Ingredients
1 loaf french bread, cut into bite-sized pieces
chopped veggies such as carrots & mushrooms
grapes (or whatever else is good dipped in cheese)
1 clove garlic, peeled and halved
1 1/4 cups dry white wine
1 lb gruyere cheese, chopped
pinch of nutmeg
1 Tbs cornstarch
2 Tbs kirsch (cherry liqueur)
salt & pepper
Preparation
Rub the interior of a pot with garlic. Discard
Add wine to pot and bring to a simmer. Add cheese and nutmeg. Cook, stirring until cheese is melted (cheese and wine may not fully combine)
Mix cornstarch and kirsch together in a small bowl. Stir into cheese mixture. Continue to stir and simmer until cheese mixture is smooth, about 5 minutes. Season with salt & pepper.
To serve, transfer to a fondue pot or chafing dish over a flame. Dip bread and veggies into cheese.
