Cheese Fondue

Ingredients

• 1 garlic clove, halved crosswise
• 1 1/2 cups dry white wine
• 1 tablespoon cornstarch
• 2 teaspoons kirsch (optional)
• 1/2 pound Emmental cheese, coarsely grated (2 cups)
• 1/2 pound Gruyère, coarsely grated (2 cups)

Instructions

1. 1

   Rub inside of a 4-quart heavy pot with cut sides of garlic, then discard garlic. Add wine to pot and bring just to a simmer over moderate heat.

2. 2

   Stir together cornstarch and kirsch (if using; otherwise, use water or wine) in a cup.

3. 3

   Gradually add cheese to pot and cook, stirring constantly in a zigzag pattern (not a circular motion) to prevent cheese from balling up, until cheese is just melted and creamy (do not let boil). Stir cornstarch mixture again and stir into fondue. Bring fondue to a simmer and cook, stirring, until thickened, 5 to 8 minutes. Transfer to fondue pot set over a flame.

4. 4

   •Cubes of French bread

5. 5

   •Cubes of apple and pear

6. 6

   •Roasted potatoes

7. 7

   •Julienned raw red bell pepper

8. 8

   •Blanched broccoli florets

9. 9

   •Dry white wine such as dry Riesling or Sancerre

10. 10

    •German lager or Saison-style ale

11. 11

    •Farmhouse cider

12. 12

    •Fino Sherry