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Fondue

1 Clove garlic
1 1/2 c Dry white swiss wine; neuchatel
1 tb Lemon juice
1/2 lb Switzerland swiss cheese; grated
1/2 lb Natural gruyere; grated
3 tb Kirsch
1 tb Cornstarch


ACCOMPANIMENT
2 Loaves crusty italian or french bread; cut into cubes

Rub the inside of a pan with the cut garlic clove. Add the wine and place on the stove over medium heat. When the wine is hot, but not boiling, add the lemon juice. Add the cheeses in batches, stirring constantly with a wooden spoon until cheese is melted and it has an appearance of a light creamy sauce. In another bowl, combine the Kirsch and cornstarch. Add to the fondue mixture and allow to boil for about 15 seconds. Add pepper and nutmeg to taste. Remove the pan from the stove and place on a lighted burner on top of the table. Serve with cubes of bread.

Yield: 4 as a main course


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