CHEESE FONDUE MY WAY ENJOY DAN:

                           CHEESE FONDUE MY WAY by CHEF DAN:

Serves 8-10

INGREDIENTS;

1 pound English Black Truffle cheese, shredded room temperature (TRADER JOE’S)

1/2-pound Gruyere cheese, shredded, room temperature

2 tablespoon cornstarch

Pinch of nutmeg

1-1/2-cups dry white wine

1 garlic clove, peeled and halved

1 tablespoon Kirsch (cherry brandy)

1/4-teaspoon black pepper

1 loaf Clabatta bread, cut into 1-inch cubes

DIRECTIONS:

1.   Toss Truffle cheese, Gruyere cheese, cornstarch and nutmeg in a bowl until well combined.

2.   Bring wine and garlic to a boll in sauce-pan over high heat; discard garlic.

3.   Reduce heat to medium-low and slowly whisk in cheese mixture a 1/2-cup at a time.

4.   Continue to cook, whisking constantly, until mixture is smooth and begins to bubble, 2-4 minutes.

5.   Stir in pepper and Kirsch.

6.   Serve with Clabatta cubes.

ENJOY DAN:                                              BON-APPETITE!!