FAIL PROOF CHEESE FONDUE submitted by Ms. Cheryl Sharp
1 ½ T Cornstarch
1 T fresh lemon juice
1 C dry white wine
1 garlic clove halved
1 lb shredded or cubed (gruyere cheese or Swiss or combine)
1 T Kirsch or Cognac (liquor dissipates with heat, adds great flavor)
In a small bowl, whisk the cornstarch with the lemon juice and 2 T of the wine.
Rub the inside of the small enameled cast iron casserole or sauce pan with the cut garlic clove. Add the remaining 3/4 cup plus 2 tablespoons of wine and bring to a simmer over moderate heat.
Slowly whisk in the cornstarch mixture and simmer, whisking constantly, until each addition is melted before adding more and the fondue is smooth, about 5 minutes. Stir in the Kirsch or Cognac, if using. Serve immediately in the casserole or a warm fondue pot.
Serve with pieces of GLUTEN FREE crusty bread, blanched or roasted vegetable, endive pears, thinly sliced apples, dried apricots, dates, pickles, etc.
NOTE: If using a fondue pot for serving, fill it with hot water and let stand covered for 5 minutes. Drain and dry thoroughly immediately before adding the cheese fondue.
Make Ahead: The fondue can be refrigerated overnight and reheated GENTLY on the stove over a VERY LOW HEAT.
Note from Brenda: Thank you 1 Star, Cheryl for the submission! This sounds wonderful!