Ingredients

　　1 large garlic clove, crushed out of its skin

　　1 1/4 cups dry white wine

　　1 tablespoon fresh lemon juice

　　8 ounces Gruyère cheese, shredded

　　8 ounces Emmentaler cheese, shredded

　　1 tablespoon cornstarch

　　1/4 cup kirschwasser (cherry brandy)

　　1/2 teaspoon freshly grated nutmeg

　　White pepper or cayenne

Serve with. . .

　　Marinated mushrooms or fresh whole sautéed button mushrooms

　　Blanched asparagus or white asparagus

　　Whole trimmed radishes

　　Small dill pickles or cornichons

　　Rub the inside of a small pot with the garlic, then discard the garlic. Add the wine to the pot and bring up to a bubble over medium heat. Reduce the heat to simmer and add the lemon juice, then the cheeses in handfuls. Stir constantly in a figure eight pattern with a wooden spoon, melting the cheese in batches. When the cheese has been incorporated fully, stir the cornstarch into the brandy in a small bowl and then stir the brandy into the cheese. Season the fondue with the nutmeg and white or cayenne pepper, to taste. Transfer the fondue to a fondue pot and serve.

　　Rachael Ray's 30-Minute Get Real Meals