LET'S PARTY WITH FONDUE, BACK TRUFFLE AND KIRSCH ENJOY DAN:

FONDUE WITH BLACK TRUFFLE OIL AND KIRSCH by CHEF DAN:

Serves 6

INGREDIENTS:

1 garlic clove

1 cup dry white wine

1/2-pound Swiss cheese, shredded

1/2-cheese with black truffles, (Traders Joe’s Italian Truffle Cheese)

2 tablespoon cornstarch

1 tablespoon lemon juice

1 tablespoon Kirsch (Cherry Brandy)

2 tablespoon black truffle oil

Pinch of nutmeg

Sea salt and freshly ground black pepper to taste

Baguette toasted, cut into 1-inch cubes

DIRECTIONS:

1.   In a bowl coat the cheese with cornstarch and set aside.

2.   Rub the inside of a fondue pot with garlic, and then discard.

3.   Over medium-heat, add the wine and lemon juice, bring to a gentle simmer.

4.   Gradually stir in the cheeses into the simmering liquid.

5.   Once smooth stir in the Kirsch, truffle oil and nutmeg.

SERVE WITH:

1.   Toasted baguette or sourdough, cubes

2.   Apple slices.

3.   Balanced vegetables, such as broccoli, cauliflower, carrots, and asparagus.

4.   Tiny whole boiled potatoes.

5.   Sliced of dry sausage

6.   Big hunks of bacon

ENJOY DAN:                        BON-APPETITE!!