Traditionally, my parents would have a holiday party during the Christmas week. My mother's Swedish meatballs would make an appearance along with pigs in a blanket (which will certainly appear soon at a football party to be held nearby soon).
- 2 tablespoons cornstarch or potato flour
- 1/4 cup kirsch (cherry brandy)
- 1 clove garlic
- 1 1/2 cups dry, white wine
- 12 ounces shredded Emmentaler cheese
- 12 ounces shredded Gruyere cheese
- 1/4 teaspoon white pepper
- 1/4 teaspoon nutmeg
Slice the garlic in half lengthwise and rub the cut side over the inside of a medium, heavy saucepan. Discard the garlic. Pour the wine into the saucepan and bring it to a boil over a medium-high heat. Immediately reduce the heat to low. Add the cheese to the wine by handfuls and stir slowly until the cheese is just melted. (Stirring in a figure-8 or zigzag motion prevents the cheese from clumping.)
Stir in the cornstarch mixture, pepper, and nutmeg. Simmer for two or three minutes until it begins to thicken, but do not let it boil. Transfer to a warmed ceramic fondue pot and serve immediately. Keep warm over a very low flame.