• 1 large clove garlic , crushed out of its skin
• 1 1/4 cups dry white wine
• 1 tablespoon fresh lemon juice
• 8 ounces Gruyere cheese , shredded
• 8 ounces Emmentaler cheese , shredded
• 1 tablespoon cornstarch
• 1/4 cup kirschwasser (cherry brandy)
• 1/2 teaspoon freshly grated nutmeg
• White pepper or cayenne

• Cubed ham
• Marinated mushrooms or whole sautéed fresh button mushrooms
• Blanched asparagus or white asparagus
• Whole trimmed radishes
• Small dill pickles or cornichons
• Bread

Rub the inside of a small pot with the garlic, then discard the garlic. Add the wine to the pot and bring up to a bubble over medium heat. Reduce heat to simmer and add the lemon juice, then the cheeses in handfuls. Stir constantly in a figure-eight pattern with a wooden spoon, melting the cheese in batches. When the cheese has been incorporated fully, stir the cornstarch into the brandy in a small bowl and then stir the brandy into the cheese. Season the fondue with the nutmeg and white or cayenne pepper, to taste. Transfer the fondue to a fondue pot and serve.

* For more information about Rachael Ray, visit www.rachaelrayshow.com.