Swiss Cheese Fondue With Sherry
|Shredded swiss cheese||2 Cup (32 tbs)|
|Shredded gruyere cheese||2 Cup (32 tbs)|
|Garlic||1 Clove (5 gm), cut into halves|
|Dry white wine||1 Cup (16 tbs)|
|Lemon juice||1 Tablespoon|
|Kirsch/Dry sherry||3 Tablespoon|
|White pepper||1⁄8 Teaspoon|
|French bread||1 , cut into 1-inch cubes|
Toss cheeses with cornstarch until coated.
Rub garlic on bottom and side of heavy saucepan or skillet; add wine.
Heat over low heat just until bubbles rise to surface (wine should not boil).
Stir in lemon juice.
Gradually add cheeses, about 1/2 cup at a time, stirring constantly with wooden spoon over low heat until cheeses are melted.
Stir in kirsch, salt and white pepper.
Remove to earthenware fondue dish; keep warm over low heat.
Spear bread cubes with fondue forks; dip and swirl in fondue with stirring motion.
If fondue becomes too thick, stir in 1/4 to 1/2 cup heated wine.