Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 Garlic clove, peeled and cut 2 c Dry white wine
-in half 1 tb Freshly squeezed lemon juice
10 oz Swiss emmental cheese, 1 1/4 oz Kirschwasser (clear cherry
-grated -brandy)
10 oz Swiss gruyere cheese, grated 1 pn Of ground nutmeg
4 ts Cornstarch Pepper to taste

French or Italian bread, cut into 1 inch cubes, and/or raw vegetable
such as mushrooms, cherry tomatoes, cauliflower florets, broccoli
florets, clery sticks and carrots sticks for dipping.

Rub the inside of a large heavy saucepot with the garlic clove.
Discard the garlic. Combine the cheeses and conrstarch in the
saucpot. Stir in the wine and lemon juice. Heat the cheese mixture
over high heat, stirring constaqntly, until the cheese is melted and
creamy. Stir in the Kirschwasser, nutmeg and pepper. Cook for 1
minute longer. Transfer the fondue to a heated fondue pot. Adjust
the flame so that the fondue bubbles lightly. Serve with the bread
and/or vegetables. Makes 12-24 appetizer servings, or 4 main course
servings.

Origin: Cooking with Regis and Kathie Lee Shared by: Sharon Stevens,
Nov/94.

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