Servings:
Makes 1 qt, serves 6-8 Servings
Ingredients
- 1 clove garlic, chopped
- 1 cup cream
- 1 1/2 cup dry white wine
- 1 cup to 1 1/2 tbsp. cornstarch slurry (1 part cornstarch, 1 part cold water)
- 5 ounce emmenthaler cheese, grated
- 4 ounce gruyère cheese, grated
- 1/2 teaspoon nutmeg
- 2 ounce kirschwasser
Preparation
Baking Directions:
Rub a thick-bottom pan with garlic.
Add cream and white wine; bring to a boil.
Thicken with cornstarch slurry to a nappé.
Add cheese, mix in slowly; keep stirring until cheese is melted.
Adjust the consistency with slurry or wine.
Add nutmeg, salt, pepper.
Finish with Kirschwasser.
Serve with country bread (Italian pagnotta is my favorite), diced apples and pears.
