a little of each

Adam and Jenn rang in 2005 with the English Cheddar Fondue, a chocolate fondue, and this yummy and stringy one.

Ingredients

8 oz Gruyere, finely shredded

8 oz Emmentaler, finely shredded

1 cup dry white wine

1 Tbl fresh lemon juice

½ – 1 clove garlic, to taste

1 Tbl cornstarch

1 Tbl Kirsch or vodka

salt and pepper to taste

good fresh bread, cubed

assorted fresh vegetables

Directions

In a fondue pot, heat white wine over medium heat (do not allow to boil). Then add cheeses. Stir until melted. Add lemon juice and garlic. Stir until completely blended. In a separate bowl, blend Kirsch or vodka and cornstarch together until smooth. Add cornstarch mixture to pot. Increase heat until mixture comes to a slow bubble. Allow to heat and bubble for a few minutes, stirring constantly. Lower heat and serve with fresh breads and vegetables.