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1/2 pound Gruyere, coarsely grated (about 2 1/2 cups)
1/2 pound Emmenthal, coarsely grated (about 2 1/2 cups)
1/2 pound Doux de Montagne, harvati, or Vacherin Fribourgeois, coarsely grated (about 2 1/2 cups)
2 tablespoons cornstarch
1 garlic clove, halved
1 cup dry white wine
3/4 cup water
2 teaspoons fresh lemon juice
2 tablespoons apple brandy
Accompaniments: Cubed country bread, assorted cooked vegetables such as broccoli, cauliflower, carrots, and pearl onions
In a large bowl, toss together the cheese and the cornstarch. Rub the inside of a heavy saucepan with the garlic, leaving it in the pan, add the wine, water, and the lemon juice, and boil the mixture for 1 minute. Stir in the cheese mixture gradually and bring the mixture to a simmer over moderate heat, stirring. Stir in the apple brandy and simmer the mixture, stirring, for 2 minutes. Using a spatula, transfer the fondue to a fondue pot. Set the fondue pot on its stand over a low flame. Set bread cubes and the vegetables for dipping into the fondue on a platter.
Wine Suggestions: White Wines: Fendant; Sancerre; Pouilly Fume Red Wines: Georges Duboeuf Beaujolais, chilled
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Other Recipes from this Episode
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