Cheese Fondue

Preparation Rub inside of a 4-quart heavy pot with cut sides of garlic, then discard garlic. Add wine to pot and bring just to a simmer over moderate heat. Stir together cornstarch and kirsch (if using; otherwise, use water or wine) in a cup. Gradually add cheese to pot and cook, stirring constantly in a zigzag pattern (not a circular motion) to prevent cheese from balling up, until cheese is just melted and creamy (do not let boil). Stir cornstarch mixture again and stir into fondue. Bring fondue to a simmer and cook, stirring, until thickened, 5 to 8 minutes. Transfer to fondue pot set over a flame. What to dip: •Cubes of French bread •Cubes of apple and pear •Roasted potatoes •Julienned raw red bell pepper •Blanched broccoli florets What to drink: •Dry white wine such as dry Riesling or Sancerre •German lager or Saison-style ale •Farmhouse cider •Fino Sherry

Preparation Rub inside of a 4-quart heavy pot with cut sides of garlic, then discard garlic. Add wine to pot and bring just to a simmer over moderate heat. Stir together cornstarch and kirsch (if using; otherwise, use water or wine) in a cup. Gradually add cheese to pot and cook, stirring constantly in a zigzag pattern (not a circular motion) to prevent cheese from balling up, until cheese is just melted and creamy (do not let boil). Stir cornstarch mixture again and stir into fondue. Bring fondue to a simmer and cook, stirring, until thickened, 5 to 8 minutes. Transfer to fondue pot set over a flame. What to dip: •Cubes of French bread •Cubes of apple and pear •Roasted potatoes •Julienned raw red bell pepper •Blanched broccoli florets What to drink: •Dry white wine such as dry Riesling or Sancerre •German lager or Saison-style ale •Farmhouse cider •Fino Sherry