Cheese fondue #2

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I thought I'd give fondue another try. I've had a pretty successful fondue in the long ago past, but the last one didn't come out right, I think because I used the wrong recipe. So here we go with a different recipe, and a neat new personal tabletop fondue pot, and this one was excellent!

This is a serving for one, maybe two as an appetizer.

1 clove garlic
2 oz. dry white wine
2 oz. Emmentaler cheese, grated
4 oz. Gruyère cheese, grated
1/2 tsp. cornstarch
1/2 oz. Kirch (Kirschwasser)
Tabasco sauce
salt
white pepper, freshly ground
nutmeg

bread (baguette), apple and celery, cubed.

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Getting ready.

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This is the cheese that was left over, vacuum sealed.

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Given the really small amount of cheese it would be too much cleanup work to use the grater attachment on the food processor, I curiously don't own a box grater, and it would take too long to microplane the whole thing. So I just chopped it with a knife.

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Halve the clove of garlic and rub the inside a small saucepan with it.

Add the wine, then slowly add the cheese, stirring constantly until melted. Actually, I only added it in two batches, though you probably should add it slowly if you multiply the recipe.

Dissolve the cornstarch in the Kirch and add to the melted cheese.

I cooked it in a saucepan on my electric induction hotplate because my stove doesn't do so well with low temperatures.

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Add seasoning to taste.

I got this neat little personal tabletop fondue pot. It keeps the fondue warm with a little tealight candle. It works really well, is inexpensive, and is surprisingly easy to clean. I wiped out the inside with a paper towel while the cheese was still warm and it all came out. Then it was a breeze to clean with soap and water.

I scaled the recipe from Hors d'Oeuvre at Home from the Culinary Institute of America, p. 54.