Friar Tuck's Alpine Cheese Fondue

Course : Fondues
Serves: 2
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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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