Ease of Preparation: Easy
Prep Time: 15 minutes
Take out equipment and ingredients.
Rub inside of fondue pot with a clove of garlic.
Put crushed garlic in bottom of fondue pot.
Pour wine and lemon juice into pot and heat in microwave at high for 2 minutes.
Meanwhile: Grate gruyere and Swiss Ementhal cheese together in a small mixing bowl.
Sprinkle cheese with cornstarch and mix together.
Light fondue pot burner or plug in fondue pot.
Add cheese mixture to fondue by the handful, one at a time, and stir in a figure
When cheese is melted and starts to bubble, add Kirsh brandy and stir.
Let mixture cook for 2-3 minutes. Add spices.
If you are omitting the cheese fondue ingredients and choosing the package, simply melt and add pepper corns if you like.
Wash mushrooms. Wash broccoli, cauliflower and asparagus.
Cut veggies into bite size pieces, adding pieces into a veggie steamer insert as you cut.
Place steamer insert over pot of boiling water.
Set timer for 45 seconds and remove steamer when timer rings.
Rinse and sliver bell peppers.
Set aside with steamed veggies.
Cut bread into chunks.
Dip bread and veggies into fondue pot using fondue pot skewers.