Sometimes I like to make this with cheddar cheese and beer. If you dip apples, kielbasa and broccoli into it, it is truly the all American treat, and goes really will with boring football games. This version uses the classic Swiss cheese and a classic German wine, a Riesling. Serve this with a crisp bib lettuce salad and a mustard vinaigrette.
1 shallot, finely minced
1 clove of garlic, finely minces
1 tablespoon olive oil
2 cups of white wine
3/4 lb Gruyere cheese, grated
½ lb Emmental, grated
1 tablespoon cornstarch
2 tablespoons Kirsch or water
Salt, pepper and sugar to taste
Bite sized for dipping: bead, seasoned and cooked chicken, cooked sausage, sautéed shrimp, blanched broccoli, blanched asparagus spears, sautéed mushrooms, raw pears
In a large pot on medium high, heat the olive oil and sautée the shallots and garlic until soft but not brown. Add the wine and let it reduce by half. Add the cheese to the pot and melt. Mix the kirsch or water with the cornstarch till smooth. Using a whisk, add the cornstarch to the cheese mixture and continually stir until the fondue resembles a silky shinny dip. Taste the cheese and season with the salt, pepper and maybe a pinch of sugar to taste.
Sever immediately with the items for dipping.