Ingredients:
· 1 ½ tablespoon cornstarch
· 1 tablespoon fresh lemon juice
· 1 cup dry white wine
· 1 garlic clove, halved
· 1 pound shredded or cubed cheese
· 1 tablespoon kirsch or cognac (optional)
Directions:
1. In a small bowl, whisk the cornstarch with the lemon juice and 2 tablespoons of the wine.
2. Rub the inside of the fondue pot with the cut garlic cloves (make sure your fondue pot is stovetop safe. If not, do the next steps in a stovetop safe pot). Add the remaining ¾ cup plus 2 tablespoons of wine and bring to a simmer over moderate heat.
3. Slowly whisk in the cornstarch mixture and simmer, whisking constantly until thickened, about 1 minute. Reduce the heat to moderately low and add the cheese in handfuls, whisking constantly, until each addition is melted until adding more and the fondue is smooth, about 5 minutes. Stir in the kirsch or cognac, if using. Place on heated fondue base.
4. Serve with pieces of crusty bread, veggies, endive, apple, apricots, dates, root veggie chips, sliced salumi, etc.
5. Enjoy!
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