Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 Garlic clove, crushed
2/3 c Dry white wine
Juice of half a lemon
8 oz Gruyere cheese, shredded
2 ts Cornstarch
1 tb Kirsch
Freshly ground pepper and
Grated nutmeg For Dipping:
1 c Cubed French bread
1/2 c Broccoli florets, blanched
Until tender and cooled
12 Cherry tomatoes
1/2 c Quartered artichoke hearts

Rub inside of flameproof earthenware fondue pot or 2-quart saucepan
with garlic clove. Add wine and lemon juice and heat over low heat,
just until gently bubbling. Gradually add cheese, stirring constantly
until smoothly melted. Meanwhile, whisk cornstarch with Kirsch and
seasonings until blended to a smooth paste, stir it into cheese and
cook 3 minutes more. Adjust seasonings to taste. Decoratively arrange
bread and vegetables on a large platter or divide among 4 plates.
Traditionally, fondue is served at table in a fondue pot set over an
alcohol burner or small candle. Use long forks to spear bread or
vegetable of choice and dip into cheese.

ESSENCE OF EMERIL SHOW #EE2143

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