What’s more romantic than gazing into your valentine’s eyes over a pot of bubbling, ooey, gooey cheese? This recipe serves two, but to scale up for a larger crowd, keep in mind that a half pound of cheese will feed one person. We make our fondue in a classic fondue pot, but if you don’t have one at home, any heavy-bottomed pot will do.
1 garlic clove, cut in half
1 cup dry white wine, such as pinot grigio or unoaked chardonnay
2 tablespoons cornstarch, diluted in about a tablespoon of wine
1/2 pound Gruyère cheese, grated
1/2 pound Appenzeller cheese, grated
Splash of kirsch (cherry brandy)
Freshly grated nutmeg
Crusty bread, cut into large cubes so that each piece has a layer of crust
Rub the inside of a fondue pot with the garlic halves. Add the wine and warm over medium heat until hot, but not boiling. Stir in the cornstarch mixture.
Add one handful of cheese at a time to the wine mixture, stirring constantly with a wooden spoon and waiting for each portion of cheese to melt before adding the next. Continue stirring until the cheese is completely melted, bubbling gently, and has the appearance of a light, creamy sauce.
Add a splash of Kirsch, and season to taste with nutmeg.
Remove the pot from the heat and place over an alcohol safety burner set on a table. Adjust the burner flame so the fondue continues to bubble gently.
Serve with large cubes of crusty bread and blanched vegetables such as broccoli and cauliflower.
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