Garlicky Cheese Fondue

• 8 ounces Monterey jack cheese, coarsely grated
• 8 ounces Muenster, coarsely grated
• 2 tablespoons cornstarch
• 1 cup dry white wine
• 2 teaspoons minced garlic
• 1 tablespoon kirsch
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon freshly grated nutmeg
• Boiled baby new potatoes in their skins, or quartered if large
• Lightly steamed broccoli florets
• Lightly steamed cauliflower florets
• Lightly steamed asparagus
• Button mushrooms, wiped clean and stems removed
• Cubed smoked ham
• Cooked sliced hot sausage
• Long thick pretzel sticks
• Lightly toasted cubes French bread

1. In a bowl or large plastic bag, combine the cheeses and toss with the cornstarch to coat.
2. Set aside until ready to use.
3. In a fondue pot or large heavy saucepan, bring the wine and garlic to a simmer over medium-low heat.
4. Add the cheese a bit at a time, stirring well to prevent from clumping, and cook until melted.
5. Add the kirsch, salt, pepper, and nutmeg, stir well, and cook stirring until the mixture is smooth, 3 to 5 minutes.
6. Adjust the seasoning, to taste.
7. Set the pot over a candle or canned heat and serve hot with assorted dipping items.

cheese, muenster, cornstarch, white wine, garlic, salt, freshly ground black pepper, freshly grated nutmeg, baby new potatoes, broccoli florets, cauliflower, asparagus, button mushrooms, ham, sausage, bread

Taken from www.foodnetwork.com/recipes/emeril-lagasse/garlicky-cheese-fondue-recipe.html (may not work)