Ingredients for Cheese Fondue:
290ml White wine
1 x tsp Lemon juice
225g Emmental cheese grated or cubed
225g Gruyère cheese grated or cubed
1 x tsp Cornflour
2-3 x tbsp Kirsch
Ingredients for Green Salad:
1 x Cucumber (peeled and deseeded)
1 x Bag of green leaves
1 x Green pepper (deseeded and cut into stripes)
100g French Beans
There isn't much downtime when making the Fondue, so I always advise to make the salad first and keep it in the fridge. Don't dress the salad, as some people like to dribble the cheese over it when it's on their plates, whilst others like to eat their 'greens' after their plate of molten cheese.
So, to begin combine all your salad elements, cover with cling film and pop them in the fridge. Depending on how old your Fondue pan is, you can either create the cheese mixture in it or you can use a heavy based saucepan. For me, I prefer the latter way, so at this point, once you've chosen your sauce pan, take the halved garlic clove and rub the juicy face generously against the inside of the pan. Then add the white wine and lemon juice to the pot and put over a medium heat to bring the liquid to a boil.
Now, lower the heat, pour in the cheeses and gently stir on an a regular basis until all the cheese has melted. Take the Kirsh and pour into a teacup or small glass and blend in the cornflour until you have a smooth paste. Then add this to the cheese mixture and continue cooking over a low heat until the mixture is smooth and gradually beginning to thicken. Don't let the mixture boil, as the cheese on the bottom of the pan will burn and stick making it hard to remove during the washing up.
At this juncture, it's best to warm up your fondue pot by putting in some boiling water from the kettle and cover with the lid. And so to the essential part of cooking, taste the Fondue. If you want a little more Kirsh or a slightly thicker consistency, then add a little more cornflour using the same method of creating a paste. Either use Kirsh or water, depending on how strong you want the cherry liqueur flavour.
Once it is ready, pour the hot water from the fondue pot, wipe dry and then pour the molten cheese mixture into the fondue pot - take it immediately to the table and as you're handing out the bread (and fondue forks) lay down the ground rules and forefites for dropping or loosing your bread in the pot, along with any rules on cheating or fighting.
Pile up your plate with half a bread stick torn into bite-size chunks and add some salad to the plate. Then get ready to have a super cheese feast and simply enjoy!