recipe friday

    2 C shredded Swiss cheese
    2 C shredded Gruyere Cheese
    1 T cornstarch
    1 clove garlic, cut into halves
    1 C dry white wine
    1 T lemon juice
    3 T dry sherry
    ½ tsp salt
    1/8 tsp white pepper
    French bread, cut into 1” cubes
    Toss cheeses with cornstarch until coated
    Rub garlic on bottom and side of heavy saucepan or skillet, add wine
    Heat over low heat just until bubbles rise to the surface (wine should not boil)
    Stir in lemon juice
    Gradually add cheeses, about ½ C at a time, stirring constantly with wooden spoon over low hear until cheese are melted
    Stir in sherry, salt and pepper
    Remove to earthenware fondue dish, keep warm over low heat
    If fondue becomes too thick, stir in ¼ to ½ C heated wine
    Swiss cheese should be natural (not processed) and aged at least six months – if not, cheese may separate when heated
    2 C shredded Swiss cheese can be substituted for the Gruyere cheese (but don’t if you can find it)