MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Cheese Fondue
Categories: Vegetables, Cheese, Wine, Potatoes
Yield: 3 servings

1 Baguette
1 lb Small, bite-size potatoes
1 cl Garlic; halved
1 c Dry white wine
1 tb Cornstarch
2 1/2 lb Gruyere; coarse grated
8 oz Appenzeller; coarse grated
8 oz Vacherin Fribourgeois;
- coarse grated *
1 tb Kirschwasser
Fresh ground black pepper
17 1/2 oz Jar cornichons; drained,
- transferred to a serving
- bowl
1 lg Egg; opt

* or cut into very small cubes if too soft to grate

Cut the baguette into bite-size pieces, and put in a
serving bowl. Scrub the potatoes, and transfer to a pot
of water over medium heat; boil until tender, about 20
minutes. Drain, and set aside to cool in a serving bowl.

When you’re about 15 minutes from sitting down at the
table, rub the inside of a fondue pot with the cut end
of the garlic, then discard the garlic. Whisk together
the wine and cornstarch, then pour through a fine-mesh
strainer into the fondue pot. Put the pot over medium
heat and continue to whisk until the liquid comes to a
simmer, then turn down the heat a little and ditch the
whisk for a wooden spoon. Add the Gruyère and
Appenzeller, gently stirring to help it heat and melt
evenly. When it’s almost smooth, turn the heat down to
low, and add the Vacherin Fribourgeois. It might look
alternately lumpy and oily, but keep stirring, and it
will get smooth again.

At this point, you may need to adjust the texture of the
fondue to make it just right for dipping. If it’s too
thick and resisting the wooden spoon, add a splash of
white wine to thin it slightly. Season with a tablespoon
of kirschwasser and a few grinds of black pepper, and
stir well. Take the fondue pot to the table, where you
can keep it warm over a lit Sterno, and stir it
occasionally to keep the bottom from browning. (If it
gets too hot and you have an adjustable lid for the
flame, turn it down or off. If it cools too much and
solidifies, carry it back to the kitchen and stir it
over higher heat.) Serve with bread, potatoes and
cornichons on the side.

When you get down to the bottom of the pot, if you’ve
still got an appetite, crack an egg directly into the
fondue pot, and let it cook over the last bits of
browning cheese. When the white is about set but the
yolk is still runny, turn off the heat below the pot,
and dip in any remaining bread.

By: Tejal Rao

RECIPE FROM: https://cooking.nytimes.com

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