepper
• 1 French baguette, cut into 1-inch cubes
• Assorted vegetables like broccoli, carrots, and bell peppers, cut into bite-sized pieces

Instructions:

1. Rub the inside of a fondue pot or heavy-bottomed saucepan with the cut sides of the garlic halves.
2. Pour the wine into the pot and heat over medium heat until it begins to simmer, but do not let it boil.
3. In a medium bowl, toss the grated Gruyère and Emmental cheese with the cornstarch until the cheese is coated.
4. Gradually add the cheese to the simmering wine, stirring constantly in a figure-eight motion until the cheese is melted and smooth.
5. Stir in the kirsch, nutmeg, and black pepper. Continue to stir until fully combined and smooth.
6. Adjust the heat to maintain a gentle simmer while serving. Transfer the pot to a tabletop heat source or serve directly from the saucepan.
7. Serve with cubes of baguette and assorted vegetables for dipping using fondue forks or skewers.

Notes:

Ensure the cheese is grated finely for even melting. If the fondue becomes too thick, add a splash more wine to achieve the desired consistency. You can substitute kirsch with another brandy or omit it if necessary. Leftover fondue can be refrigerated and reheated gently over low heat.