Snacklog

Subject: A Rebirth of Snacks

Originally Sent June 20, 2008

Snacks, Literally

cheese fondue

Recipe from Gourmet Magazine, 1966.
Servings: About 6

ingredients

1 garlic clove, halved crosswise

1 1/2 cups dry white wine (preferably Swiss, such as Fendant)

1 tablespoon cornstarch

2 teaspoons kirsch

1/2 lb Emmental cheese, coarsely grated (2 cups)

1/2 lb Gruyère , coarsely grated (2 cups)

instructions

Accompaniment: cubes of French bread on fondue forks or long wooden skewer

Special equipment: a fondue pot

-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.
-Stir together cornstarch and kirsch in a cup.
-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 and serve with bread for dipping.

fotografia courtesy of googlegooglegoogle