Curry Fondue By Mark

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound Gruyere cheese, coarsely grated
8 ounces Emmentaler cheese, coarsely grated
4 teaspoons cornstarch
1 garlic clove -- halved
1 1/2 cups dry white wine,
2 teaspoons lemon juice
1 1/2 tablespoons kirsch, if desired
Freshly ground pepper
1 teaspoon Sweet Curry


In a large bowl combine the cheeses and cornstarch and toss to coat.
Rub the inside of a heavy saucepan with the garlic and discard the
garlic. Add the wine and lemon juice and bring the mixture to a boil. Stir in the
cheese mixture gradually over moderate heat, stirring until smooth.

Stir in the kirsch, if desired. Season with Curry. Simmer
mixture for 2-3 minutes and transfer to a fondue stand set over a low
flame. Take bread and dunk in cheese, cool and eat.