1 3/4 cups dry white wine such as Alsatian, Riesling or Sauvignon Blanc
2tablespoons kirsch or dry brandy
1tablespoon fresh lemon juice
freshly grated nutmeg
Accompaniments of your choice. Ideas include:
crusty bread cubes
warmed potato pieces
warmed cooked sausage slices such as kielbasa or bratwurst
chicken breasts cut into cubes
In a bowl, toss the Emmentaler and Gruyere cheeses with cornstarch and set aside.
Rub the inside of a fondue pot with the cut sides of the garlic halves: discard the garlic. Pour the wine, kirsch (if using), and lemon juice into the pot and bring to a simmer over medium-low heat. Gradually add the cheeses, a handful at a time, and stir gently until the mixture is creamy and the cheeses are completely melted. Stir in the nutmeg. Taste and adjust seasonings, adding a little salt if needed.
When ready to serve, place the pot containing the hot fondue in it's stand in the center of the table. Light the fuel burner according to the manufacturer's instructions and set to low heat. Serve right away with fondue forks and the accompaniments for dipping.