This is great for a New Year’s Day brunch, or a romantic evening for two.
1 garlic clove, halved
1-1/2 C dry white wine or sauterne
4 C (1 pound) swiss cheese (we always used a mixture of half Gruyere and half Emmenthaler)
1/2 t baking soda
2 T flour
1/8 t cayenne pepper
Dash garlic salt
2 T Kirschwasser or brandy
Rub the inside of the fondue pot with garlic clove. Discard garlic.
Pour wine into fondue pot (or do this part in a saucepan). Heat until wine bubbles, about 4 to 5 minutes. Do not boil wine.
In a bowl, toss cheese with baking soda and flour.
Add cheese mixture, 1/4 C at a time, to hot wine. Stir in figure-eight motion until evenly blended and melted.
Add cayenne, garlic salt, and Kirshwasser or brandy. Stir until blended. Heat 5 minutes to develop flavors.
For serving, spear cubes of rye or French bread with fondue fork. Dip into pot and swirl in figure-eight motion.
The original recipe said it made 6 to 8 servings, but I don’t believe that. Two of us can demolish this with no problem!
Remaining fondue can be stored in the fridge. If it’s too thick, thin with 1-2 T warmed wine. Don’t use cold wine.