INGREDIENTS
8 oz coarsely grated Gruyère cheese
8 oz coarsely grated Emmentaler cheese
1 1/2 tbsp all-purpose flour
1 1/4 cups champagne, preferably Veuve Cliquot
1 1/2 tsp kirsch
1/2 tsp ground nutmeg
ground black pepper, to taste
1 garlic clove, peeled and halved
1 lb roasted brussels sprouts, halved
1 baguette, torn into bite size pieces
DIRECTIONS
Mix both cheeses with the flour in a medium bowl. Add the champagne to a heavy medium saucepan on the stove and bring to a simmer for three minutes. Slowly add the cheese mixture to the wine, a handful at a time, stirring in a figure-eight pattern until all the cheese is melted. Stir in the kirsch, nutmeg, and a few grindings of cracked pepper. Stir constantly over medium-low heat until reduced to desired thickness, about five minutes longer. Run the cut sides of the garlic clove all over the inside of the fondue pot. Pour the mixture into a fondue pot and keep warm over canned heat burner. Serve with brussels sprouts and baguette pieces for dipping.
