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Categories:Viewed: 0 - Published at: 5 years ago
Ingredients
- 1 small garlic clove, peeled and halved
- 1 bottle dry white wine
- 3/4 pound Gruyere cheese, grated (3 cups)
- 3/4 pound Emmanthaler or raclette cheese, grated (3 cups)
- 1 1/2 tablespoons cornstarch
- Freshly milled black pepper, to taste
- Splash kirsch, optional
- Crusty bread, chunks of crisp apple and pear, blanched asparagus or broccoli, for dipping
Method
- Prepare a medium-high-heat fire, with the flames occasionally licking the grill grate.
- Let it burn steadily for 30 minutes.
- Rub the inside of a large Dutch oven or heavy-bottomed saucepan with the garlic; discard the garlic (tossing it into the flame is a pleasantly fragrant way to do this).
- Place the pot upon the grill grate.
- Pour 1 cup of the wine into the pot; divvy the remainder among one's party (or keep for oneself).
- Bring the wine in the pot to a simmer.
- Meanwhile, in a large bowl, toss the cheeses with the cornstarch.
- Add the cheese to the simmering wine; reduce the heat to medium and stir constantly until the cheese is completely melted.
- Heat until bubbling, about 5 minutes.
- Season with pepper and kirsch.
- Transfer the Dutch oven to the resting place to cool slightly, then serve it with crusty bread, chunks of crisp apple and pear, or a platter of blanched asparagus or broccoli for dipping.
