Classic Fondue for Two

By BCVH

Ingredients

• 1 clove garlic, peeled and smashed
• 1 1/2 cups dry white wine
• 1 bay leaf
• 1 tsp. cornstarch
• 1 T water
• 1 1/2 cups shredded Gruyere
• 1 1/2 cups shredded Emmentaler
• 1 T kirsch liquer or brandy
• Salt and pepper
• 1 loaf cubed sour-dough bread

Preparation

Step 1

1. Mix garlic, white wine and bay leaf in a saucepan. Boil.

2. Mix cornstarch with water then add to wine mixture.

3. While liquid is boiling, remove garlic and bay leaf. Whisk in Gruyere and Emmentaler until emulsified.

4. Add kirsch liquer or brandy, salt and pepper to taste.

5. Transfer to fondue pot (with Sterno flame on low) and serve with sourdough bread.