Prepare the bread and potatoes first. Cut the French Bread into 1 in. square cubes. Prepare the potatoes by bringing them to a boil with water 2 inches above the potatoes in a saucepan. Boil until a fork can easily spear them. Drain. Return to the pot, salt lightly with Fleur de Sel, and cover until ready to serve. Prepare the garlic, set aside. Prepare the lemon juice, set aside. Mix the Kirsch with the corn starch and set aside.
Rub the pot with a whole piece of fresh garlic. Put the 1 ¼ cups Wine in the Pot on top of the stove
Add the minced garlic and lemon juice.
Heat this mixture carefully on medium high heat, stirring with a wooden spoon. When the wine is warm enough, begin adding the shredded cheese using a figure eight motion.
Turn up the heat if the cheese is not melting. (It is important to stir the cheese almost all the time while it is melting to prevent the cheese from burning on the bottom)
When the cheese is melted, and starts to bubble a bit, add the Kirsch and Corn starch mixture and continue to stir for 2 to 4 minutes. Turn the heat down to low and add plenty of fresh ground black pepper and cayenne to taste.
- If the cheese is to thick add a tiny bit more kirsch. If it is to thin whisk in a bit more cornstarch. For a perfect fondue it needs to be thick enough to cover the bread and stay on the bread. (At this point you can keep fondue warm for about 10 to 15 minutes before taking to the table (or serve right out of the Pot immediately if you are using the same Pot you cooked the Fondue in to serve in without any heat). Make sure everyone has a Fondue Fork.
Light the Sterno. Set the finished fondue on top of the lite fondue holder. Continue to stir the fondue with wooden spoon as you eat it bubbling hot. Everyone just goes for the pot, dip and enjoy. A crust will form on the bottom of the pan which the real Swiss people say this is the best part of the Fondue.
Serve with these other suggestions:
Soup of choice
Steamed green Beans
I also like to serve with meat such as my Louisiana Pork Loin Roast with gravy in Book 1. Savory or Rosemary Lamb Chops, Book 2. Easy White Wine Sunday Chicken, Book 2, or Crunchy Parmesan Baked Chicken, Book 1
(The must serves with the Fondue are the French Baguettes, and potatoes. This is the tradition in Switzerland.)
Serve with Sparkling Cider.
This is the real deal!! The Food Nanny