Dinner Party

Cheese Fondue

1 garlic clove, halved crosswise
1 1/2 cups dry white wine (preferably Swiss, such as Fendant)
1 tablespoon cornstarch
2 teaspoons kirsch 1/2 lb Emmental cheese, coarsely grated (2 cups)
1/2 lb Gruyère, coarsely grated (2 cups)
Cubes of French bread

Rub inside of a 4-quart heavy fondue 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 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 and serve with bread for dipping.

This is a great basic fondue to which you can add morel mushrooms or something else that strikes your fancy.