- 1 garlic clove
- 1 1/4 to 1 1/2 cups [310 to 375 mL] white wine
- 28 ounces [794 g] grated 'raclette' cheese
- 4 teaspoons [20 mL] Kirsch [cherry alcohol] or prune alcohol
- 1 to 2 tablespoons [15 to 30 mL] cornstarch
- Freshly ground pepper
- Nutmeg
- 1 1/4 to 1 3/4 pounds [567 to 800 g] tiny bite-size boiled potatoes [instead of bread cubes]
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- Rub the bottom of a ceramic fondue pot with garlic clove.
- Pour in wine; just bring to a boil.
- Stir in grated cheese until melted, using a wooden spatula.
- As soon as mixture starts to boil, add cornstarch already mixed with Kirsh.
- Sprinkle to taste with freshly ground pepper and nutmeg.
- Transfer fondue pot over an adjustable flame [alcohol or gas].
- To eat, dip potato pieces into mixture, using long special forks, stirring.
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