Matt Lewis is enamored of fondue — in fact, he had a special pot made for dessert fondues at his former Manhattan shop, Chocolate Bar. His terrific cheddar-Jack cheese fondue includes whiskey, which adds a great kick.
- 1 pound extra-sharp cheddar cheese, shredded
- 1/2 pound Monterey Jack cheese, shredded
- 2 tablespoons cornstarch
- 2 garlic cloves halved
- 1 cup dry white wine
- 3 tablespoons whiskey
- Salt and freshly ground pepper, to taste
- Crusty bread, breadsticks and carrot sticks for serving
In a bowl, toss the cheddar and Jack cheeses with the cornstarch. Rub the garlic cloves on the inside of a saucepan, then discard. Add the wine to the saucepan and bring to a simmer. Add the cheese mixture in 4 batches, whisking constantly over moderate heat and letting it melt completely between additions. Add the whiskey and stir just until the fondue begins to bubble, 3 minutes. Season with salt and pepper; serve hot with bread, breadsticks and carrots.
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Recipe reprinted by permission of Publisher. All rights reserved.
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