Prairie Fruits Farm Fondue
1 garlic clove, halved crosswise
1 1/2 cups dry white wine
1 tablespoon cornstarch
2 teaspoons kirsch (optional)
1/2 pound Goldenrod (gooey washed rind), rind removed
1/2 pound Moonglo, coarsely grated (2 cups)
1. Rub inside of a 4-quart heavy pot with cut sides of garlic, then discard garlic. Add wine to pot and bring just to a simmer over moderate heat.
2. Stir together cornstarch and kirsch (if using; otherwise, use water or wine) in a cup.
3.Gradually add cheese to pot and cook, stirring constantly in a zigzag pattern (not a circular motion) to prevent cheese from balling up, until cheese is just melted and creamy (do not let boil). Stir cornstarch mixture again and stir into fondue. Bring fondue to a simmer and cook, stirring, until thickened, 5 to 8 minutes. Transfer to fondue pot set over a flame.
What to dip:
•Cubes of French bread
•Cubes of apple and pear
•Julienned raw red bell pepper
•Blanched broccoli florets
Adapted from Epicurious Cheese Fondue Recipe (Gourmet Magazine February 2005)