CLASSIC SWISS FONDUE
Recipe courtesy of Rachael Ray
From the show Oprah and Rachael Ray Throw a Holiday Party
Servings: 4

Rachael Ray calls it "fun-due!" This easy appetizer will please crowds!

1 large garlic clove, crushed out of its skin
1 1/4 cups dry white wine
1 tablespoon fresh lemon juice
8 ounces Gruyere cheese, shredded
8 ounces Emmentaler cheese, shredded
1 tablespoon cornstarch
1/4 cup kirschwasser (cherry brandy)
1/2 teaspoon freshly grated nutmeg
White pepper or cayenne
SERVE WITH:
Cubed ham
Marinated mushrooms or fresh whole sautéed button mushrooms
Blanched asparagus or white asparagus
Whole trimmed radishes
Small dill pickles or cornichons
Bread

Rub the inside of a small pot with the garlic, then discard the garlic.

Add the wine to the pot and bring up to a bubble over medium heat. Reduce heat to simmer and add the lemon juice, then the cheeses in handfuls. Stir constantly in a figure-eight pattern with a wooden spoon, melting the cheese in batches.

When the cheese has been incorporated fully, stir the cornstarch into the brandy in a small bowl and then stir the brandy into the cheese. Season the fondue with the nutmeg and white or cayenne pepper, to taste.

Transfer the fondue to a fondue pot and serve.