Ingredients
-
1
-
1 1/2
-
1
-
2
-
1/2
-
1/2
-
1
-
-
-
-
-
-
-
-
Directions
Fondue, Fondue sourced from Gourmet magazine, February 1966, The recipe is luxurious and did melt smoothly into cheesy goodness I do think the key is quality ingredients and the stirring tip was helpful I made a reduced amount for our movie night and served with bread cubes and veggies for dipping Thank you for sharing the recipe! Made for ZWT7 , Fondue sourced from Gourmet magazine, February 1966
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Steps
|
1
Done
|
Rub Inside of a 4-Quart Heavy Pot With Cut Sides of Garlic, Then Discard Garlic. Add Wine to Pot and Bring Just to a Simmer Over Moderate Heat. |
|
2
Done
|
Stir Together Cornstarch and Kirsch in a Cup. |
|
3
Done
|
Gradually Add Cheese to Pot and Cook, Stirring Constantly in a Zigzag Pattern (not a Circular Motion) to Prevent Cheese from Balling Up, Until Cheese Is Just Melted and Creamy (do not Let Boil). Stir Cornstarch Mixture Again and Stir Into Fondue. Bring Fondue to a Simmer and Cook, Stirring, Until Thickened, 5 to 8 Minutes. |
|
4
Done
|
Transfer to Fondue Pot Set Over a Flame and Serve With Bread For Dipping. |
