Cheese Fondue

CHEESE FONDUE

3/4 lb. Gruyere cheese, cut into 1/2 inch cubes
1/4 lb. Enmentaler (Swiss) cheese, cut in 1/2 inch cubes
3 Tbsp. flour
1 clove garlic, crushed
2 cups dry white wine
1 Tbsp. freshly squeezed lemon juice
3 Tbsp. kirsch (cherry-flavored brandy)
Dippers: 1 1/4 inch cubes of French bread; steamed new potatoes, pearl onions and small red onions, baby carrots, small mushrooms; blanched broccoli and cauliflower flowerets; cooked tortellini

In a large bowl, toss the cheese cubes with the flour until the cubes are well coated. Rub a heavy enamel or earthenware fondue pot with the garlic; discard garlic. Pour the white wine into the fondue pot and heat over medium heat until small bubbles rise to the surface. Stir the lemon juice into the wine. Add the coated cheese cubes 1/3 cup at a time, stirring constantly until the cheese cubes are melted. Stir in the kirsch. Place the fondue pot on its stand over a low flame to keep the mixture bubbling gently. To serve: Each guest uses a fondue fork to spear a pieces of bread, steamed or blanched vegetable or cooked tortellini, then dips the food in to the bubbling fondue. To keep the cheese fondue blended and to prevent it from sticking to the bottom of the fondue pot, ask guests to give the fondue a good swirl in a figure 8 motion each time they dip into the pot. Makes 4 servings.