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Friar Tuck's Alpine Cheese Fondue


Course : Fondues
Serves: 2
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Ingredients:


1 clove garlic

3/4 cup grated swiss gruyere cheese

3/4 cup grated swiss emmentaler cheese

2/3 cup dry white wine

1 ounce dry white wine to mix with cornstarch

1 teaspoon cornstarch

1 teaspoon grated nutmeg -- to taste

1 teaspoon freshly ground black pepper -- to taste

1 teaspoon fresh lemon juice

1 dash kirsch

1 loaf french bread cut in cubes -- for dipping

1 package bite-size pieces of raw apple and mushrooms
 

Preparation / Directions:


Rub fondue pot with garlic and discard clove. Put cheeses and wine in the pot, melt slowly on the stove or in a microwave oven until blended. In a cup, mix cornstarch with a shot of wine. Stir mixture into fondue so that it becomes a creamy blend. Add lemon juice and kirsch. Sprinkle with nutmeg and pepper. Serve over a candle warmer with French bread cubes and apple and mushroom pieces.

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