From: Chef Terrance Brennan, Artisanal Fromagerie & Bistro, New York City. Yield: 8-10 servings Ingredients: 1 clove garlic 1 cup dry white wine 1 Tbsp. fresh lemon juice 2 Tbsp. Kirschwasser 1 Tbsp. cornstarch 2 cups shredded domestic Emmental Cheese 2 cups shredded domestic Gruyere cheese pinch of freshly grated nutmeg as needed, sea salt and freshly ground blackpepper Directions: Vigorously rub the garlic clove around the inside of a medium-size heavy-bottomed sauce ...

Register to view this article

Why Register for FREE?

Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.