Cheese Fondue I

Recipe Ingredients

1		Garlic clove - crushed
2/3 cup	157ml	Dry white wine
		Juice of half a lemon
8 oz	227g	Gruyere cheese - shredded
2 teaspoons	10ml	Cornstarch
1 tablespoon	15ml	Kirsch
		Freshly ground pepper - to taste
		Grated nutmeg - to taste
		For Dipping
1 cup	237ml	Cubed French bread
1/2 cup	73g / 2.6oz	Broccoli florets - blanched until
		Tender, and cooled
12		Cherry tomatoes
1/2 cup	118ml	Quartered artichoke hearts

Recipe Instructions

Rub inside of flameproof earthenware fondue pot or 2-quart saucepan with garlic clove. Add wine and lemon juice and heat over low heat, just until gently bubbling. Gradually add cheese, stirring constantly until smoothly melted. Meanwhile, whisk cornstarch with Kirsch and seasonings until blended to a smooth paste, stir it into cheese and cook 3 minutes more. Adjust seasonings to taste.

Decoratively arrange bread and vegetables on a large platter or divide among 4 plates. Traditionally, fondue is served at table in a fondue pot set over an alcohol burner or small candle. Use long forks to spear bread or vegetable of choice and dip into cheese.

This recipe yields ?? servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2143 broadcast 04-14-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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