As featured in Saveur Magazine
Ingredients:
• 1 clove garlic, halved lengthwise
• 1% cup dry white wine
• ½ Ib Raclette, coarsely grated
• ½2 lb. Roth Grand Cru, coarsely grated
• Nutmeg
• Cayenne pepper
• 1 Tbsp. cornstarch
• 2 Tbsp. kirsch
• Kosher salt
• Country bread, cut into cubes
Makes 4 servings
Instructions:
1. Rub the interior of a medium fondue pot with the cut side of the garlic clove, then discard the garlic. Add the wine and bring to a simmer over medium heat. Gradually add the cheese while stirring, then add a pinch each of fresh nutmeg and cayenne pepper.
Cook, using a wooden spoon to stir continuously, until the cheese is melted but not yet fully combined with the wine.
2. In a small bowl, stir together the cornstarch with kirsch, then stir the slurry into melted cheese mixture. Continue cooking and stirring until the fondue is smooth and homogenous, about 5 minutes. Remove from the heat, season to taste with salt. Set the fondue pot over a tealight or sterno flame and serve with country bread for dipping.
